Sticky Toffee Bread and Butter Pudding

We’ve combined two of the nation’s favourite desserts to create the perfect autumn warmer.

By The GH Kitchen TeamPublished: 19 August 2021

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This indulgent dessert is a twist on the classic bread and butter pudding!

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Yields:

6 serving(s)

Prep Time:

20 mins

Cook Time:

35 mins

Total Time:

55 mins

Cal/Serv:

856

Ingredients

200 g
Medjool dates, destoned and roughly chopped
Butter, to grease
400 g
sliced brioche loaf, pieces cut into triangles
425 ml
milk
425 ml
double cream
150 g
Carnation caramel
3
medium eggs
25 g
caster sugar
Icing sugar, to dust

Directions

1. Step 1Put the dates into a small heatproof bowl and pour in 100ml just-boiled water. Leave to soak for 30min, then roughly mash with a fork to a fairly smooth paste.
2. Step 2Lightly grease a 2 litre ovenproof dish. Cut each brioche slice into a triangle, then arrange the triangles in the greased dish, overlapping them slightly. Set aside.
3. Step 3In a large pan heat the milk and cream until just steaming. Remove from heat. Add the caramel and whisk until melted. Whisk through the date mixture.
4. Step 4Whisk the eggs and sugar in a large heatproof bowl until combined. Gradually whisk in the hot date mixture, to make a smooth custard. Pour custard over the brioche slices and chill for 1hr, to soak.
5. Step 5Preheat oven to 180°C (160°C fan) mark 4. Bake pudding for 35min, or until golden brown but still slightly moist in the centre. Dust with icing sugar and serve with cream or ice cream, if you like.

Per serving:

Calories: 856
Protein: 13g
Total fat: 54g
Saturates: 33g
Carbs: 77g
Total sugars: 49g
Fibre: 4g

The GH Kitchen Team

A crack team of highly skilled food content producers, the GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating nocellara olives at every opportunity, and will take the cheeseboard over dessert any time. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time.

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