Gingerbread and Butter Pudding

October brings many comforting smells to the senses, leaves, apple, cinnamon, caramel. But one of the most comforting scents is gingerbread. That overwhelming level of ginger, subtle nutmeg, a hint of cloves, it’s all so warming. Pair that with brioche and well, stick a fork in me; because I am done.

So as we head in to my favourite month, I am here to enfold you in all of my favourite things. From this amazing pudding, to autumn wreath making, Halloween table setting, devouring mac and cheese or consuming an abundance of squash. Oh my gourd, its going to be amazing. See what I did there…

Gingerbread and Butter Pudding | The Mother Cooker

Serves 4
Prep time: 10 mins
Cook time: 30 mins


  • 375g of brioche loaf, cut in to thin slices.
  • 500ml of whole milk
  • 65g light brown sugar
  • 2 tblsp butter, extra for greasing
  • 2 eggs
  • 3 quarter tblsp ground ginger
  • 3 quarter tblsp ground cinnamon
  • Half tsp nutmeg
  • Quarter tsp ground cloves
  • Half tblsp black treacle
  • Pinch of salt


  1. Pre-heat oven to 180c/gas mark 4, grease a deep baking dish at least 8 inches wide.
  2. Slice your brioche loaf in to 3cm slices, arrange as above or overlap flat.
  3. Add all ingredients apart from the eggs to a small saucepan, over a low heat until sugar and butter have melted and everything is combined.
  4. Allow mixture to cool, then whisk in your eggs. Pour evenly over your brioche.
  5. Cook for 30 mins, or until your custard is set with a slight wobble. Serve hot or at room temperature on its own, or with custard/ice cream.