brioche bread and butter pudding
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Love bread and butter pudding? This simple Brioche version takes it up a notch. It’s the perfect, easy dessert for a family meal and is delicious served with cream, custard or ice cream.
Bread and butter pudding is a traditional bread pudding in British cuisine. Slices of buttered bread scattered with raisins are layered in an oven dish, covered with an egg custard mixture seasoned with nutmeg, vanilla, or other spices, then baked.
Introduction
Made with brioche rather than a standard loaf, this is a lovely light pudding. The lemon adds a fresh and delicate flavour to the otherwise creamy dish.
Prepare ahead: the brioche and sultanas can be assembled in the buttered dish up to 6 hours ahead. pour over the custard 30 minutes before baking. leftovers will keep for a day in the fridge.
An old family favorite, bread and butter pudding continues to delight, just as it has for centuries. Using old bread and adding a few other simple ingredients (usually milk, eggs, sugar, and dried fruit) makes a cheap, filling, and tasty dessert.
About brioche bread and butter pudding
Unlike many other desserts, bread and butter puddings have never truly gone out of fashion, probably because of their versatility. In this luxurious version, it’s a bread and butter pudding with brioche, which makes for a more buttery taste. Added to that are the usual ingredients to make the custardy sauce, with the addition of white chocolate for even more decadence.
This easy recipe gives the good old bread and butter pudding a distinct lift. This brioche bread and butter pudding can be served with a traditional custard sauce as well, but the dish works on its own and may not need it at all. Brioche is easy to find in many grocery stores, or you can make our own if you like.
Ingredients
- 15g butter, plus extra for greasing
- 8 chunky (roughly 2cm thick) slices cut from a brioche loaf
- 3 eggs, beaten
- 2 tbsp caster sugar
- 300ml milk
- 50ml double cream
- 2 tsp cinnamon, plus extra for dusting (optional)
- 50g raisins
- 2 figs, quartered
- 3 tbsp maple syrup, for brushing
- 1 tbsp flaked almonds
Method
- Preheat the oven to gas 4, 180°C, fan 160°C. Butter the slices of brioche on one side. Cut in half diagonally. In a large jug, combine the eggs, sugar, milk, cream and cinnamon.
- Arrange half the brioche slices, butter side up, in the base of a baking dish greased with butter. Scatter over half the raisins. Lay the remaining brioche on top and scatter with the remaining raisins. Pour over the milk mixture, bake for 20 mins, then remove and nestle the figs in between the brioche. Brush the figs and brioche with most of the maple syrup. Scatter the flaked almonds on top.
- Bake for a further 15-20 mins, until just set in the middle. Serve brushed with the remaining maple syrup and dusted with extra cinnamon, if you like.
Classic English Custard Sauce
This brioche bread and butter pudding can be served with a traditional custard sauce as well.
| Nutrition Facts (per serving) | |
|---|---|
| 206 | Calories |
| 16g | Fat |
| 10g | Carbs |
| 7g | Protein |
In the U.K, a pudding without a custard is unheard of. The two simply cannot exist without each other. Custard is the perfect partner for British puddings and desserts, and custard sauce–as it also is known–is really easy to make. With this recipe in your arsenal, you’ll never need to buy jarred custard or a packaged mix again.
Because of their similarity, custard sauce is often confused with pastry cream, also known as crème pâtissière. They’re both milk-based and use eggs, but pastry cream is much thicker and is used in making classic pastries, while custard is more of a liquid and can be poured. Pastry cream uses starch as a thickener while custard uses just eggs to achieve its creamy texture.
Use our recipe to make trifles and fruit parfaits, or to pour on top of apple crumble, pumpkin pie, or chocolate cake. Flavor your custard with chocolate, coconut, nuts, spices, or fruits, or make your own dessert using this flavorful, simple recipe.
INGREDIENTS
METHOD
Place the cream in a pan over a gentle heat and heat it to just below simmering point, stirring occasionally with a wooden spoon.
While the cream is heating, use a balloon whisk to whisk together the egg yolks, sugar and cornflour mixture and the vanilla in a medium bowl with a cloth underneath to steady it. Then, whisking the egg mixture all the time with one hand, gradually pour the hot cream into the bowl. When it’s all in, immediately return the whole lot back to the saucepan using a rubber spatula.
Now back it goes on to the same gentle heat as you continue whisking until the custard is thick and smooth, which will happen as soon as it reaches simmering point. If you do overheat it and it looks grainy, don’t worry, just transfer it to a jug or bowl and continue to whisk until it becomes smooth again. Pour the custard into a jug or bowl, cover the surface with clingfilm and leave to cool.
To serve it warm later, remove the clingfilm and sit the bowl over a pan of barely simmering water.
It also freezes really well.
