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Bread and butter pudding

Heat the butter and jam in a saucepan and stir together. Crumble the biscuits in a food processor or place in a plastic bag (do not close) and crumble with a rolling pin. Mix the biscuits with the butter-jam mixture. Spread the mixture over the base of the springform pan and press firmly with a spoon. Allow to cool in the fridge for 10 min. Use a mixer to lightly beat the cream cheese and the sugar. Then beat the whipped cream with the whipped cream stabiliser and vanilla sugar and mix in the cream cheese. Spread the mixture over the crust. Finally, cover with the flan filling. Allow the tart to set in the fridge for at least 2 hours.


  • 50 grams soft butter
  • 5 slices white bread
  • 6 tablespoons orange marmalade or apricot jam
  • Grated zest of half a lemon
  • 100 g raisins
  • cinnamon
  • apple cut into small pieces
  • 75 g sugar
  • 2 tablespoons brown sugar
  • 3 eggs
  • 500 ml milk
  • Ovenproof dish
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