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!

FIRST DISH COMPONENTBread and Butter Pudding

1 tin loaf of Brioche (350g, sliced)
Unsalted Butter (for spreading)
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.


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 pouring.