Rhubarb season + Easter coming up = time to make my indulgent brioche bread and butter pudding with rhubarb compote. I love bread and butter pudding. Proper good-old fashioned comfort food. Nothing fancy, but just deliciously easy and it has to be super gooey and soft in the middle and beautifully crunchy on top. This is a lovely easter recipe which you can use with any leftover Easter egg chocolate (no I don’t know what that is either) or just any chocolate you have in the cupboard. The staler the brioche, the better and this compote is sooooo good to top your breakfast or serve with any pudding of your choice.

We all need some comfort at this time of year and I don’t think it gets more comforting than a bowl of bread and butter pudding. I love the flavour combinations here, the fruity apricots and apricot jam, fragrant nutty pistachios, aromatic cardamom and sweet white chocolate are all matches made in heaven. For me, bread and butter puddings need a crispy top, gooey middle and lashings of custard. Easy to make, full of flavour and texture, and utterly delicious.