Brioche Bread & Butter Pudding

Name: Brioche Bread & Butter Pudding
Yield: Serves 6-8
Ingredients: 3 tbsp light brown sugar; 150 g punnet of fresh raspberries; 35 x 24 cm traybake tin, lined; 2 tsp vanilla extract; 400 ml full-fat milk; 8 medium eggs; 240 ml cream (double or single); 200 g caster sugar; 6 Raspberry Doughnut Brioche Buns; dusting of icing sugar to finish (optional); pinch of cinnamon (optional)

Preparation info

Serves
6-8

Difficulty
Medium

Appears in

Bad Girl Bakery

By Jeni Iannetta

Published 2021

About

This may be in the leftover cake section, but to be honest we’ve been known to bake extra Raspberry Doughnut Brioche Buns just so we can make this pudding. It’s rich and comforting: a mix of puddingy soft bits and crispy edges dotted with the jam from the buns and fresh raspberries.

Ingredients

35 x 24 cm traybake tin, lined
8 medium eggs
400 ml

Dessert
Vegetarian
Leftovers
Street Food

Method

Preheat the oven to 200°C (180°C fan).

Whisk the eggs, milk, cream, caster sugar, vanilla and cinnamon together. Cut each brioche into three vertically and line them up in rows in the pan: you want the slices to overlap a little so the surface isn’t too flat. Spr