Bread & Butter Meringue Pudding Recipe

Bread & Butter Meringue Pudding Recipe

We’ve added a Flower & White twist to the classic Bread & Butter pudding! With all that’s going on right now, we could do with a bit of comfort food as we prepare for a slightly different Christmas to the one we’re used to. If you decide to try out this recipe, let us know! We love seeing your bakes.


340g of Brioche

500ml of Whole Milk

1 Vanilla Pod or ½ tsp of Vanilla Bean Paste

3 egg yolks

3 tbsp caster sugar

A box of your favourite Flower & White Meringue Pops (we used the Glitter Balls: Classic Pops)

Your favourite ice cream or custard to serve




1. Pre-heat your oven to 190°c. Prep a deep baking dish, by greasing the sides lightly with butter. Tear up your brioche into small pieces, about the size of a walnut. Place half of the brioche into the baking dish, to create a bottom layer.

2. Sprinkle 75g of your Meringue Pops on top of your first layer of brioche, making sure to spread them out evenly. Add the remaining brioche on top of the Meringue Pops, pressing down gently to create an even top. Set aside.

3. For the custard, place your milk in a saucepan and gently heat on a medium heat. Split your vanilla pod down the centre and scrape the seeds out of the centre by dragging the back of a knife down the pod. Add these seeds and the pod into the milk to infuse, alternatively add in your vanilla bean paste.

4. In a mixing bowl, combine your egg yolks and caster sugar and whisk until combined. When your milk has reached its boiling point, removed from the heat immediately. Using a slotted spoon, remove the vanilla pod which can be discarded.

5. To begin pour a small amount of the milk into the mixing bowl with the egg yolks, whisking constantly to prevent the eggs from scrambling. Pour the remaining milk into the egg mixture and whisk until combined. Slowly pour your custard mixture over the brioche, making sure to cover all pieces. Leave to stand for 5 minutes to allow the brioche to soak up the custard.

6. Top with a sprinkling of Meringue Pops and bake for 30 minutes or until golden brown, this should have a slight wobble and the Meringue Pops will be deliciously melty at the touch! Serve hot with a scoop of your favourite ice cream or custard!