Little Bread & Butter Puddings


30 - 40g soft butter

12 slices white bread, crusts removed

½ cup diced dried apricots

2 eggs

200g Tatua Crème Fraiche

½ tsp each of nutmeg and orange zest

¼ cup liquid honey

1 cup milk

½ cup honey, extra

2 Tbsp brandy or to taste

extra Tatua Crème Fraiche to serve


  1. Preheat the oven to 170°C.  Grease 4 ramekins with a little of the butter.  Butter each slice of bread and line the base and sides of each ramekin with 2 slices.  Cut the remaining slices into small dices.
  2. Toss the diced bread with the dried apricots and divide between the ramekins, filling the centres.
  3. Whisk together the eggs, Tatua Crème Fraiche, nutmeg, orange zest, honey and milk until smooth.
  4. Carefully and slowly drizzle the crème fraiche mixture over the bread-filled ramekins, allowing it to soak in as you go.  Set the puddings aside to stand for 30 minutes so the bread absorbs the creamy flavours.
  5. Bake the puddings in the preheated oven for 20-30 minutes until puffed and golden.  Combine the honey and brandy.  Serve the puddings topped with the extra Tatua Crème Fraiche and drizzle over the honey and brandy mixture. Makes 4.
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