bread and butter pudding

bread and butter pudding

1 sliced brioche loaf, around 140g

Rodda’s butter for spreading

50g dried apricots, finely chopped

50g sultanas

for the custard:

5 eggs

75g caster sugar

2 x 227g Rodda’s Cornish clotted cream

100ml milk

1/2 tsp cinnamon

demerara sugar to top

Preheat the oven to 170°C fan and grease a 20x20cm baking dish.

Butter the brioche slices and cut each in half to form 2 triangles.

Next arrange a layer of bread, buttered-side up, in the bottom of the dish, followed by a layer of sultanas and apricots. Repeat the layers of bread, sultanas and apricots until you have used up all of the bread.

To make the custard, beat the eggs and sugar in a large bowl, whisk in the cream and milk and add the cinnamon. Pour the custard mix over the bread and allow to sit for 20 minutes so the bread soaks up the custard.

Sprinkle the bread and butter pudding with a little demerara sugar and bake for 25-30 minutes until the pudding is golden and the custard has set.

Serve with spoonfuls of Rodda’s Cornish clotted cream.

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  1. Avril ainscough says:

    I have bought far too much clotted cream
    Can I freeze some
    Suggestions on how to use it up quickly

    1. belinda says:

      We don’t recommend home-freezing, but do take a look at our recipes page for ideas

Time: preparation, 30 minutes | cooking, 30 minutes
Makes: 4 servings

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