Luxurious Brioche and White Chocolate Bread and Butter Pudding

By
Elaine Lemm
Elaine Lemm
Elaine Lemm
Elaine Lemm is a renowned British food writer, classically trained chef, teacher, and author with over 25 years of experience writing about British food and cooking.
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Updated on 05/6/22
Brioche Bread and Butter Pudding

The Spruce Eats / Elaine Lemm
Prep: 30 mins
Cook: 45 mins
Total: 75 mins
Servings: 6 servings
Yield: 1 bread pudding
Nutrition Facts (per serving)
650 Calories
33g Fat
72g Carbs
17g Protein
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Nutrition Facts
Servings: 6
Amount per serving
Calories 650
% Daily Value*
Total Fat 33g 42%
Saturated Fat 19g 94%
Cholesterol 279mg 93%
Sodium 571mg 25%
Total Carbohydrate 72g 26%
Dietary Fiber 2g 9%
Total Sugars 27g
Protein 17g
Vitamin C 0mg 2%
Calcium 158mg 12%
Iron 4mg 22%
Potassium 366mg 8%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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.

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

  • 1 tablespoon unsalted butter

  • 10 slices buttery brioche bread, each cut into 4 triangles

  • 2 ounces (55 grams) golden raisins, sultanas

  • 12 ounces (350 milliliters) milk

  • 2 ounces (50 milliliters) heavy cream, or double cream

  • 2 ounces (55 grams ) white chocolate, chopped into small pieces

  • 3 large eggs, free range

  • 2 tablespoons sugar

  • 1 teaspoon vanilla extract, or 2-inch piece vanilla bean pod

  • 1 splash brandy, or cognac, optional

Steps to Make It

  1. Gather the ingredients.

  2. Preheat the oven 355 F/180 C/Gas 4.

  3. Lightly grease a 2-pint/1-liter pie dish with butter.

  4. Layer overlapping triangles of brioche into the dish and sprinkle with the raisins.

  5. Pour the milk and cream into a pot and heat gently on the stove. Bring the liquid to a gentle simmer and take care not to boil the liquid. Add the chocolate and stir until melted.

  6. Beat the eggs, sugar, and vanilla in a large baking bowl. Keep whisking until the mixture is light, airy, and lighter in color.

  7. While whisking, slowly add the warmed milk, cream, and chocolate mixture to the sugar and eggs. Continue whisking until all the milk is added and the sauce is combined. 

  8. Slowly pour the sauce over the brioche. Don't rush this step or the sauce will not have time to be absorbed by the bread. Once you have finished pouring, gently press the surface of the brioche to push it down into the sauce. Let the pudding stand for about 20 minutes. 

  9. Add the liquor, if using. Bake the pudding in the hot oven for 40 to 45 minutes. The pudding is ready when it is well risen and the bread is a dark golden brown. Serve hot. Enjoy!

Tip

If using a vanilla bean instead of the extract, split the pod open and scrape out the seeds. Add the seeds to the milk and cream before heating. Infuse the split pod in the milk and cream for 5 minutes before straining the milk over the beaten eggs.

How to Store Brioche and White Chocolate Bread and Butter Pudding

Bread pudding will keep for up to 3 days or so in the refrigerator, covered. You can also freeze the pudding for up to one month, as long as it's in an airtight container. In either situation, bring to room temperature (thaw frozen bread pudding in the refrigerator) before reheating gently, as you don't want the bread to dry out too much.

Variations

  • You can use regular raisins if you can't find golden ones, or substitute dried cranberries, cherries, or blueberries for a slightly different taste.
  • Brandy and cognac are good choices for adding a depth of flavor, but rum, whiskey, or bourbon are often used in bread pudding, too. Experiment and see what you prefer.

Why is my bread and butter pudding soggy?

Bread pudding gets soggy if the bread is too soft before baking; it's typically made with stale bread. That being said, you can make this recipe as is, but if you have stale brioche, by all means use it. You can also always lightly toast the brioche slices to help dry them out—it will give you edges that are a little more crispy.