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Mini Bread & Butter Puddings


  • 25g butter, plus extra for greasing
  • 6 slices brioche loaf
  • 50g/2oz sultanas
  • 2 tsp cinnamon powder
  • 350ml full-fat milk
  • 50ml oz double cream
  • 2 free-range eggs
  • 25g granulated sugar
  • 0 : 45

    Grease 4 Cadac Tapas Dishes with butter. Butter the brioche slices and cut in half, then arrange a layer of brioche, buttered-side up, in the bottom of the dishes, then add a layer of sultanas. Sprinkle with a little cinnamon, then repeat the layers of bread and sultanas, sprinkling with cinnamon, until you have filled each dish.

    Using a saucepan over the pot stand on the BBQ gently warm the milk and cream over a low heat to scalding point. Do not let it boil. Crack the eggs into a bowl, add three-quarters of the sugar and lightly whisk until pale. Add the warm milk and cream mixture and stir well, then strain the custard into a bowl. Pour the custard over the prepared Tapas Dishes and sprinkle with the remaining sugar.

    Pre-heat the BBQ with a flat cooking surface and add the Tapas Dishes, cook on the lowest heat setting with the lid on for 20-25 minutes or until the custard has set and the top is golden brown.

    Serve warm with pouring custard, cream or ice cream.