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Brioche Bread and Butter Pudding recipe

Brioche Bread and Butter Pudding recipe



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  • Recipes
  • Dish type
  • Dessert
  • Puddings
  • Bread and butter pudding

An old favourite is given a new twist! The brioche gives it a lovely rich flavour, but this recipe also works well with soft-baked batch bread.

13 people made this

IngredientsServes: 4

  • 225g brioche
  • 1 teaspoon butter
  • 50g dark chocolate, chopped
  • 1 egg
  • 2 egg yolks
  • 50g caster sugar
  • 1 (410g) tin light evaporated milk

MethodPrep:25min ›Cook:35min ›Ready in:1hr

  1. Cut the brioche into thin slices. Lightly butter one side of each slice.
  2. Place a layer of brioche, buttered-side down, in the bottom of a shallow baking dish. Sprinkle a bit of chocolate over the top.
  3. Continue layering the brioche and chocolate chips. finishing with a layer of bread on top.
  4. Whisk together the egg, egg yolks and sugar until well combined. Heat the milk in a small sauce pan until it just begins to simmer. Gruadually add to the egg mixture, whisking well.
  5. Pour the custard over the pudding and leave to stand for 5 minutes. Press the brioche down into the milk.
  6. Place baking dish in a roasting tin and fill with boiling water to come halfway up the side of the dish.
  7. Bake in a preheated oven at 180 C / Gas 4 for 30 minutes or until the custard has set. Leave to cool for 5 minutes before serving.

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Reviews & ratingsAverage global rating:(2)

Reviews in English (4)

Used different ingredients.I used pre-sliced chocolate brioche loaf as well as the chocolate chips, so it worked out about 300g to make two layers.I also added vanilla essence to the custard - yummy!-09 Feb 2011

A truly vile dish. The evaporated milk made it taste like chemicals. Do not use this recipe on others unless you have tested out.-19 Mar 2012

I made amendments but overall was a great recipe and very easy to make :D-09 Feb 2011


Easy to Make Brioche Bread Pudding with Lemon Curd

I remember having my first bread pudding as a child at a friend’s house and loved it so much that when I went home I wanted my mom to learn to make it. Eventually, I’m the one that learned how to make it and I have happily tried many versions since. I enjoy making bread pudding recipes for brunch or dessert in any flavor from plain to this luscious Brioche Bread Pudding with creamy lemon curd and pops of blueberries.

One of the secrets to any rich and stunning bread pudding is using the best quality ingredients, including my favorite premium Plugrá®Butter. Why am I so picky about which butter to use? Because using Plugrá Butter is essentially taking your cooking and baking to the next level. Plugrá is made with real milk from American dairy farms, unlike other leading premium butters which are imported. You’ll find zero artificial ingredients and absolutely zero added growth hormones.

The experience of tasting a recipe made with Plugrá says it all, and when using butter, I want that optimal flavor and the performance of a slow-churned, low-moisture butter for stunning results, all of which I get in both of Plugrá’s salted or unsalted butter.

Whenever I’m out on my Publix grocery run, I make sure to go down the dairy aisle and grab Plugrá Butter! Not only do I trust it, but Plugrá is trusted by chefs and is the official butter of the French Pastry School and the New York James Beard House. That to me says it all!

I love this Brioche Bread Pudding! There’s that bright creamy lemon curd tucked in there and a complimenting dose of fresh blueberries that garner my attention. If I have time, I prefer to make my own lemon curd. It’s so easy to make and will keep for about 2 weeks in the fridge. But in the event that I haven’t made fresh lemon curd, then a good quality store-bought lemon curd will do nicely.

For extra goodness, try prepping the Brioche Bread Pudding the night before or several hours ahead to let the bread soak up all of that gorgeous homemade creamy custard, then bake as directed and serve it up warm.


