Pineapple Bread and Butter Pudding

Bread and butter pudding is a comforting dessert with a twist on the traditional bread and butter pudding.


4 Large Portions


Custard: 4 large eggs 400ml double cream 400ml milk 50g caster sugar Pudding: 8 croissants sliced long ways 50-75g butter 1 large tin of pineapple slices 4 tablespoon sultanas 1 tablespoon honey 2 tablespoon demura sugar Passion Fruit Coulis: 6 passion fruits 6 tablespoon icing sugar

Nutritional information

No nutrition information available


Custard: Preheat an oven to 180°C. Whisk all the custard ingredients together so that they are well combined. Pudding: Butter an ovenproof container that will hold 1.5-2 liters. Lightly grease the container with butter. Butter the brioche and line the base of the container with it. Spread the banana slices over the brioche and scatter over the sultanas. Drizzle the bananas with honey and pour over ½ the custard mixture. Finish the pudding with the remaining brioche so that it covers all the container. Pour the remaining custard over the brioche and leave it to stand for 5 minutes to absorb the custard. To Cook: Sprinkle the demura sugar over the pudding and place on the center shelf in the preheated oven. Leave the pudding to cook for 45-50 minutes. The custard should be set and the bread slightly golden. Serve or keep in a warm place until ready to serve. Passion Fruit Coulis: Scoop out the juice and seeds from the passion fruit and place in a bowl. Gradually mix in the icing sugar until well combined. Use at once or set aside until ready to serve, giving it a good mix before serving. To Serve: Serve slices of the custard with a little passion fruit coulis drizzled around it and sprinkle over a little icing sugar (optional). I like to drizzle a little rum over the puddings before serving. If you like you can simply serve the pudding with a little cream or ice-cream.