Sunday, 6 January 2013

Brioche Bread and Butter Pudding

I adore Bread and Butter Pudding, it's such a comforting dish, especially when the weather is cold.  It's a dish that's simple to make, with many possible variations.  Delia Smith's chocolate version is a particular favourite of mine.  When we were staying at my parents' over Christmas my mum had come up with yet another version that is equally delicious, and even simpler than the original - using Brioche rolls.  Because Brioche is so buttery you don't need to faff about buttering the bread, so it's very quick and easy to throw together. 

The Brioche rolls I buy come from Lidl.  Each 350g pack contains 10 rolls which will make a large pudding suitable for 6-8 people.  If I'm just making it for the 2 of us I'll just use 5 rolls and we get extra-large portions!  I'll give the recipe using 10 rolls, but of course it's easily halved:


Brioche Bread and Butter Pudding

350g pack of Brioche rolls
4 eggs
50g caster sugar
700ml milk
100ml double cream
1 tsp vanilla extract (or simply use vanilla sugar instead of caster)
100g raisins or sultanas, or choose another fruit - I like to use fresh blueberries
Optional - sprinkling of cinnamon or nutmeg

Cut or tear the rolls into 4 and arrange in a large ovenproof dish.  Scatter the fruit over the top.


In a separate bowl whisk the eggs, then stir in the milk, cream, sugar and vanilla.  Pour this mixture over the brioche and leave to soak in for at least an hour.


Bake the pudding at 180 degrees C (350 degrees F) for 40-45 minutes until the top is beginning to turn golden brown and the egg-custard is softly set.  The rolls puff up quite dramatically while cooking but sink a little when cooling. 

You can serve this straight from the oven, but I prefer it warm so like to leave it half an hour or so before eating.  Serve with cream.


19 comments:

Sarah said...

Wow that looks great! I love the cute little brioche rolls. And a great idea to use fresh blueberries instead of the normal raisins/sultanas - I think I've had enough dried fruit over Christmas, hehe!

xox Sarah

snowy said...

That looks really good. Love the idea of using blueberries. One to try. x

Ruthdigs said...

Oh that sounds sooo scrummy. I'm trying to lose weight though - this does NOT look like a healthy option!!! Although the fruit is.... :-)

Anonymous said...

Grear recipe, the girlfriend loved it!

Anonymous said...

Sounds lovely and just the right sort of pudding for a cold February day. Thanks for the recipe, we are going to try it today! D & D x

Anonymous said...

Can I make it without any fruit?
My mum used to make it this way.

Настя Кривошеева said...

Хммм.. очень интересный рецепт. Надо будет как-нибудь угостить своих домочадцев) Спасибо))

Anonymous said...

Fantastic, I replaced the fruit for chocolate drops and it was fabulous.

Norm said...

I love the idea of using chocolate instead of the fruit... removes the 'healthy' element of the dish, but never mind, sounds delicious!

It could of course be made with any - or no - fruit.

Pleased it's been a popular dish, blog-wise.

Racs said...

Before I make it 2morro for "the families Sunday pudding" do you really think it needs the sugar!! Due to the rolls being sweet themselves??
Thanks Rachel

Norm said...

Hi Racs, there's not a huge amount of sugar so I doubt that it would make a lot of difference if you left it out. You could always have a bowl of crunchy Demerara sugar alongside to serve, just in case anyone feels that it needs some extra sweetness? Hope you enjoy it.

Anonymous said...

this recipe looks and sounds good . i am going to make it with choc grated and some sultanas. with company for sunday lunch hope to impress.

Victoria Ahmed said...

I used raspberries and cut down the recipe a bit as it was for less people. Sadly tho the custard split so was yummy but not best texture.

Compliance Hong Kong said...

This looks delicious, I will try it out. Thanks for the recipe.

Anonymous said...

This is heavenly!! I soaked my fruit in amaretto for a while..for just a hint of boozy goodness...me and my son have polished off half already..I shall make this again and again..one for the recipe collection x

Penny said...

Just to say I use this recipe all the time, it's delicious!
Penny

Anonymous said...

I love this recipe and it never fails. I'm trying it today ( Easter Day) with hot cross buns. Hope it's as yummy as the brioche. Thanks for sharing it 😀

Anonymous said...

I tried this recipe yesterday, and i was not impressed. I followed the recipe perfectly, but mine came out soggy and overally sweet? The soggyness was extremly off-putting. I also had curdled egg bits, even though i whisked for 4 mnutes... Not happy, sorry...

Norm said...

Lovely to hear that so many people have enjoyed this recipe, and some great ideas for varying the additions too! I most recently made it with fresh raspberries which I thought was really successful.

For those of you whose custard split, I think this is because your oven heat was a little too high. All ovens vary slightly, so try cooking it on a lower heat, or maybe in a bain marie to solve this issue. Check your oven temp with an oven thermometer.

And of course, many things about this pudding (as with any dish) might just be a matter of taste - perfect sweetness for one person might be 'overly sweet' for another; 'soggy' for you might be 'deliciously squidgy' for me. So I will ignore the slightly stroppy 'Not happy, sorry' comment from the grumpy Anonymous above, and continue to enjoy this wonderful pudding.