Classic brioche bread and butter pudding

    1 hour 20 min

    The French bread brioche is such a great type of bread to use in a bread and butter pudding. Tried and tested by some very fussy family members, this pudding passes the tests for flavour, texture and appearance.

    584 people made this

    Serves: 8 

    • 180g butter
    • 675g sliced brioche
    • 55g sultanas
    • 450ml double cream
    • 150ml full fat milk
    • 4 eggs, beaten
    • 4 tablespoons golden caster sugar
    • 1/2 teaspoon vanilla extract
    • 1 pinch ground nutmeg

    Prep:20min  ›  Cook:1hr  ›  Ready in:1hr20min 

    1. Preheat the oven to 150 C / Gas 2.
    2. Butter the sliced brioche on both sides. Arrange in a baking dish and sprinkle over the sultanas.
    3. In a saucepan over a medium heat, warm the cream and the milk then remove from the heat and allow to cool to a tepid temperature. Whisk the eggs, sugar, vanilla extract and nutmeg until creamy, then gradually add the cream and milk, whisking constantly. Return to the heat and stir to form a custard then pour over the sliced bread.
    4. Bake in the preheated oven for 50 to 60 minutes until golden brown. Remove from the oven and serve warm.

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    Reviews in English (5)


    I have used the brioche bread and butter pudding before and loved it. Unfortunately now it has three long wooden-looking bars through it obscuring some of the quantities. How can I get rid of them?  -  10 Oct 2014


    I made this recipe tonight ,perfect ,lots of calories but well worth every one 😻😻  -  26 Jul 2015


    I loved this, only had 270g of brioche and only a teeny bit of double cream but used half the custard recipe using nearly all skimmed milk and it was still scrummy.  -  30 Oct 2016