Bread & Butter Pudding

There’s no doubt Winter is the season for warm, spicy desserts. Especially this Winter, when we are all spending more time at home and discovering the art of cooking and baking. In this recipe, Brasserie Bread’s Breaducation Manager, Anthony Silvio, combines brioche tin loaf, pastries, fruit loaf and warming spices to create this perfect, hearty Winter dessert.


A mix of your favourite Brasserie Bread pastries, fruit breads, and brioche tin loaves, preferably left for a few days to stale (you will need enough to fit snug into a 35cm by 20cm oven dish)

4 Free Range Eggs
240g Caster Sugar
320mL Pure Cream
1 Lemon, zest and juice
3/4 tsp ground Cinnamon
1/4 tsp ground Nutmeg
1/4 tsp ground Clove

Butter, for greasing the oven dish

Dark Chocolate Buttons, optional
Vanilla Ice Cream or Custard, optional to serve


In a large mixing bowl, combine the eggs, sugar, cream, lemon and spices really well with a whisk to create the wet mixture.

Break up the stale pastries and breads into large chunks and place into the bowl of wet mixture. If using, add the dark chocolate buttons now also.

Using your hands, mix and gently squeeze the pastries and breads into the wet mixture so they are well coated.

Cover the bowl and allow to soak at room temperature for 30 minutes. This step can also be done a day ahead and the bowl would need to be kept covered in the fridge overnight (take out 1 hour before baking).

When you are ready to bake, preheat your oven to 190°C on the fan assisted bake setting. Prepare your oven dish by rubbing over generously with butter.

Carefully transfer the soaked pastries and bread into your prepared baking dish and bake for 30-35 mins.

Remove from the oven and allow to sit for 5-10 minutes before serving. Best served still hot, with a scoop of cold vanilla ice cream or runny custard.

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