We adapted Donna Hay’s “Raspberry and Almond Bread and Butter Pudding” for this recipe. Serves 4-6. Ingredients 1 x 400g brioche loaf, cut into thick slices 125g unsalted butter 2 cups milk 4 eggs 2 tablespoons truffle honey 1/4 cup white sugar 12 fresh figs 1/4 cup flaked almonds Methods Preheat oven to 180°C. Thinly slice … Continue reading Fig and truffle honey bread and butter pudding