Archive of BBC Food Recipes

Sticky toffee brioche pudding

Prep time less than 30 mins
Cook time less than 30 mins
Serves 4
Dietary Vegetarian
From Chefs: Put Your Menu Where Your Mouth Is
Use up slightly stale brioche with this luscious bread and butter pudding with layers of toffee sauce.


  1. Preheat the oven to 100C/225F/ Gas ¼.

  2. Heat the cream and milk in a saucepan until hot, but not boiling.

  3. Whisk together the eggs and egg yolks with the sugar in a mixing bowl.

  4. Slowly pour the heated milk and cream into the beaten egg mixture, whisking continuously. Set aside.

  5. For the toffee sauce, melt the sugar in a pan over a medium heat and cook until it goes a caramel brown.

  6. Stir in the butter and cream (it will bubble furiously, so be careful as you stir) and stir continuously until smooth and completely incorporated.

  7. Coat the bottom of a greaseproof dish with a third of the caramel sauce.

  8. Top with a layer of the brioche slices and then pour over a third of the custard ensuring it fully coats all the brioche pieces. Repeat the process until you have three layers.

  9. Bake in the oven for one and a half hours or until golden-brown and set.

  10. Serve the pudding with a good-quality ice cream.


  • 500ml/18fl oz double cream
  • 500ml/18fl oz milk
  • 6 free-range eggs
  • 4 free-range egg yolks
  • 200g/7oz caster sugar
  • 2 loaves brioche, crusts removed, sliced into squares
  • good-quality ice cream, to serve

For the toffee sauce

  • 100g/3½oz sugar
  • 100g/3½oz butter
  • 250g/9oz double cream

Shopping List

Sticky toffee brioche pudding

Cooking ingredients

Dairy, eggs and chilled


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