Bread and butter pudding is a classic, for this recipe
brioche is used for a lighter finish. This dessert idea
has been played with to emulate breakfast. Toast,
marmalade, eggs, stewed fruit and tea. Of course, if
you have a sweet tooth and feel somewhat indulgent –
have it for breakfast!

Bread and Butter Pudding

• 1 tin loaf of Brioche (350g, sliced)
• Unsalted Butter (for spreading)
• Marmalade
• 3 Eggs
• 2 cups Cream
• 3 tablespoons Sugar
• Additional Castor Sugar

Method of Preparation
Preheat oven to 180°C. Grill or toast the brioche
slices, butter one side of each slice and spread on
marmalade. Arrange brioche, lightly packed in a
casserole dish (preferably one you can present).
Whisk together the eggs, cream, and 3 tablespoons
of sugar. Pour this mixture over and around the
bread slices. Sprinkle on some additional castor
sugar and transfer the dish to the oven. Bake for 25
minutes or until set.

Earl Grey Prune Syrup

• 4 tea bags Dilmah Earl Grey Tea
• 200g pitted Prunes
• 150g Castor Sugar
• 150ml Water
• Extra cream for serving

Method of Preparation
For the prune syrup, place the water and sugar
in a small saucepan and bring to the boil. Add
the prunes and tea bags, bring the mix back to a
bubble and turn off the heat. Remove the tea bags.

To plate
Serve the hot bread and butter pudding with
prunes to the side and some extra cream for