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Bread and Butter Pudding

Bread Butter Pudding

Ok so this is not exactly a healthy dessert. And it’s not exactly the most fancy or beautiful dessert but oh my this bread and butter pudding is delicious!

I was inspired to make this bread and butter pudding by a cheap loaf of Brioche bread marked down to 50 cents. I have always wanted to recreate the dessert I had when I was on holidays. It has never worked out until now! The secret is in the sweet Brioche bread 🙂

With this bread and butter pudding I couldn’t decide whether to use sultanas or choc chips so I used both. One side was sultanas and the other choc chips. The choc chip side was delicious with the melting chocolate, yet the sultana side was also gorgeous with it’s plump juicy sultanas. This is easy to adjust as you please or have both if you can’t decide 🙂


  • 100g sugar (I used raw caster sugar)
  • 1 tsp ground cinnamon
  • 1 loaf brioche bread
  • butter (softened for spreading on the bread)
  • 2 handfuls of sultanas and 2 handfuls of dark choc chips
  • 500 ml milk (plus additional if required)
  • 2 eggs
  • 1 Tbsp vanilla extract


  • Preheat oven to 180 degrees celsius and find a deep sided rectangular baking dish
  • Mix together the sugar and cinnamon in a small bowl
  • Butter the slices of brioche bread and cut in halves
  • Layer the slices of buttered bread in the baking dish. Sprinkle the sugar mixture on top of the layer of bread. Then add a handful of sultanas on top of the bread to one half of the dish. To the other half of the dish add a handful of choc chips
  • Repeat with another layer of buttered bread. Sprinkle the sugar mixture on top and then add another handful of sultanas to one half and choc chips to the other half
  • In a measuring jug add the milk, eggs and vanilla extract then whisk together
  • Pour milk and egg mixture over the bread and leave for 10 minutes to allow the bread to absorb some of the milk mixture. If it doesn’t look like there is enough moisture, add some more milk on top and push down on the bread to allow it to absorb and mix in
  • Bake in the oven for 35-45 minutes until the bread and butter pudding is set and slightly browned
  • Remove from oven and allow to cool slightly before serving. It will be very hot especially the choc chips. Another tip. Try not to eat it all before sharing with your family oops! haha
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Carrot Cake Cookies

Carrot Cookies

These carrot cake cookies are gorgeous! Beautiful and soft like a cake, yet hold up beautifully in a cookie. The kids and adults alike will love these. You could even top these carrot cake cookies with a drizzle of cream cheese icing to make it even more delicious. However they are lovely on their own. Makes around 35 cookies


  • 115g softened butter
  • 150g caster sugar
  • 150g brown sugar
  • 2 large eggs
  • 1/4 cup milk
  • 1 Tbsp vanilla extract
  • 200g plain flour
  • 125g wholemeal plain flour
  • 1 Tbsp cinnamon
  • 1 tsp baking soda
  • 100g grated carrot
  • 70g rolled oats
  • 100g sultanas
  • 35g moist coconut flakes


  • Preheat oven to 180 degC fan forced
  • Beat sugars and butter in a mixing bowl until combined and softened
  • Beat in eggs one at a time until just combined
  • Add milk and vanilla and beat mixture until just combined
  • To a separate bowl sift flours, baking soda and cinnamon
  • Add carrot to the flour and mix together until carrot is coated in flour
  • Add the dry mixture to the mixing bowl and mix until just combined
  • Add sultanas, oats and coconut flakes and mix for a few seconds until just combined
  • Use a small ice cream scoop like the one here to drop tablespoons of the mix onto trays lined with baking paper
  • Bake in the oven for 10-12 minutes until cookies are golden and cooked through. They will continue to cook on the tray and will harden up slightly
  • After 5-10 minutes place on wire racks to cool completely. Enjoy!