Sticky Toffee Brioche Pudding

Name: Rukmini Iyer Sticky Toffee Brioche Pudding Recipe | Easy Puddings
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: Serves 6
Ingredients: 3 medium free-range egg yolks; 50ml date syrup (or 50g soft dark brown sugar); 300ml single cream; 200ml whole milk; 400g sliced or torn brioche; 250g soft pitted dates, chopped; date syrup, to serve (optional)

by Rukmini Iyer from The Sweet Roasting Tin

A mash-up of two classics, the bread butter pudding and sticky toffee pud, this is a decadent treat for sweet tooth, perfect for brunch.

Vegetarian Baking

Serves 6

Total 40 min

Prep 10 min

Cook 30 min

Easy

Discover more delicious Brioche recipes

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Introduction from Rukmini Iyer

Packed with jammy dates, this dessert is lightly inspired by a sticky toffee pudding rather than a full-on version: perfect for a late breakfast or brunch.

Ingredients

3 medium free-range egg yolks

50ml date syrup (or 50g soft dark brown sugar)

300ml single cream

200ml whole milk

400g sliced or torn brioche

250g soft pitted dates, chopped

date syrup, to serve (optional)

Essential kit

You will need: a 20cm x 26cm roasting tin.

Method

Preheat the oven to 150°C fan/170°C/gas 3. Whisk the egg yolks with the date syrup or soft dark brown sugar, then slowly whisk in the single cream and milk. Set aside.

Arrange the sliced or torn brioche in a buttered 20cm x 26cm roasting tin, tucking the dates in between the pieces of brioche.

Pour the custard mixture over the brioche, squashing the slices down well, then transfer to the oven and bake for 25–30 minutes, until crisp and golden brown on top, but still soft within.

Serve hot, with a drizzle of date syrup if you wish.

Preview