Berry and marzipan bread and butter pudding

  • Preparation time: 15 minutes, plus resting
  • Cooking time: 45 minutes
  • Total time: 1 hour, plus resting

Serves: 8


80g unsalted butter, softened, plus extra for greasing
400g sliced brioche loaf
150g golden marzipan, cut into 1cm cubes
85g blackberries
85g raspberries
1 orange, zest
500ml whole milk
4 eggs
½ tsp vanilla powder (or paste)
50g golden caster sugar, plus 1 tbsp for sprinkling


1. Preheat the oven to 180˚C, gas mark 4. Spread the butter all over the brioche; halve each slice diagonally. Lay the pieces so that they are slightly overlapping in a large, greased ovenproof dish (about 2 litres in volume), scattering the marzipan and berries between the pieces. Grate over the orange zest.

2. Whisk together the milk, eggs, vanilla and 50g sugar and pour evenly over the brioche. Sprinkle over the remaining 1 tbsp sugar and leave to sit for 10 minutes or so, until the milk has been absorbed. Bake on a baking tray for 40-45 minutes, until golden. SF