Bread & butter pudding toast served with creme fraiche

Bread & butter pudding toast

  • 1
  • 2
  • 3
  • 4
  • 5
(2 ratings)

Prep: 25 mins Cook: 20 mins


Serves 4

Turn a classic comfort food pudding into a modern sharing dessert with Tommy Banks' take on bread and butter pudding. Serve with whipped crème fraîche

Nutrition and extra info

  • Vegetarian

Nutrition: Per serving

  • kcal943
  • fat63g
  • saturates38g
  • carbs75g
  • sugars42g
  • fibre1g
  • protein15g
  • salt1.1g
Save to My Good Food
Please sign in or register to save recipes.


  • 400g brioche loaf
  • 3 eggs



    The ultimate convenience food, eggs are powerhouses of nutrition packed with protein and a…

  • 120g whole milk



    One of the most widely used ingredients, milk is often referred to as a 'complete' food…

  • 75ml Irish cream liqueur
  • 100g unsalted butter



    Butter is a dairy product made from separating whole milk or cream into fat and…

  • 100g golden caster sugar
  • 250g crème fraîche


  1. Use a bread knife to remove the crusts and square up the brioche loaf. Cut the loaf into 3cm slices, then cut each slice into three rectangular fingers. Whisk together the eggs, milk and Irish cream liqueur in a shallow dish. Put the brioche fingers in the egg mixture and leave for about 5 seconds on each side until they are soaked but still holding their shape.

  2. Put a large frying pan on a medium heat, add the butter and heat until sizzling. Add the brioche fingers to the pan and slowly cook on a medium-high heat, turning so all sides are an even, golden brown. Remove the toast from the pan and toss in the sugar, then transfer them to a baking tray or rack. Use a blowtorch to caramelise the sugar on all sides or, if you don’t have a blowtorch, grill on each side for 1 min, or until the sugar has melted. Leave the brioche to cool and the sugar crust to harden.

  3. Tip the crème fraîche into a bowl and whisk until it thickens and forms soft peaks – initially it will loosen but continue to whisk. Serve a big pile of the toast in the middle of the table with the crème fraîche for dipping into or spreading over.

You may also like

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
rebeccamottershead's picture
3rd May, 2019
Made these for a group for friends. Really special! Didn’t have Baileys and didn’t want to buy any, so substituted cream mixed with brandy, which worked really well. Served it as a triple dessert with roasted rhubarb and orange ice cream.
Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.
Want to receive regular food and recipe web notifications from us?