Jam Jaffle Bread and Butter Pudding

Serves 4

30 Minutes + cooking/soaking time Easy


8 slices white bread

Azalea Grapeseed Oil

Strawberry jam

150ml thickened cream

150ml milk

2 eggs

55g caster sugar

½ tsp vanilla bean paste

2 tbsp demerara sugar

Vanilla ice cream, to serve


You will need a jaffle maker for this recipe


Brush one side of each of the bread slices with a generous amount of Azalea Grapeseed Oil. Flip the slices over and, on 4 of the slices, spread 2 heaps teaspoons of jam. Place another slice on top (with the oiled side facing outwards) to form 4 jam sandwiches. Toast the sandwiches in a jaffle maker until crispy.


Arrange the jaffle halves in an ovenproof pan or dish.


Whisk together cream, milk, eggs, caster sugar and vanilla. Pour over the jaffles and allow to soak for 30 mins.


Preheat oven to 180ºC fan. Sprinkle with demerara sugar and bake for 35-40 mins until custard is set.


Serve hot with vanilla icecream.