The Boho Baker’s Gingerbread Latte Bread and Butter Pudding

  • 8 servings
  • 50 minutes to prepare
Print This


  • 1 brioche loaf (approx 400g)
  • 160ml filter coffee
  • 300ml double cream
  • 100ml whole milk
  • 100g caster sugar
  • 100g dark brown sugar
  • 4 eggs
  • 2tsp ground ginger
  • 1tsp cocoa
  • 1tbsp melted butter


The Boho BakerThe Boho Baker describes herself as “Baker. Writer. Forager. Wanderer. Organic ingredient and edible floral Enthusiast. Member of the Guild of Food Writers.” Very local to our HQ in Preston, she’s our fabulous professional guest recipe writer, and champion of celebrating the best of our local produce. Follow her on instagram @thebohobaker


  1. Preheat the oven to 180C/160C (fan)/gas mark 4. Brush an 18cm round dish or pan with the melted butter.
  2. Chop the brioche into cubes and place in a large bowl. Add the coffee, double cream and milk before giving the bowl a gentle stir. Leave to soak for 15 minutes.
  3. Transfer the brioche to the buttered pan. Whisk together the eggs, sugars and ground ginger, and pour over the brioche mix. Bake in the oven for 30 minutes.
  4. Remove the pudding from the oven and dust with the cocoa. Serve warm with a drizzle of fresh cream.