• Save to your scrapbook
  • Save to your scrapbook

    Berry and marzipan bread and butter pudding

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks


      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory
    • Write note

      Add Note


      The recipe will be added to your scrapbook

    Berry and marzipan bread and butter pudding

    • Vegetarian
    • 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 

    Your recipe note

    Edit your recipe note

    This recipe first appeared in the Harvest section of Waitrose Food, September 2016 issue. Download the Waitose Food app for the full issue


    Average user rating

    5 stars