Burger bun bread and butter pudding recipe
Combining the classic flavours of bread and butter pudding with the unexpected addition of burger buns, this comforting pudding will satisfy any sweet tooth.
See method- Serves 6
- 25 mins to prepare and 40 mins to cook and 5 mins to cool
- 285 calories / serving
Ingredients
- 25g unsalted butter
- 3 leftover sliced brioche burger buns
- 200ml milk
- 100ml whipping cream
- 2 large eggs
- 15g caster sugar
- ½ tsp vanilla extract
- 410g tin peach slices in juice, drained
- 280g raspberries
- single cream, to serve (optional)
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Shop ingredientsEach serving contains
- Energy
- 1190kJ 285.0kcal
- Fat
- 15g
- Saturates
- 8g
- Salt
- 0.5g
- Sugars
- 15g
of the Reference intake
Carbohydrate 28.5gProtein 7.9gFibre 3.0g
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- Preheat the oven to gas 3, 170°C, fan 150°C. Lightly grease a 22 x 15cm ovenproof dish with a little butter. Spread the brioche bun halves with the remaining butter, then cut each in half to create semi-circle shapes.
- Heat the milk and cream in a saucepan until steaming but not boiling; remove from the heat. Whisk the eggs, sugar and vanilla in a bowl; while whisking, slowly pour in the warm cream.
- Layer the bun halves across the baking dish so that they overlap, then alternate the peach slices between them. Scatter over 70g raspberries, pour over the custard and leave to soak for 10 mins.
- Bake for 40 mins until golden brown and puffed up. Leave to rest for 5 mins before serving with the remaining raspberries and a little cream, if you like
- Swap the tinned peaches for 2 fresh ones, sliced into wedges.
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