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.
- 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.
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