White Chocolate and Raspberry Wheaten Bread and Butter Pudding

Wed, 21 October 2026

A gorgeous way of making an Irish spin on that bread and butter pudding using Martry Mills Wheaten Bread. 

Ingredients 

8-10 slices of Martry Mills Wheaten Bread

50g butter

175g caster sugar

3 free range eggs

1 vanilla pod, seeds removed

500ml double cream

125g raspberries

4 tbsp raspberry conserve

100g white chocolate grated

Icing sugar, for dusting

For serving 

Vanilla bean ice cream

Melted white chocolate 

Method  

Butter each slice of bread generously.

Whisk the sugar and eggs together with the vanilla. Heat the cream gently in a saucepan and then gradually whisk in the cream until well combined. 

Arrange the bread slices in a medium sized ovenproof dish and then layer with the raspberries, jam and white chocolate between the slices. Pour over the cream mixture. Leave to stand for at least 30 minutes. Sprinkle evenly with some more caster sugar. 

Preheat the oven to 160°C. Place in the oven to bake for 45 minutes until golden. Serve by drizzling with melted white chocolate, dusting of icing sugar and some scoops of ice cream.