  • cooking spray
  • 1 (1 pound) loaf brioche bread, cut into 3/4-inch cubes
  • 6 large eggs
  • ¾ cup white sugar
  • ⅛ teaspoon salt
  • 1 ½ cups heavy whipping cream
  • 1 ½ cups half-and-half
  • 1 teaspoon vanilla extract
  • ¼ cup dark brown sugar
  • 3 tablespoons unsalted butter
  • ¼ cup rum
  • 1 tablespoon fresh lemon juice
  • ¼ teaspoon salt
  • 4 ripe bananas, sliced
  • aluminum foil
  • 2 cups powdered sugar
  • 1 ¼ cups heavy whipping cream
  • ¼ cup dark rum
  • ¼ teaspoon salt
  • 1 tablespoon unsalted butter

Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x12-inch glass baking dish with cooking spray.

Spread bread cubes on an ungreased baking sheet.

Bake in the preheated oven, stirring once or twice, until toasted, 5 to 7 minutes. Remove from the oven and set aside.

Whisk eggs, sugar, and 1/8 teaspoon salt together in a large bowl until blended.

Bring cream and half-and-half to a simmer in a medium saucepan. Remove from heat. Pour some of the hot cream mixture into the egg mixture, whisking quickly to avoid scrambling the eggs. Continue adding cream mixture slowly and whisking until all has been added. Whisk in vanilla extract and set custard aside to cool.

Combine brown sugar and butter in a large skillet over medium-high heat whisk until butter is melted and mixture is smooth. Whisk in rum, lemon juice, and 1/4 teaspoon salt. Add bananas and toss just until coated. Remove from heat.

Toss 1/3 of the toasted bread in the prepared baking dish and top with 1/2 of the banana-syrup mixture. Layer with 1/2 of the remaining bread, the remaining banana-syrup mixture, and the remaining bread. Pour custard over the top and allow pudding to stand for 30 minutes, pressing down on the bread occasionally so it absorbs the custard.

Cover bread pudding with aluminum foil and place the baking dish inside a large baking pan. Fill the large pan with warm water so it reaches halfway up the sides of the pudding dish.

Bake in the preheated oven for 30 minutes. Uncover and bake until pudding has puffed up and the center is set, about 45 minutes longer. Remove from the water bath and let stand for 15 minutes.

Meanwhile, pour powdered sugar evenly into a heavy saucepan. Cook, without stirring, over medium-high heat until sugar begins to melt and caramelize on the bottom, 3 to 4 minutes. Stir until all sugar is melted and smooth. Add 1 cup cream, rum, and salt stir until smooth. Stir in remaining 1/4 cup cream. Remove from heat and stir in butter until caramel sauce is smooth. Serve with bread pudding.


Strawberry Brioche Bread and Butter Pudding

Bread pudding perfectly embodies the true spirit of casseroles, elevating everyday ingredients in a baking dish until they are transformed into something far greater than their individual parts. This delicious dessert casserole from Donna Hay’s new cookbook Donna Hay: The New Classics takes buttery brioche bread and fresh strawberries and transforms them into something truly divine.


  1. To begin, grease a baking dish with a little butter.
  2. Place the raisins in a small bowl and pour the rum on top. The dried fruit will absorb all the alcohol whilst you get along with the rest of the recipe.
  3. Pour the milk into a small saucepan and heat until almost simmering. Keep stirring, making sure the milk does not burn.
  4. In the meantime, whisk together the eggs, vanilla and sugar in a large mixing bowl. Once the milk is hot (but not boiling) gradually pour into the egg mix whisking continuously. Then one by one, drop each slice of brioche into the liquid mix. Let the slices absorb the liquid for a couple of minutes before removing from the pan and then carefully arranging and layering in your baking dish.
  5. Repeat the process until you have filled all the little holes up with brioche. At last, pour the raisins into the remaining liquid mix and empty it all over the top of the pudding.
  6. Sprinkle a little sugar on top of the pudding and scatter the cubes of butter on top before baking at 170 degrees for 40 to 45 minutes until golden brown and crispy.

