Sticky Bread Pudding

Inspired by the traditional classic sticky toffee pudding, this heavenly dessert has a gooey centre making it the ideal comfort food

Ingredients for sticky bread pudding

Serves 6

80g unsalted butter, plus extra for greasing
3 × 260g fruit loaves, sliced
75g pecan nuts, roughly crushed
4 eggs
70g golden caster sugar
300ml milk
400ml double cream
1 tbsp vanilla bean paste
1.5-litre oven dish

How to make sticky bread pudding

Preheat the oven to 180°C/160°C fan/gas mark 4 and grease the oven dish. Spread the fruit loaf slices with butter, then fill the oven dish with the slices, scattering two thirds of the pecan nuts within the layers. In a large jug, whisk together the eggs, sugar, milk, 200ml of the cream and the vanilla paste. Pour the mixture over the sliced fruit loaf and top with the remaining nuts.

Bake for 40-45 mins until the pudding is golden and firm. Allow to cool for 5 mins. In a bowl, whisk the remaining cream until thick, then serve with portions of the pudding.

If you love this recipe, try our Plum bread rose!