David Hobbs Honda Recipe Of The Month: Bread And Butter Pudding


Check out this month’s recipe for Bread and Butter Pudding. We hope you’ve enjoyed our English heritage recipes this year. Check back every month – we can’t wait to keep sharing delicious food with you in the new year!

Kitchen Equipment Needed

  • Serrated Bread Knife
  • Kitchen Scale
  • Measuring cups and spoons
  • 8” x 8” baking dish
  • Roasting pan or 9” x 13” baking dish
  • 2+ cup measuring cup or small, wide-mouth jug
  • Pots/pans
  • Clean kitchen towel
  • Plastic wrap


  • 250 g brioche sliced
  • 40 g butter room temperature
  • 50 g dark chocolate chips
  • 1 very ripe banana, sliced into rounds
  • 3/4 cup thick vanilla custard/crème Pâtissière
  • 2 TBS milk
  • Powdered sugar to decorate

Kitchen Notes

The recipe calls for a thick vanilla custard called Crème Pâtissière (crème pat), and we suggest making your own. Follow The Great British Bake Off’s Paul Hollywood’s tried-and-true recipe for stellar results.

Some ingredients are in grams for a reason: measuring many baking ingredients by weight rather than volume is easier and more accurate.

You’ll use a cooking method called a bain-marie, or hot water bath, for this bread pudding. It helps ensure a creamy, slow, even cook, and is essential when baking any custard-based dish. Your water must be boiling when you add it to the bain-marie, or it will not work.

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  1. Preheat your oven to 320o Fahrenheit or 160o Celsius and grease your baking dish with cooking spray or butter.
  2. Cut the brioche slices in half diagonally, and spread each slice with butter. Arrange the prepared slices in your greased baking dish.
  3. Begin boiling water for the bain-marie.
  4. Arrange the sliced banana and chocolate chips between the brioche.
  5. Whisk together the crème pat and milk in a large measuring cup or jug, and pour over the brioche mixture.
  6. Line your roasting pan or larger baking dish with a clean kitchen towel – this will ensure your smaller dish doesn’t slip around in the bain-marie when you’re transferring it in and out of the oven.
  7. Place your smaller, pudding-filled dish into the larger dish or roasting pan. Add boiling water to the larger dish until it reaches halfway up the smaller dish. Transfer to preheated oven, and bake for 1 hour or until set.
  8. Remove the smaller pudding dish from the bain-marie and let cool for 15 minutes before serving warm. Dust with powdered sugar and enjoy!

If you make this recipe, be sure to tag us on Facebook so we can see!

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