Spelt Brioche Bread & Butter Pudding

Blog_primary_bread and butter pudding with apricot paste

Almost every aged care home has a version of this old favorite, and it can be made with anything you have on hand. Think left over panettone from Christmas, or even day old croissants!

Makes 30 Serves


  • 400g prunes (48 prunes)
  • 330ml orange juice
  • 1 loaf spelt brioche, old
  • 1 jar Pure Almond Nut Butter
  • 8 eggs
  • 100g sugar
  • 1 vanilla bean
  • 1 teaspoon ground cinnamon
  • 500ml thickened cream
  • 500ml full fat milk
  • 300ml runny cream to serve
  • 100g toasted flaked almonds to serve.


  1. Place the prunes in a container, cover with the orange juice and leave overnight.

  2. Preheat the oven to 180C.

  3. Grease an oven dish. Slice the brioche 8mm thick and spread with 1 tablespoon of almond butter on each piece slice. Remove the crusts and cut each piece into 4 rectangles and divide between 2 deep oven trays (24 pieces per dish), top each piece of brioche with a prune.

  4. In a bowl whisk together eggs, sugar, vanilla, cinnamon, cream & milk and pour in over the bread mix.

  5. Place in the preheated oven and bake for 25 minutes or until set.

  6. Divide into even sized portions and serve with runny cream and toasted flaked almonds.