Text the ingredients

Terms of Use. We'll send a text with the ingredients and a link to the method for free. If the text is undelivered we will attempt to resend for up to 24 hours. This service involves no registration or subscription.
You should receive a text message shortly.
Email the ingredients

Please enter a valid email address
Terms of Use. We will send you an email containing the ingredients list and method for this recipe as well as a link to access it on Tesco Real Food. This service involves no registration or subscription.
You should receive an email shortly.
Add this recipe to your binder

Please log in to add this recipe

This recipe is in your binder

Go to binder
Share this recipe

Spiced brioche bread and butter pudding recipe

50 ratings

Give classic bread and butter pudding a makeover with this gently spiced cinnamon version. The bread is replaced with sweet, buttery brioche and seasonal figs are nestled in between the slices along with raisins and flaked almonds. A cosy and comforting pudding the whole family will love. See method

Serves 6
10 mins to prepare and 40 mins to cook
446 calories / serving

Ingredients

15g butter, plus extra for greasing
8 chunky (roughly 2cm thick) slices cut from a brioche loaf
3 eggs, beaten
2 tbsp caster sugar
300ml milk
50ml double cream
2 tsp cinnamon, plus extra for dusting (optional)
50g raisins
2 figs, quartered
3 tbsp maple syrup, for brushing
1 tbsp flaked almonds

Each serving contains

Energy
1870kj
446kcal 22%
Fat
21g 30%
Saturates
11g 57%
Sugars
27g 29%
Salt
0.8g 13%

of the reference intake
Carbohydrate 54.2g Protein 11.3g Fibre 2.7g

Method

Preheat the oven to gas 4, 180°C, fan 160°C. Butter the slices of brioche on one side. Cut in half diagonally. In a large jug, combine the eggs, sugar, milk, cream and cinnamon.
Arrange half the brioche slices, butter side up, in the base of a baking dish greased with butter. Scatter over half the raisins. Lay the remaining brioche on top and scatter with the remaining raisins. Pour over the milk mixture, bake for 20 mins, then remove and nestle the figs in between the brioche. Brush the figs and brioche with most of the maple syrup. Scatter the flaked almonds on top.
Bake for a further 15-20 mins, until just set in the middle. Serve brushed with the remaining maple syrup and dusted with extra cinnamon, if you like.

See more Dessert recipes