Raspberry jam & butter pudding
- Chelsie Collins
Save recipe
Serves 4 - 6
Easy
Prep: 20 mins
Cook: 45 mins
plus at least 15 mins soaking
A star rating of 5 out of 5.1 ratingRate
loading...
Combine the traditions of Christmas and Chanukah with a 'Chrismukkah' menu to mark both holidays. Finish your feast with this doughnut-inspired bread & butter pudding
Vegetarian
Ad
Skip to ingredients
Alternatives
Complete the dish
Loading...
Showing items 1 to 3 of 3
App onlyLet there be latkes!. This is a premium piece of content available to subscribed users.
A star rating of 0 out of 5.0 ratings
Classic salt beef. This is a premium piece of content available to subscribed users.
A star rating of 0 out of 5.0 ratings
App onlyMustardy roast potatoes. This is a premium piece of content available to subscribed users.
A star rating of 0 out of 5.0 ratings
Ingredients
Nutrition
Units:
MetricUS
-
250ml whole milk
-
300ml double cream
plus extra to serve
-
1 tsp vanilla bean paste
-
3 eggs
plus 1 egg yolk (freeze the white for another recipe)
-
45g golden caster sugar
-
100g unsalted butter
plus extra for the baking dish and buttering the brioche
-
6 brioche rolls
halved
-
120g seedless raspberry jam
-
2 tbsp demerara sugar
Keep the screen awake with cook mode on the Good Food app.
Nutrition: Per serving (6)
- kcal679
- fat50g
- saturates29g
- carbs48g
- sugars33g
- fibre1g
- protein10g
- salt0.51g
Ad
Method
-
step 1
Warm the milk, cream and vanilla together in a saucepan over a low heat, stirring until the mixture is steaming – don’t let it boil. Whisk the eggs, yolk and sugar together in a heatproof bowl. Slowly pour in the warm milk mixture, whisking continuously until smooth.
-
step 2
Lightly butter a 20 x 30cm ovenproof rectangular baking dish. Butter both sides of the halved brioche rolls, then arrange six over the base of the dish. Spoon over half the jam, then arrange the rest of the rolls on top, followed by the remaining jam. Pour over the custard and leave to soak for at least 15 mins. Will keep chilled for several hours.
-
step 3
Heat the oven to 200C/180C fan/gas 6. Sprinkle the demerara sugar over the pudding and bake for 30-35 mins, or until the pudding is golden. Serve hot in bowls with extra double cream poured over.
Recipe from Good Food magazine, Christmas 2025
Ad
Comments, questions and tips
Rate this recipe
What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5
Choose the type of message you'd like to post
Choose the type of message you'd like to post
CommentQuestionTip
Overall rating
A star rating of 5 out of 5.1 rating
Ad
Ad
Get 3 months of Good Food All Access
Get 3 months of Good Food All Access for just £6. Find triple-tested recipes that take the stress out of deciding what to cook, spend less time planning, and more time enjoying the season.
Loading...
Ad
Loading...
Loading...