Vanilla, white chocolate and prune brioche bake

Serves 6 Cakes, Bread and Pastries

Brioche vanilla 4363



  • butter, to grease
  • 2 vanilla pods, split
  • 400ml whole milk
  • 300ml double cream
  • 1tsp vanilla extract
  • 4 eggs
  • 75ml maple syrup
  • 400g unsliced brioche loaf
  • 90g soft pitted prunes, each cut into 3
  • 100g white chocolate, sliced


Grease a large approx. 1.5 litre x 6cm-deep oven dish. Remove the seeds from the vanilla pods using a sharp knife and put pods and seeds in a pan with the milk and cream. Heat gently to just below boiling point. Add the extract and leave to cool completely.

In a large bowl, whisk together the eggs and maple syrup, then whisk in the cold milk mixture, without removing the pods.

Slice the brioche into slices just over 1cm thick. Stamp out enough circles to fit over the top of the pudding, using a 5-6cm diameter cutter, keeping the offcuts. Use half the brioche slices or offcuts to make a layer in the bottom of the baking dish.

Remove the vanilla pods from the milk and egg mixture and set aside, without washing. Pour one-third of the liquid over the bread in the dish. Arrange half the prunes and half the white chocolate on top.

Repeat this layering once more, then finish with a layer of the bread circles, dipped in the milk and egg mixture, overlapping them a little. Pour over the rest of the mixture and lay the unwashed vanilla pods over the bake. Leave to soak in the fridge for about 20 minutes, then remove while you heat the oven to 180C/160C F/Gas 4.

Put the baking dish in a roasting tin, pour in hot water to come halfway up the sides of the dish and cook for around 40 minutes until puffed and golden brown. Remove the vanilla pods before serving.

This recipe featured in the October 2022 issue of Food and Travel. To subscribe, click here.

Recipes and food styling by Linda Tubby. Photography and prop styling by Angela Dukes.
Brioche vanilla 4363
Recipes and food styling by Linda Tubby. Photography and prop styling by Angela Dukes.


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