Name: Raspberry Jam & Butter Pudding Recipe
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Cuisine: British
Ingredients: 250ml whole milk; 300ml double cream, plus extra to serve; 1 tsp vanilla bean paste; 3 eggs, plus 1 egg yolk (freeze the white for another recipe); 45g golden caster sugar; 100g unsalted butter, plus extra for the baking dish and buttering the brioche; 6 brioche rolls, halved; 120g seedless raspberry jam; 2 tbsp demerara sugar

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Introduction

This Raspberry Jam & Butter Pudding is a comforting twist on a classic bread and butter pudding, combining buttery brioche with sweet raspberry jam and a rich custard. Perfect for a cozy dessert, it’s easy to prepare and deliciously indulgent when served warm with extra cream.

A black baking dish holds a golden-brown baked dessert with six visible large rolls on top, each covered in a crumble of light brown sugar; between and around the rolls, deep red jam oozes out creating a contrast with the golden crust, while parts of the creamy, custard-like filling peek through, especially on the bottom left where a piece has been scooped out, revealing its soft texture. The dish sits on a pink cloth on a surface with white marbled texture, and beside it is a shiny gold pitcher filled with creamy sauce and some golden decorative items including stars. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

250ml whole milk
300ml double cream, plus extra to serve

1 tsp vanilla bean paste
3 eggs, plus 1 egg yolk (freeze the white for another recipe)

45g golden caster sugar
100g unsalted butter, plus extra for the baking dish and buttering the brioche

6 brioche rolls, halved
120g seedless raspberry jam
2 tbsp demerara sugar

Instructions

Step 1: Warm the milk, cream, and vanilla bean paste together in a saucepan over low heat, stirring occasionally until the mixture is steaming but not boiling.
Step 2: In a heatproof bowl, whisk the eggs, egg yolk, and golden caster sugar until combined. Slowly pour the warm milk mixture into the egg mixture, whisking continuously to create a smooth custard.
Step 3: Lightly butter a 20 x 30cm ovenproof rectangular baking dish. Butter both sides of the brioche halves and arrange six pieces evenly over the base of the dish.

Step 4: Spoon half the raspberry jam evenly over the first layer of brioche. Arrange the remaining brioche halves on top, then spread the rest of the jam over them.
Step 5: Pour the custard evenly over the layered brioche and jam. Allow the pudding to soak for at least 15 minutes, or chill for several hours if preferred.
Step 6: Preheat the oven to 200°C (180°C fan) or gas mark 6. Sprinkle the demerara sugar over the top of the pudding.

Step 7: Bake in the preheated oven for 30-35 minutes until the pudding is golden and set.
Step 8: Serve hot in bowls with extra double cream poured over.

Tips & Variations

Use fresh or frozen raspberries instead of jam for a chunkier texture and fresh flavor.

For a lighter version, substitute half the double cream with more milk.
Try swapping brioche for croissants or challah for a different bread texture.
If you don’t have vanilla bean paste, vanilla extract works well as a substitute.

Storage

Store any leftover pudding in an airtight container in the refrigerator for up to 2 days. Reheat gently in the oven at 160°C until warmed through, or microwave in short bursts to avoid drying out. This pudding is best enjoyed fresh but keeps well chilled for a few hours before baking.

How to Serve

A baked dish in a black rectangular pan with six golden-brown, slightly raised tops sprinkled with fine sugar grains. Between and around these tops, there are bright red swirls of jam or sauce that look thick and slightly glossy. The edges show a soft, creamy yellow filling mixed with bits of the sweet sauce, some parts appearing a little crispy and browned. The pan sits on a white marbled textured surface partially covered by a soft purple cloth, with festive golden decorations nearby, highlighting a warm and cozy scene. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the pudding the night before?

Yes, you can assemble the pudding and leave it to soak in the custard overnight in the refrigerator. Just bring it to room temperature before baking.

What can I use if I don’t have brioche rolls?

Other soft, sweet breads like challah, croissants, or even thick-cut white bread work well as alternatives to brioche in this pudding.