Brioche bread and butter pudding with Tunworth and walnut ketchup

This savoury brioche bread and butter pudding recipe makes a delicious starter or cheese course. It's served with a gooey slice of Tunworth cheese and a sweet and sharp walnut ketchup. You can select a different soft cheese such as brie if you are catering for vegetarians. The recipe makes more ketchup than needed, but it keeps well in the fridge and is delicious in a cheese or bacon sandwich.

First published in 2022
discover more:

Dan says: ‘This tends to be our cheese course over the winter months. It’s really rich, satisfying and moreish and works well as a single bite eaten with your fingers, or made slightly bigger and served as a starter. We make our own bread but recommend buying it for this recipe to cut your preparation and cooking time down.’




Bread and butter pudding

Walnut ketchup

To serve


  • Blender



Preheat an oven to 180ºC/gas mark 4. Place the cream, eggs and egg yolk, salt and pepper in a bowl and whisk to incorporate


Butter each slice of brioche, then line a small tin with baking paper and grease that with butter. Layer the brioche slices into the tin, sprinkling them with grated Parmesan between each layer. Once all layered, press it down firmly and pour over the custard


Cover the brioche with another sheet of baking paper and cook for 20 minutes. After this time, remove the top piece of paper and bake for a further 15 minutes until nice and golden. Leave to cool to room temperature, then place a weight on top and leave in the fridge for 45 minutes to cool and compress


To make the walnut ketchup, place all the ingredients in a pan (including all the vinegar from the jar of pickled walnuts) and reduce by half over a medium heat


Once reduced, remove the bay leaf and transfer to a blender. Blitz until smooth, taste and season with salt then pass through a fine sieve. Once cool, transfer to a squeezy bottle or piping bag. Due to the vinegar content, any leftover ketchup should last for months in the fridge


Once the brioche has chilled and set, slice it into batons and fry in a frying pan with a knob of butter until nice and golden on all sides


To serve, plate the brioche with a slice of room temperature Tunworth cheese and some dots of walnut ketchup

First published in 2022

Having worked in kitchens since the age of twelve, Dan Kenny has developed his own playful brand of cooking, partly influenced by his time spent living in Asia. Since 2015, he’s been showcasing his food in Brighton at various iterations of his restaurant The Set.

Get in touch

Please sign in or register to send a comment to Great British Chefs.

You may also like

Crab loaf
Crab loaf
Load more