Sticky Toffee Bread & Butter Pudding

"This is a real stick to your ribs sort of pudding, a twist on the plain Bread & Butter that I've adapted from a recipe by the chef Simon Rimmer. My other half loves Bread & Butter pudding, but hates currants, so this is a version he gobbles up. This pudding comes with a sauce which you can serve in a jug to pour at table. Incidentally, the sauce has these beautiful tones of toffee and brandy and goes equally well poured over other hot puddings such as apple pie!"
photo by troyh photo by troyh
photo by troyh
photo by troyh photo by troyh
photo by JustEmma photo by JustEmma
photo by JustEmma photo by JustEmma
Ready In:
1hr 10mins




  • Preheat oven to 170C/325F/Gas 3.
  • Put dates and bicarb of soda in a pan, barely cover with water and simmer until you get a thick 'mush'.
  • Butter one side of your Brioche slices or, if you're using rolls, cut them in half and butter each half. Arrange the brioche and date mixture in alternate layers in an oven-proof dish, starting and ending with a Brioche slice.
  • Beat the yolks, vanilla and sugar in a bowl. Heat the cream until scalding and then mix little by little into the egg mixture. Pour over the layered Brioche and leave to sink in for 15-20 minutes. Sprinkle the top with some brown sugar.
  • Bake for 40 minutes or until the custard mixture has set and the top is golden brown.
  • Whilst cooking, make the sauce by putting the butter, syrup and sugar in a bowl and bringing to the boil. Stir until it's smooth, remove from the heat and add the cream and brandy, stir and return to the heat briefly. Keep warm and serve with the pudding.

Questions & Replies

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  1. Does anyone know what size dish to use and is it just two layers of brioche? Can’t picture how only six slices work for an entire pan. Thanks!
  2. My husband and I are bread pudding connoisseurs, and this is a great recipe! I far and away prefer dates over raisins. I was a little worried about creating the "date mush" because that wasn't a lot to go on, and the water instruction is a little vague, esp. when differently sized pots would result in different amounts of water. It all worked out though. The market was out of brioche though, and I subbed croissants -- can never go wrong with that -- but I'm anxious to make again with brioche. The sauce TOTALLY makes the whole dish though. And if you fear cloying, super-sweet desserts, do not worry, this is sweet, but really has great flavor. It does not make your teeth hurt. Looking forward to leftovers tonight!
  3. We didn't get brioche bread so we used croissants instead and it was still very good. I was worried it'd be too sweet, but it wasn't at all.


I find cooking very relaxing and love to experiment. My food hero is Hugh Fearnley Whittingstall; the idea of growing your own veg and rearing your own animals in a free-range, organic way is very appealing. <br> <br>When not cooking I work from home for a tech company in Finland, love animals, old cars, travel and good restaurants! <br> <br>How I rate recipes: <br> <br>5 * Recipe worked perfectly, no substitutes needed and family raved about it. <br>4 * Recipe worked well, a few substitutes were made to suit taste. Family loved it. <br>3 * Recipe worked fairly well, a few changes to technique or substitutions were needed. Family liked it. <br>2 * Recipe didn't work particularly well. It was edible but wouldn't cook again. <br>1* Recipe didn't work at all. It wasn't edible and we wouldn't cook again. <br> <br>This is Izzy, she's our 1973 EMPI GTV Conversion <br><IMG src=> <br> <br> <br><img src=>
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