We adapted Donna Hay’s “Raspberry and Almond Bread and Butter Pudding” for this recipe.

Serves 4-6.


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


Preheat oven to 180°C. Thinly slice the figs and place half on the base of a 1.5L capacity baking dish. Gently spread 1 tablespoon of truffle honey over the figs and place them under the grill for 5 minutes or until caramelised.

Spread the butter on the brioche slices and layer them in the baking dish on top of the figs.

Place the milk, eggs, sugar and the remaining truffle honey in a bowl and whisk to combine. Pour the mixture over the brioche and allow to stand for 10 minutes.

Top with the remaining fig slices and almonds and sprinkle with extra sugar. Cook for 35-40 minutes or until golden and just set.

Serve with fresh cream, custard or Madame Truffles Truffle ice-cream.