Christchurch Farmers' Market

Riccarton House

16 Kahu Road


Christchurch 8014

New Zealand

Tel 03 348 6190


This recipe is a Raymon Blanc recipe for Bread and Butter Pudding. It turns out a delicious winter pudding.





380ml  Double cream

380ml  Milk

1/2 tsp Best vanilla extract

4           Medium eggs, organic/free range seperated

2           Egg yolks

180g    Caster sugar

1 pinch Sea salt

30g       Unsalted butter, diced plus extra to grease

80g       Sultanas, soaked for 30 in tea

200g     Le Panier brioche, sliced 1/2 cm thick slices (*2)

10g      Icing sugar for dusting







To Make the Custard:


In a saucepan, bring the cream, milk and vanilla to the boil, then take off the heat and let stand for a minute. In a large bowl, whisk the eggs, egg yolks, sugar and salt together, then whisk in the hot creamy milk. Set aside.


To bake the Pudding:


Preheat the oven to 170°C/Gas 3. Top up the dish with the remaining custard (*3) and dot the butter on top the pudding. Stand on a baking tray and cook in the oven for 30–35 minutes until the custard is lightly set


To Serve:

Preheat the grill to high. Dust the surface of the pudding with icing sugar twice to get a good covering and then place under the hot grill for a few minutes to glaze. Add a final sprinkling of icing sugar before serving.


Serve also with some feshly made custard or icecream.