Olive Magazine
Bread and Butter Pudding Recipe with Pears

Pear and brioche bread and butter pudding

Published: April 17, 2019 at 10:09 am
  • Preparation and cooking time
    • Total time
  • Easy
  • Serves 6

This pudding should be on the custardy side rather than bready. You may need to push the brioche under the egg mix at the start to make sure it is completely covered



  • 1 small loaf or 6 buns (about 300g) brioche
  • 75g butter
  • 4 tbsp light muscovado sugar
  • 3 ripe pears, peeled
  • 200ml milk
  • 200ml double cream
  • 4 cardamom pods, lightly crushed
  • 1 stick cinnamon
  • 1 pod vanilla, split in half
  • 2 tbsp golden caster sugar
  • 4 eggs, beaten


  • STEP 1

    Slice the brioche or halve and split the buns. butter well and sprinkle with some of the muscovado sugar. butter a ceramic baking dish; you want it to be fairly deep rather than wide and shallow, so the brioche gets thoroughly soaked.

  • STEP 2

    Carefully halve the pears (try to leave the stalks on 3 of the halves) and scoop out the middles from all of them. Chop the 3 halves that do not have stalks and leave the others cut-side down to drain. Layer the brioche with the chopped pear; arrange the 3 halved pears cut-side down and push them down gently. bring the milk and cream to a simmer with the cardamom, cinnamon and vanilla, and stir in the caster sugar until it dissolves. beat in the eggs and pour the lot into the tin (you can fish out the hard spices or leave them on top while it bakes). Leave to soak for 20 minutes.

  • STEP 3

    Heat the oven to 180C/fan 160C/gas 4. sprinkle the pudding with the remaining muscovado (especially over the pear), dot with the remaining butter and bake for 40-45 minutes until browned on top.


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