Bread and Butter Pudding

Serves 8


  • 1 Brioche Loaf 400g
  • 400ml Milk
  • 600ml Double Cream
  • 6 Free Range Eggs, large
  • 225g Vanilla Sugar
  • 40g Golden Raisins
  • 30g Butter, softened
  • 50g Pistachio Nuts, shelled & unsalted
  • Few strands of Saffron (optional)


  • Slice the brioche loaf into thin slices and cut each slice into two triangles.
  • Place the milk and double cream and saffron if you are using it, into a heavy based pan and slowly bring to the boil.
  • Once boiled, take it off the heat and allow to cool slightly.
  • Whisk the eggs and the sugar together until it is pale, light and leaves a trail.
  • Add the cooled cream and milk to the egg mixture and whisk together.
  • Butter a baking dish with the 30g of softened butter and arrange all the brioche triangles into it.
  • Scatter the golden raisins on top of the bread and carefully pour on the custard.
  • If any of the bread floats to the top, push it down with the back of a spoon, ensuring it is immersed in the liquid.
  • Chop the pistachio nuts into thin slivers and scatter over the pudding.
  • Leave the pudding for several hours or overnight to ensure that the bread has soaked up all the liquid.
  • Place the baking dish into a larger roasting tin, which has been lined with a newspaper. Fill the roasting tin with warm water so the water comes up half way up the side of the baking dish. This is a bain-marie, or a water bath and will prevent the milk from boiling and curdling the eggs.
  • Place into the oven and cook in a pre-heated fan-assisted oven at 165 degrees celsius or equivalent, for 35-40 minutes, or until the top is golden brown, but there will still be a slight wobble.
  • Serve hot or cold.


  • If you do wish to make this dessert gluten free, use gluten free brioche rolls, slice and follow the instructions.
  • If you do not have vanilla sugar, just use regular caster sugar.
  • If you want to make vanilla sugar, add a vanilla pod into a container of caster sugar. Store and use as required.
  • It is best to use golden raisins, or even green raisins if you wish.
  • Using saffron is optional. It will change the flavour of the custard and will add a mellow yellow tinge to it.