This easy and delicious Brioche Bread and Butter Pudding, inspired by James Martin, is a creamy and comforting dessert perfect for any occasion. Made with soft brioche, sultanas, and a rich custard, it’s a simple yet indulgent treat. You can easily customize it with your favorite dried fruits for added flavor!
Ingredients Needed
- 50g (1.75 oz) unsalted butter, softened, plus extra for the tin
- 400g (14 oz) brioche loaf, cut into roughly 2cm (0.8 inch)-thick slices
- 50g (1.75 oz) sultanas (or raisins)
- 350ml (1.5 cups) whole milk
- 100ml (0.4 cups) double cream (heavy cream)
- 3 medium eggs
- 1 extra egg yolk
- 65g (1/3 cup) golden caster sugar (superfine sugar)
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
- Zest of ½ lemon
How To Make Brioche Bread And Butter Pudding
- Prepare the baking dish: Lightly butter a 20cm x 30cm (8-inch x 12-inch) rectangular or 30cm (12-inch) oval baking dish. Cut each brioche slice into triangles by halving them diagonally, then spread butter on one side of each triangle. Arrange them butter-side up in the baking dish, overlapping slightly. Scatter the sultanas (or raisins) evenly over the brioche.
- Make the custard: In a pan, warm the milk and cream over medium heat for 2-3 minutes until just steaming. Meanwhile, whisk the eggs, extra yolk, 50g (1.75 oz) sugar, vanilla, cinnamon, and lemon zest in a heatproof bowl until combined. Slowly pour in the hot milk mixture, whisking continuously until smooth.
- Soak the brioche: Evenly pour the custard mixture over the brioche slices in the dish, ensuring all pieces are soaked. Sprinkle the remaining 15g (0.5 oz) sugar on top. Let the mixture soak for 15 minutes.
- Bake: Preheat the oven to 180°C (350°F), or 160°C (320°F) fan/gas mark 4. Bake for 30-35 minutes, or until the top is golden brown and the custard is just set in the middle. The custard will continue to firm up as it cools.
- Serve: Serve the pudding immediately. Leftovers can be covered and kept in the fridge for up to a day. Reheat gently before serving.
Recipe Tips
- Let it soak well: Make sure the brioche slices soak in the custard for at least 15 minutes. This helps the bread absorb the flavors and ensures a creamy texture.
- Check the custard consistency: Before baking, the custard should be slightly thickened but still pourable. If it’s too runny, it might not be set properly during baking.
- Cover with foil: If the top starts browning too quickly in the oven, cover it loosely with foil for the last 10 minutes of baking to prevent it from burning.
- Serve warm: This pudding is best served immediately while warm for that perfect balance of creamy custard and soft, buttery brioche.
How To Store And Reheat Leftovers?
- Refrigerate: Let the leftover Brioche Bread and Butter Pudding cool to room temperature. Then, cover it and store it in the fridge for up to 1 day.
- Reheat: Preheat your oven to 160°C (320°F). Cover the pudding with foil to prevent it from drying out, and bake for 10-15 minutes, or until it’s heated through.
Nutrition Facts
Serving Size: 1 serving (approximately 1/16 of the recipe)
- Calories: 300
- Total Fat: 18g
- Saturated Fat: 10g
- Cholesterol: 90mg
- Sodium: 150mg
- Potassium: 200mg
- Total Carbohydrate: 35g
- Dietary Fiber: 1g
- Sugars: 20g
- Protein: 6g
Try More James Martin Recipes:
- James Martin Green Tomato Chutney
- James Martin Gooseberry Chutney
- James Martin Leek Potato And Bacon Bake
- James Martin Apple Crumble
James Martin Brioche Bread And Butter Pudding
Description
This easy and delicious Brioche Bread and Butter Pudding, inspired by James Martin, is a creamy and comforting dessert perfect for any occasion. Made with soft brioche, sultanas, and a rich custard, it’s a simple yet indulgent treat. You can easily customize it with your favorite dried fruits for added flavor!
Ingredients
Instructions
- Prepare the baking dish: Lightly butter a 20cm x 30cm (8-inch x 12-inch) rectangular or 30cm (12-inch) oval baking dish. Cut each brioche slice into triangles by halving them diagonally, then spread butter on one side of each triangle. Arrange them butter-side up in the baking dish, overlapping slightly. Scatter the sultanas (or raisins) evenly over the brioche.
- Make the custard: In a pan, warm the milk and cream over medium heat for 2-3 minutes until just steaming. Meanwhile, whisk the eggs, extra yolk, 50g (1.75 oz) sugar, vanilla, cinnamon, and lemon zest in a heatproof bowl until combined. Slowly pour in the hot milk mixture, whisking continuously until smooth.
- Soak the brioche: Evenly pour the custard mixture over the brioche slices in the dish, ensuring all pieces are soaked. Sprinkle the remaining 15g (0.5 oz) sugar on top. Let the mixture soak for 15 minutes.
- Bake: Preheat the oven to 180°C (350°F), or 160°C (320°F) fan/gas mark 4. Bake for 30-35 minutes, or until the top is golden brown and the custard is just set in the middle. The custard will continue to firm up as it cools.
- Serve: Serve the pudding immediately. Leftovers can be covered and kept in the fridge for up to a day. Reheat gently before serving.
Notes
- Let it soak well: Make sure the brioche slices soak in the custard for at least 15 minutes. This helps the bread absorb the flavors and ensures a creamy texture.
- Check the custard consistency: Before baking, the custard should be slightly thickened but still pourable. If it’s too runny, it might not be set properly during baking.
- Cover with foil: If the top starts browning too quickly in the oven, cover it loosely with foil for the last 10 minutes of baking to prevent it from burning.
- Serve warm: This pudding is best served immediately while warm for that perfect balance of creamy custard and soft, buttery brioche.
James Martin Brioche Bread And Butter Pudding