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.

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