Brioche Bread and Butter Pudding – Buttery, Custardy & Comforting!
This classic British-style pudding is made with slices of soft brioche, soaked in a rich vanilla custard, then baked until golden and slightly crisp on top. Perfect with a scoop of vanilla ice cream or a drizzle of cream.
- Prep Time: 5 min
- Cook Time: 20 min
- Total Time: 25 minutes
- Yield: 4 1x
Ingredients
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6–8 slices of brioche, slightly stale or lightly toasted
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3 tablespoons butter, softened (plus extra for greasing)
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4 large eggs
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2 cups whole milk
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1 cup heavy cream
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½ cup granulated sugar
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1 teaspoon vanilla extract (or seeds from 1 vanilla bean)
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Optional: ¼ teaspoon ground nutmeg or cinnamon
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Optional: ¼ cup raisins, chocolate chips, or orange zest
Instructions
1. Prep the bread:
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Lightly butter each slice of brioche on one side.
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Cut into triangles or quarters.
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Grease a baking dish (roughly 9×9″ or similar) and layer the brioche, buttered side up, slightly overlapping.
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Sprinkle in raisins or chocolate chips between layers if using.
2. Make the custard:
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In a bowl, whisk together eggs, milk, cream, sugar, vanilla, and any spices.
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Pour slowly and evenly over the brioche slices, pressing gently so the bread soaks it up.
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Let sit for 15–20 minutes to absorb the custard.
3. Bake:
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Preheat oven to 350°F (175°C).
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Place the dish in a larger roasting pan and pour boiling water halfway up the sides (water bath helps prevent cracking and keeps it custardy).
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Bake for 35–40 minutes, or until the custard is just set and the top is golden and puffed.
4. Serve:
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Dust with powdered sugar and serve warm.
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Best with cream, custard, or vanilla ice cream!
Notes
✔️ Add a spoonful of marmalade, jam, or Nutella between bread layers.
✔️ Try croissants or panettone instead of brioche for a twist.
✔️ A splash of bourbon, rum, or orange liqueur in the custard adds amazing flavor.