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There's something so comforting about bread & butter pudding and this cinnamon, walnut and raisin brioche version takes the British classic a step further.



Total time

0 minutes







  1. Butter the bread and your baking dish.
  2. Arrange the bread slices in overlapping rows into your baking dish.
  3. In a large bowl, beat together the eggs and caster sugar. Add the cream and vanilla paste and mix well before incorporating the milk little by little.
  4. Pour the custard mixture into your baking dish and leave to rest for 15 min.
  5. Pre-heat the oven to 180°C (350°F / gas mark 6).
  6. Dot the dish with any remaining butter and sprinkle with the soft brown sugar.
  7. Place in a bigger dish and fill halfway with water to make a bain marie.
  8. Cook for 35 min until golden brown. Serve on its own, with salted caramel sauce, extra custard or vanilla ice cream.

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