Bread & Butter Pudding with Cinnamon Syrup

2:48 am on 15 July 2006


  • 4 small brioches (day-old) or 1 baguette (day-old)
  • 200 mls cream
  • 200 mls milk
  • 1 tbsp vanilla essence
  • 95 gms sugar
  • 2 eggs
  • 50 gms butter, melted
  • Cinnamon Syrup:
  • ½ C soft brown sugar
  • ½ C dark cane sugar
  • ½ C water
  • ¾ tsp cinnamon


Preheat the oven to 175ºC.

Cut bread into 1 cm cubes.

In a medium saucepan warm cream, milk and vanilla just to boiling point.

In a separate bowl whisk the sugar and eggs together until light and ribbony.

Add egg mixture to warm cream mixture and fold in gently to make a light custard.

Place six large paper baking cups in large muffin tins. Distribute quarter of the bread in the bottom of the cups, brush with melted butter, then pour over quarter of the custard. Repeat for each cup, pushing the bread into the custard, until bread and custard are used up.

Place muffin tins into a roasting dish and pour in enough water to come halfway up the sides of the muffin tins. Bake for 25 minutes or until golden and puffed.

Remove the puddings from the tins but leave them in the paper cups until ready to serve.

To make the cinnamon syrup:

Stir the sugars with the water over a gentle heat until melted then simmer for three minutes. Add the cinnamon.

To serve:

Remove the puddings from paper cups, sprinkle with icing sugar then drizzle with cinnamon syrup.

Makes 6 individual puddings.