Truffled Bread and Butter Pudding


  1. You will need 1.5-litre ovenproof dish (rough dimensions 18 x 23 x 5 cm)
  2. Preheat the oven to 180C and use some of the butter to grease the dish
  3. Combine the dried fruit (if using), sugar and lemon zest together in a bowl and toss well to combine
  4. Cut the brioche loaf into slices and butter with the truffled butter
  5. Cover the base of the dish with brioche buttered side down
  6. Sprinkle with the dried fruit mixture
  7. Repeat the layering with the brioche and dried fruit, this time layering the brioche buttered side up
  8. For the custard, beat together the eggs, cream and milk in a bowl and pour over the pudding (you might want to read my blog, for instructions on infusing eggs, milk and cream just to make it extra, extra truffley)
  9. Sprinkle with demerara sugar and leave to stand for at least 1 hour
  10. Bake the Truffled Bread and Butter Pudding for about 30-40 minutes or until the top is golden brown, crisp and the pudding has puffed up.
  11. Serve hot – or cold! – with cream, ice cream or every variation!

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