Spiced brioche bread and butter pudding recipe

3 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

  1. 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.
  2. 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.
  3. 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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