Raspberry bread and butter pudding



  • icing sugar, for dusting, to serve
  • 20 g raw flaked almonds
  • 125 g raspberries, fresh, plus extra for serving
  • 2 tbsp orange rind, finely grated
  • 55 g white sugar, plus extra for sprinkling
  • 1 tbsp vanilla extract
  • 2 cups unsweetened almond milk
  • 4 eggs
  • 125 g unsalted butter, softened
  • 6 brioche rolls, halved

Woolworths is committed to sustainability via our good business journey. Seasonal (and other) products might not always be in stock.

Cooking Instructions

  1. Preheat the oven to 180°C.
  2. Spread the brioche rolls with the butter and place the halves in a 21 cm x 11 cm baking dish or a cast iron pot for baking in the warm coals of the braai.
  3. Place the almond milk, eggs, vanilla extract, white sugar and grated orange rind in a bowl and whisk to combine.
  4. Gradually pour the mixture over the brioche halves and allow to stand for 10 minutes.
  5. Top with the raspberries and almonds and sprinkle with the extra white sugar.
  6. Cook for about 30 minutes or until golden and just set. Allow to stand for 10 minutes to cool slightly.
  7. Top with fresh raspberries and dust with icing sugar to serve.