A popular choice in our Flint Barns Dining Room, this brioche and butter pudding recipe from our Chef hits the spot when it comes to comfort food.

Serves 8.


1x sliced brioche loaf

500ml full fat milk

Zest of 1 orange

1tsp vanilla essence

50g castor sugar

2 eggs

300g chopped dried figs

50g melted butter

Mixed sweet spice

A sprinkle of demerara sugar for the top

Cream, ice-cream or Greek yoghurt to serve


  1. Preheat oven to 180°C or Gas mark 4
  2. Grease a large baking dish with some of the butter
  3. Gently heat the milk until just simmering. Add the orange zest and vanilla essence
  4. Separately, whisk together the eggs and sugar in a bowl
  5. Pour the warm milk onto the egg mixture and combine
  6. Layer the sliced brioche in the bottom of the baking dish and sprinkle on some of the chopped figs and mixed spice. Repeat with more layers until the dish is full. Drizzle the remaining butter on the top layer
  7. Pour the egg and milk mixture over the brioche and allow to soak for 15 mins
  8. Sprinkle demerara sugar on top and and mixed spice
  9. Place the dish into the preheated oven and cook for 40 mins or until golden and the custard is set.
  10. This dessert can be served with cream, ice cream or Greek yogurt
Brioche and Butter Pudding with Sussex Sparkling
Brioche and Butter Pudding