First of all I suggest a very affordable 2012 L’Or du Ciron, Sauternes. This gorgeous sweet wine is bursting with apricot and orange peel flavours. This classic dessert pairing would be even more distinct by adding a hint of freshly grated orange zest on top of the pudding as it comes out of the oven.

Only on rare occasions do dessert wines come together so perfectly to complement the complex layers of sweetness in a dish. The 2009 Tokaji Aszu 5 Puttonyos, Royal Tokaji from Hungary is a glorious sweet wine that does just that. Full of notes of honey and apricot, yet still a firm acidic tang on the finish.

I think a fresh and vibrant Gewurztraminer Vendange Tardive from Hugel et Fils pairs well with this homemade pudding. This Alsatian sweet wine has unlimited ability to age with plenty of ripe mango flavours.


Berry-Brioche Bread Pudding

Preheat the oven to 350°. Butter an 8-by-11-inch baking dish and coat the dish with the turbinado sugar.

In a large saucepan, bring the cream, milk, 2/3 cup of the granulated sugar and the salt to a simmer over moderately high heat, then remove from the heat.

In a bowl, whisk the whole eggs, egg yolks and vanilla. Gradually whisk in the hot cream until blended. Strain the custard through a fine strainer into a large bowl.

In a small bowl, toss the blueberries and raspberries with 2 tablespoons of the granulated sugar. Using a fork, coarsely mash the berries. Let stand until juicy, about 5 minutes.

Mix the brioche into the custard. Fold in the mashed berries. Transfer the pudding to the prepared baking dish and sprinkle the top with the remaining 2 tablespoons of granulated sugar. Cover with foil and bake for 45 minutes, until set in the center. Remove the foil and bake in the top third of the oven for 20 minutes longer, until lightly golden.

Preheat the broiler. Broil the pudding for 1 minute, until golden brown. Transfer to a rack and let stand for 30 minutes, until cooled slightly. Cut the bread pudding into squares and serve with blueberries, raspberries and whipped cream.


  • 2 cups scalded milk
  • 1/4 cup butter, cubed
  • 2 eggs, lightly beaten
  • 1/2 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1 teaspoon brandy (optional)
  • 1 teaspoon lemon or orange zest (optional)
  • 3/4 teaspoon ground cinnamon
  • 1/4 teaspoon grated nutmeg
  • 5 cups day-old brioche, cubed or torn
  • 1/2 cup raisins

Preheat the oven to 350 F. Lightly grease an 11-inch by 7-inch pan and set it aside.

Stir the butter into the hot milk until it has melted. Add 1/4 cup of the buttermilk mixture to the eggs and whisk them until the mixture is well blended. Add the warmed egg mixture back into the hot milk and whisk in the sugar, vanilla, brandy, citrus zest, and spices until the mixture is smooth. Toss the custard with the bread and raisins.

Spread the bread and custard into the prepared dish and bake it for 40 minutes, until the top is browned and a knife inserted 1 inch from the edge comes out clean. Serve it warm with whipped cream or creme Anglaise.


  • 3 free-range eggs
  • 3 tbsp caster sugar
  • 2 cups milk and double cream mixed together, half and half
  • ½ tsp vanilla extract
  • 1 loaf white bread, croissants, brioche or panettone
  • 50g/20z butter
  • large handful raisins, soaked in Marsala or custard, to serve

Preheat the oven to 180C/350F/Gas 4.

Mix the eggs, sugar, milk and vanilla extract together in a large bowl.

Slice the bread of your choice, toast and butter it and arrange in overlapping slices in the bottom of an ovenproof dish, leaving some edges sticking out at the top so that they crisp up. Scatter the soaked raisins over the top and then pour in the egg mixture.

Bake for 30 minutes in the preheated oven and serve warm with cream or custard.


