Cherry and plum brioche jam pudding Recipe

(29 ratings)

Cherry and plum brioche jam pudding
(Image credit: Future Publishing)
Preparation Time20 mins
Cooking Time30 mins
Nutrition Per PortionRDA
Calories360 Kcal18%
Fat12 g17%
Saturated Fat7 g35%
Carbohydrates51 g20%

Light and easy, our cherry and plum brioche jam pudding makes the perfect summer dessert. It's like bread and butter pudding, but we've spread the brioche slices with jam rather than butter. Using brioche gives this dessert extra special finish and is similar to the French dish Pain perdu. Pain perdu translates as lost bread. This is because stale bread or brioche is used to make the indulgent dessert. We recommend that you choose an extra fruity conserve with lumps of cherry inside. We used Waitrose morello cherry extra fruity preserve which worked a treat. The lumps of cherry made our brioche and jam pudding extra delicious. Serve with ice cream or double cream for a luxurious finish but it's tasty on its own too.





  • 8 slices (about 250g) brioche
  • 120g cherry jam
  • 3 plums, stones removed and sliced
  • 2 nectarines, stones removed and sliced
  • 50g raspberries
  • 15g pistachios, chopped
  • icing sugar, optional, to serve

For the custard:

  • 600ml full-fat milk
  • 2 eggs
  • 30g caster sugar
  • 2tsp vanilla bean paste

You will need:

  • 20x27cm oven proof dish or tray lightly buttered


  1. Heat the oven to 180C/Gas 4. Spread the sliced of brioche with jam and tear up. Put into the dish. Arrange the fruit and nuts on top.
  2. Mix the custard ingredients together and pour over. Bake for 30 mins. Cool for 5 mins before serving and sift over the icing sugar, if using.
Top Tip for making Cherry and plum brioche jam pudding

Slightly stale brioche is best as it will absorb more liquid

Rose Fooks

Rose Fooks is the Deputy Food Editor at woman&home. Rose completed a degree in Art at Goldsmiths University before beginning her career in the restaurant industry as a commis chef at The Delaunay in 2015. She then worked at Zedel and went on to become part of the team that opened Islington’s popular Bellanger restaurant. 

To hone her patissier skills, Rose joined the Diplome de Patisserie and Culinary Management course at Le Cordon Bleu. She ran a food market in Islington and cooked for a catering company that used only surplus food to supply events, before finding her way into publishing and food styling.