Bread-and-butter pudding is underrated. It’s wholesome, a massive crowdpleaser and perfect for adding your own flavour twist. Here, I’ve combined it with another classic – sticky toffee pudding. Treacly custard, orange-soaked dates and, for that extra richness, sweet brioche or challah bread… it’s proper delish. Enjoy.
Bread-and-butter sticky toffee pudding
When making bread-and-butter pudding, everything has to be moist. You will need a 30cm x 24cm x 5cm ovenproof dish.
Prep 20 min
Soak 30 min +
Cook 40 min
- 300g medjool dates, chopped
- 475ml orange juice
- 2 large eggs
- 6 egg yolks
- 4 tbsp light brown sugar
- 300ml whole milk
- 300ml double cream
- 1 tsp vanilla bean paste
- 60ml black treacle
- 1 tsp ground cinnamon
- ½ tsp ground cloves
- 130g unsalted butter, softened
- 10 thick slices brioche or challah bread (about 600g)
- 200g hazelnut chocolate spread
- 3 tbsp demerara sugar, for sprinkling
- Icing sugar, to finish
- Custard or single cream, to serve
Put the dates in a bowl, pour over the orange juice and leave to soak while you make the rest of the pudding.
In a separate bowl, whisk the eggs, egg yolks and light brown sugar, until creamy and pale.
Put the milk, cream, vanilla, treacle, cinnamon and cloves in a saucepan over a medium heat. Bring to a boil, remove from the heat and pour over the egg mixture. Stir until smooth, then set aside.
Have ready a large, deep, greased ovenproof dish. Butter both sides of the sliced brioche or challah, spread one side of each slice with hazelnut spread, and cut each slice in half horizontally. Now stack each slice in the tray tilted on its side like a domino (see photo).
Pour the custard over the bread and leave to soak for at least 30 minutes. Meanwhile, drain the excess orange juice from the dates using a sieve.
Heat the oven to 170C (160C fan)/350F/gas 4. Scatter the dates over the custardy bread and sprinkle over the demerara sugar. Bake for 35-40 minutes, until the custard has set and the top is golden. Leave to rest for five to 10 minutes, then dust with icing sugar and serve with cream or custard, if you like.