History of Bread Pudding
From humble beginnings, bread pudding has come a long way since the 11th century and, depending on what country you get your recipe from, it can be a sweet or savory treat. The original concept for the dessert evolved out of necessity as a way to prevent food waste. Rather than throwing out stale bread that was hard to chew, cooks and homemakers soaked the bread in a sweet liquid, baked the dish in the oven until it was golden and then served it warm. While it was initially called “poor man’s pudding,” as it was popular with the lower class in England, it has now shed its frugal stigma, and you can readily find it in trendy eateries.
What desserts go with creme anglaise?
First of all, for those of you who might not have had creme anglaise, you’re probably wondering what it is and how it’s served. This sweet custard-like sauce is French for “English cream.” It’s rich in texture and the flavor is developed by cooking together sugar, egg yolks, milk, and vanilla.
The mixture is cooked enough to cook the egg yolks, but not too much as to keep a creamy, pourable, sauce-like texture. While this sauce may seem intimidating to make it’s so easy to master with all of my tips and tricks. I love creme anglaise served in the traditional fashion alongside a warm slice of Apple Pie, poured over my Peach and Blueberry Crisp, or generously drizzled over fresh fruit.
WHAT IS BRIOCHE?
Brioche is a type of bread, but better than you could imagine! It’s a soft, lightly sweet, rich bread that works in sweet and savoury dishes alike. The reason brioche is so light and tastes so rich is because it’s made with an enriched dough, which gives it that soft texture and amazing taste.
Brioche is enjoyed around the world as an upgraded substitute for ‘normal’ bread – subbed in for sandwiches, toasties, burgers and more. You can use brioche in dishes like bread and butter pudding, French toast, club sandwiches and plenty of others. Anytime you fancy elevating your everyday meals, or want to feel transported to a Parisian café… turn to brioche!
Lots of people ask “is brioche bread or cake?”. The truth is that brioche is considered a Viennoiserie – a sweeter, more indulgent form of bread, made with an enriched dough. This is what makes brioche the magnifique treat that it is, with it’s signature golden colour, light sweetness and rich taste.
Notice:
If your bread pudding turned out super moist (like mine), I suggest putting it on a couple of paper towels before refrigerating. This helps remove any excess moisture so that you don’t end up with a soggy bottom. You can also add some towels to the container or bag itself.
What to Serve with Bread Pudding? 7 BEST Side Dishes
Here is a list of side dishes that we have managed to gather.
1 – Sweetened Banana
2 – Meringue
3 – Air Fryer Apple Chips
4 – Vanilla Ice cream
5 – Mixed Berry Salad
6 – Homemade Whipped Cream
7 – Candied Walnut
Add a flavor of nuttiness to your Bread pudding with these Candied walnuts.
As a side, it adds a texture of crunchiness to your soft Bread pudding.
Candied Walnut is very easy to make and requires only two ingredients to assemble – Walnut and sugar.
However, we recommend replacing the sugar with Jaggery to make your side dish a healthier meal.
Walnuts are rich in nutrients such as antioxidants and omega-3, while Jaggery is packed with calcium, magnesium, iron, and other nutrients.
So, you can see it makes one healthy side dish.
Do You Need to Refrigerate Bread Pudding? How to Store It?
You need to refrigerate leftover bread pudding.
The cake contains lots of milk and eggs, which make the dessert super moist. And as you probably know, moisture, sugar, and room temperature make nearly ideal conditions for microbial growth.
That means yes, bread pudding requires refrigeration. Unless, of course, you want to grow some fuzzy white threads of mold on the surface.
Most recipe developers and blog authors (like Live Well Bake Often and Simply Recipes) out there also agree that refrigeration is the way to go for any leftovers that you have.
Can you freeze brioche bread and butter pudding?
brioche bread and butter pudding that is made with sweet brioche bread and marmalade. The assembled pudding can be frozen for up to 3 months as long as you use a dish that is suitable for both the freezer and the oven.
Wrap the dish tightly in a double layer of clingfilm and a layer of foil before freezing. However we would not recommend cooking the pudding from frozen as there is a risk that the outer edges become dry while the centre is still uncooked. For the best, soft-set texture for the cooked pudding we would suggest thawing the pudding for 24 hours in the fridge. Remove the dish from the fridge about 30 minutes before cooking so that the pudding it loses its fridge chill and then bake following the instructions in the recipe.
Leftovers of the pudding can be stored in the fridge for up to 3 days or can be frozen in airtight containers for up to 1 month. If frozen then defrost overnight in the fridge before eating. The pudding will always have a more solid and slightly drier texture when reheated but individual portions can be reheated, until hot all of the way through, either in a low oven (around 150C/300F) for about 20 minutes or in a microwave following the manufacturer’s instructions.
Is It Safe to Reheat Bread and Butter Pudding?
Yes, reheating bread and butter pudding is perfectly safe. But because bread and butter pudding contains dairy, you need to be mindful of how you store it.
When you realise that you’re going to have leftovers, wrap your bread and butter pudding well and get it in the fridge or freezer as quickly as you can. The longer you leave your bread and butter pudding sitting out at room temperature, the more likely it is to spoil.
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