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