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Get Set Go Bake
Blueberry, White Chocolate and Brioche Bread and Butter Pudding
Matt Golinski is a highly regarded, professional chef with a passion for creating cuisine using fresh, seasonal and local ingredients.
Well known as one of the original team members of the popular ‘Ready Steady Cook’ television series, Matt has worked as executive chef at some of Queensland’s leading restaurants over his 30 year career. Based on Queensland’s Sunshine Coast, Matt now enjoys working as a consulting chef to restaurants, being a regular guest chef at festivals and events and writing his popular food columns and blog. In March 2018, Matt joined the Peppers Noosa Resort team as the consultant chef for ‘View by Matt Golinski’ , developing menus that consolidate his knowledge and love of the producers of his region. In January 2020 the restaurant received its first chefs hat award from the Australian Good Food Guide.
A longtime staple of dessert baking, Bread and Butter Pudding is an icon of British cuisine. While it’s hard to pin down the exact origins of this classic, Bread & Butter Pudding is rumoured to have been an established recipe from as early as the 1800’s.
Through different iterations and new recipes additions, Bread & Butter Pudding has been given an upgrade over time - and has now officially reached its peak with Matt Golinksi’s Blueberry, White Chocolate, Brioche and Butter Pudding.
A French twist on a traditional English dish, Matt’s recipe brings this old favourite firmly into 2020.
Watch him bake this divine dessert now.
Serves 6 – 8
200g blueberries, fresh or frozen
100g white chocolate, roughly chopped
350g brioche, sliced 1cm thick
¼ tsp ground cinnamon
35g brown sugar
- Preheat oven to 160°C.
- Lightly grease a 20cm round baking dish with butter.
- Butter both sides of each slice of brioche and line the bottom of the baking dish with a couple of the slices.
- Scatter with 1/3 of the blueberries and white chocolate, then place another layer of brioche on top.
- Repeat, finishing with a layer of brioche.
- Whisk together the eggs, milk and cream and pour over the brioche a little at a time, allowing it to soak right to the bottom.
- Mix together the brown sugar and cinnamon and sprinkle on top.
- Bake for 30 minutes or until the egg ‘custard’ is just set.
- Allow to cool for 15 minutes and serve with vanilla ice cream.
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