bread and butter


My family do not get enough puddings, or so they tell me.  Making I have shopped for enough food, and everyone is fed three meals a day feels like military operation enough without adding planning and preparing pudding. More often than not it’s yoghurt (again). So when Marks and Spencer asked me if I’d like to try out one of their range of Mothers Day recipes I decided pudding would be in order and chose this recipe for brioche bread and butter pudding.  I made it with Wonder Girl who had a great time helping me so it’s perfect for Dad to help the kids prepare for Mum on Mothers Day – hint hint.




  • 6-8 brioche rolls cut into three lengthways
  • 4 tbsp orange marmelade
  • 75g sultanas
  • 100g dark cooking chocolate roughly chopped
  • 4 medium free range eggs
  • 3 tbsp caster sugar
  • 300 ml milk
  • 300 ml double cream
  • Grated zest of one orange
  • Icing sugar for dusting
  • Butter for greasing


Preheat the oven to 170 (150 fan) gas mark 3. Grease the sides and base of a 2 litre ovenproof dish.

Spread the brioche slices with marmalade and overlap the slices in the dish, interspersing with sultanas and chocolate.

Whisk the eggs and sugar together in a bowl until pale and fluffy.

Meanwhile heat the cream, milk and orange zest in a heavy bottomed pan until scalding, then leave to cool a little. Slowly whisk in the egg mixture.

Slowly pour the egg custard over the brioche slices, leaving for 20 minutes until it is soaked in. Cook for 25-35 minutes until just set with a slight wobble. Dust with icing sugar and serve warm not hot.

*Disclosure: Marks and Spencer provided me with the ingredients to make this recipe.