Banoffee Brioche Bread and butter pudding

Our butter pudding and brioche bread are fan favorites. The classic pud has been reinterpreted using brioche bread and the flavors of banoffee cake. After being soaked in custard and then stuffed with bananas, this bread-and-butter pud is drizzled before being served with warm caramel. DELICIOUS!


Butter, for greasing

400Brioche loaf cut into 1 cm thick slices

500 ml double cream

250 ml whole milk

2large eggs

3large egg yolks

50 caster sugar

2 tsp.vanilla bean paste

2Ripe bananas cut into 1cm-thick rounds

200 carnation caramel


  1. Lightly grease a 2-liter baking dish and heat the oven to 170oC (150oF). Each slice of brioche should be cut into four triangles. Place these triangles in the buttered dish, one side up and the other side down. You can add any extra bits to make it all fit together.
  2. Mix the cream, milk and eggs, yolks, sugar, vanilla, and sugar in a large bowl until well combined. Let the cream mixture be poured over the brioche and allow it to sit for 15 minutes. After the mixture has soaked, add the banana slices to the top and bake for 45 minutes in the middle of the oven until the custard mixture has set.
  3. Warm the caramel gently in a saucepan or microwave. Pour it over the pudding while it’s still warm and serves.