Brioche Bread Pudding with Salted Caramel Sauce

You know how on cooking competition shows like Chopped, whenever they do the dessert round, someone invariably makes a bread pudding? Even if they’ve been given the most ridiculous ingredient, like gummy worms or pig’s feet? Always, every time, without fail, somebody makes bread pudding with it. You’ll notice next time you watch.

I always wondered (before we got rid of cable now I have other things to wonder about but seem to spend no less time in front of the TV) why bread pudding was the default choice. It seemed…a little basic, but also a little finicky, and definitely lacking in the pizzazz one typically associates with such shows. Usually, the contestant got too busy trying to make a bunch of overly complicated sauces or side accompaniments, and burned their gross gummy worm bread pudding or yanked it out of the oven before it was done. Poor choice, I always thought to myself.

This was before I’d ever made bread pudding. Now I have, and let’s just say, if you ever catch me on an episode of Chopped (not likely), I’ll be that weirdo making bread pudding with gummy worms. Why? Because as it turns out, bread pudding is the most easily adaptable, the most forgiving, the most comforting and decadent thing you can make in 30ish minutes with bread, eggs, and milk. It’s like French toast on steroids, because you can do crazy things like douse it in salted caramel sauce and ice cream and call it dessert. Or breakfast. I don’t judge.

This all started because my mother in law had us over for brunch, and she made a lovely French toast with brioche bread. The best French toast always starts with brioche, I think. There were only a few of us, though, so she didn’t use the whole loaf, and somehow the rest of that loaf found its way home with us. Oh, darn.

All week long at work, I was wondering to myself what I was going to do with this half-loaf of brioche. I thought about more French toast, but eh – I’d just had it. I thought about an egg casserole or croutons (brioche croutons, I mean…what can be bad), but it turned out that by the end of that long week, all I wanted was a comforting, carby hug. Then it hit me, as if I’d just pulled gummy worms out of the final Chopped basket…bread pudding. I’d only had it at restaurants before, but since when has that stopped me?

I did a little research and found a solid, simple recipe from the New York Times, from whom I’ve rarely had a culinary venture go awry. But, because I can never leave well enough alone, I had to modify it because I could not get the idea of warmly spiced, sweet, crisp bread pudding combined with salty caramel out of my head. Turns out there was good reason for it – the result was nothing short of spectacular.

This is so simple to put together that I now understand why Chopped contestants can do it without a recipe. 2 cups milk, 2 eggs, 2 tbsp butter, a little vanilla and spices, and half a loaf of bread. Doesn’t get easier than that, and there are very few recipes where you reap so much reward from so little effort. The top part of the bread pudding gets a beautiful, crisply browned lid as it rises in the oven, while the interior stays soft and doughy. When you cover it in homemade salted caramel sauce and vanilla ice cream, the combination of flavors and textures is quite literally heaven on earth.

If you were intimidated when I said “homemade salted caramel sauce” just then, don’t be. It’s not nearly as scary as it sounds, and I would urge you not to skip it. It makes more than enough for this recipe, meaning you’ll have extra to put on ice cream, cookies, your morning oatmeal, your plain old spoon…

Personally I wanted to drink it. But, for propriety’s sake, I refrained.

This was gone from our kitchen within 2 days, much to our regret. I hope you’ll subject yourself to the same temptation, without or without the gummy worms and professional judges.


1. Heat your oven to 350°F (180°C)

2. Grease an ovenproof dish with the butter.

3. Cut the brioche rolls in half lengthways, and lightly spread the bottom halves with the Nutella and the top halves with the marmalade.

4. To make the custard, heat the milk in a pan on a low setting until it’s almost simmering. Add the vanilla and keep stirring.

5. Meanwhile whisk the egg and caster sugar in a large bowl and add a 1/3 of the hot milk to the egg mixture and whisk.

6. Pour the egg mixture back into the pan of remaining hot milk and cook over low heat stirring continuously until the custard coats the back of a spoon.

7. Remove from the heat and continue to stir for another minute.

8. Arrange the brioche in the dish, pour over the custard, and sprinkle the caster sugar over the top.