Brioche and butter pudding

From Tamasin Day Lewis, a grownup version of a favourite childhood pudding - deliciously creamy, soft and eggy
By Tamasin Day-Lewis
Brioche and butter pudding
  • Rating:
  • Serves: 4
  • Cook Time: 40 minutes
  • Prep Time: 35 minutes plus soaking
  • Effort: easy



  • 300 ml full-fat milk
  • 300 ml double cream
  • 1 vanilla pod, split
  • 2 eggs
  • 125 g vanilla sugar
  • 50 g unsalted butter, plus extra for greasing
  • 4 brioche, sliced horizontally into four
  • handful of sultanas, soaked in warm water until plump
  • half a jar of apricot jam
  • 1 tsp water


1. Preheat the oven to 170°C/gas 4.

2. Pour the milk and cream into a saucepan. Scrape the seeds from the vanilla pod with the tip of a knife. Add these to the pan along with the scraped pod. Bring almost to the boil, then remove from the heat.

3. Whisk the eggs and sugar together thoroughly in a large bowl, Then pour in the milk and cream mixture (remove the vanilla pod first), and whisk a bit more.

4. Melt the butter gently, then brush it over the brioche slices, placing them in a buttered pudding dish as you go, and sprinkling with the sultanas.

5. Strain the milk and egg mixture over the top.

6. Place the dish in a roasting pan. Pour in enough boiling water to come halfway up the sides of the dish. Bake for 30 minutes, or until just set and not over-browned. Remove from the oven.

7. Put the jam in a saucepan with the teaspoon of water and melt over gentle heat.

8. Brush generously over the eggy surface of the pudding before serving.

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