NZ Woman's Weekly

Sticky date and cinnamon bread and butter pudding recipe

  • Meal Type

  • Servings

  • Courses


This is a fun twist on the traditional pudding. I love the fact that each and every little pinwheel is doused in butter, dates, cinnamon and pecans. Leaving the pudding to stand after pouring over the egg custard mix allows it to soak up the flavours and lets the bread swell so it stays moist and cooks evenly.

  • 1 loaf white sandwich bread
  • 100g butter, softened
  • 1/3 cup brown sugar
  • 1 tsp cinnamon
  • ½ cup finely chopped dates
  • 70g pecans, finely chopped
  • 3 eggs
  • 1 cup cream
  • 1 cup milk
  • 1 tsp vanilla bean paste
  • ½ cup sugar
  • ¼ cup maple syrup plus extra for serving
  1. Remove the crusts from the bread slices and butter generously.
  2. Sprinkle each slice with the combined sugar, cinnamon, dates and pecans, then roll up.
  3. Cut in half and arrange in a 23cm high-sided oven-proof dish to make a spiral pattern.
  4. Preheat the oven to 175oC. Whisk the eggs, cream, milk, vanilla and sugar together, then pour over the bread pudding. Allow to rest for 20 minutes. Drizzle the pudding with the maple syrup and bake for 35-40 minutes until puffed up and golden and the centre is just set.
  5. Dust with icing sugar and serve warm with ice cream or cream, drizzling with a little extra syrup.

Take a look at this easy saucy chocolate and raspberry pudding recipe here.

About Jo Wilcox

"I have had a love of food my whole life. Lucky for me my mum allowed me to play in the kitchen from the very beginning – from sitting up on the bench watch her peeling peaches for preserving or planning dinner parties from her many Womans Weekly Cookbooks. Starting in my local beach café, I went onto professional cookery training and my big foodie OE working as a professional chef and nanny. At 21 I launched my first restaurant. The following years saw me owning a gourmet cake and dessert shop and then a pasta deli before I discovered the world of food styling. Today I work in food styling making food look beautiful and tasty in packaging and advertising shoots, as well as my most important role yet – Food Editor of New Zealand Woman’s Weekly. I aim to provide great meal solutions that are interesting and approachable, and of course gorgeous foodie photos that make you want to cook them! I love the feedback and the knowledge that people actually cook them and have great results. If I can give someone a love of cooking and enjoying family meal times and gatherings then my job is done!" See

more of this author
Marcus Lush cover

Subscribe to the magazine

Marcus Lush counts down to baby no. 2

In this week's issue of New Zealand Woman's Weekly magazine: Marcus Lush counts down to baby no. 2.

New Zealand Woman's Weekly is the country's most-loved women's magazine, bringing a wide variety of news, stories, recipes and helpful hints to the home every week.

Subscribe now

Subscribe to our newsletters

Receive the latest celebrity news, recipes and beauty tips, delivered right to your inbox.