Brioche Bread and Butter Pudding

Brioche Bread and Butter Pudding is a lighter version of the nursery classic. Just the thing a cold day.

As the weather cools, pudding is what I really want. Especially hot comforting puddings.

Bread and Butter Pudding was a childhood winter staple, and is good for using up the end of the loaf. These days we eat wholemeal bread from the breadmaker, which wouldn’t make a good pudding, so I’d have to buy a loaf just to make the pudding. But I do have brioche buns left in the freezer from the summer. They’ve been in there too long to eat for breakfast.

Key ingredients

Frozen brioche buns

Baked goods don’t have a long freezer life. They’re perfectly safe to eat, but the texture has gone, so baking in a custard is an ideal way to use them up. I found chocolate brioche buns in my freezer, so that’s what I used.

You can also use a brioche loaf slice and cut into halves or quarters depending on the size.

Dried fruit and marmalade

Adding dried fruit and marmalade means there’s no need for any extra sugar. Any jam or dried fruit is fine. It will taste different every time – but satisfying and comforting, which is the point. As this is a leftover dish, it’s a case of using what you have.

Full-fat milk and cream

This is a creamy pudding. Full-fat milk will always make a better pudding and a little cream in the custard makes a richer mix. But use what you have. If you prefer to use semi-skimmed milk for an everyday pudding – just do it.

Secrets of Success

Slice the buns

Taking the time to cut the brioche buns into slices and arranging them in the dish makes a big difference to the overall appearance. I have tried a quicker version, slicing the buns through the middle. Of course it tastes just as good, and is ok for a family meal (always better to take a shortcut than to buy a pudding). But if you’re looking for something more special, take that extra 5 minutes.

If you like this…

…Why don’t you try:

Easy Baked Alaska

Easy Baked Alaska is a firm family favourite. Cheat with an Arctic Roll.

Strawberry and Rhubarb Crumble with Almonds

A colourful, fruity crumble with almonds and a hint of rose.

Black Forest Meringue Pudding

Black Forest Meringue Pudding has a fruity custard base with a light meringue topping.

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Print Recipe

Brioche Bread and Butter Pudding

Brioche Bread and Butter Pudding is comfort food for cold days. It's a modern, lighter, version of the nursery classic. Crisp on the outside, squidgy in the middle, and loved by all the family.

Prep Time25 mins

Cook Time30 mins

Total Time55 mins

Course: Dessert

Cuisine: British

Keyword: hot pudding

Servings: 6 servings

Author: [email protected] Cooks

Ingredients

• 6 brioche buns, chocolate or plain. Slightly stale is best
• 15 g butter
• 1 tablespoon marmalade, heaped tbsp (30ml)
• 60 g currants or other dried fruit
• 4 eggs
• 350 ml milk, full cream is best
• 100 ml cream, or extra milk

Equipment

1-litre/2-pint baking dish, not too deep

Instructions

Preparation:

• Preheat the oven to 190°C/ 170°C fan/ gas mark 5/ 375°F
• Butter the dish. Use a butter paper or butter on a piece of kitchen paper
• Melt the butter

For the pudding:

• If using buns, slice them into 1 cm rounds. Arrange half the brioche slices in the dish
• Spoon half the melted butter over the brioche in the dish. Spread the marmalade over the brioche in the dish. Sprinkle with half the dried fruit
• Beat the eggs. Add the milk and cream mixture to the eggs and mix together well
• Pour half the liquid over the layer of brioche. Arrange the rest of the brioche slices on top and sprinkle with the remaining dried fruit. Pour the remaining egg and milk mix over the brioche
• Cook for 30-40 minutes until set
• Serve warm.

Notes

This pudding is made with leftovers, so use any type of brioche, dried fruit, jam or marmalade that you have