Smoked Brioche Bread and Butter Pudding

This brioche bread and butter pudding was a runner up in our 2015 summer recipe competition. Submitted by Roger Beck, this pudding is beautifully soft in the centre and wonderfully crispy around the edges. A perfect compliment to any main dish.

Method: Hot Smoking

Suggested Woods: Apple/Cherry/Almond

Approx Cook Time: 1.5 Hours


8 Brioche bread rolls
Real butter (enough for 8 rolls + enough to grease cooking dish)
2 Whole free range eggs
2 Free range egg yolks
500 ml double cream
100 ml whole milk
1 Good quality vanilla pod
Fresh blueberries
Peach schnapps (to taste)
200 g caster sugar
Toasted flaked almonds (to sprinkle on top)
Light brown sugar (to sprinkle on top)
Double cream and amaretto liqueur (to serve)


Step 1

Cut brioche rolls in half length ways and butter both sides. Then butter a heat proof dish and place the buttered bread in the dish, whilst scattering the blueberries in between the pieces of brioche.

Step 2

Make the custard. Cream together whole eggs, egg yolks, and caster sugar, then mix in cream and milk. Add peach schnapps to taste.

Step 3

Pour custard over the brioche and allow to soak in for 30 minutes. Sprinkle the top with toasted flaked almonds and light brown sugar.

Step 4

Set up your bbq for indirect cooking at 175C/350F, and add some wood chips of your choice.

Step 5

Lightly whip double cream, add amaretto liqueur and some caster sugar to serve on the side of your pudding.

Step 6

Cook pudding for 45 minutes until crisp and golden on top. Allow to cool for 5 minutes. Serve with a dollop of your amaretto cream!