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.
Servings: 6 servings
Ingredients
- 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
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