Bread and butter pudding is the epitome of comfort food. It's so incredibly delicious and this version using Nutella stuffed brioche and a decadent salted caramel sauce is going to change your life. Yes you heard that right, Salted Caramel Bread and Butter Brioche Pudding with Nutella. A very delicious twist on the British classic.
Imagine soft and buttery brioche rolls, filled with rich and chocolatey nutella, soaked in a glorious custard, then sprinkled with dark chocolate chunks that start to melt round the edges to give puddles of molten chocolate.
Bread and Butter pudding works with all sorts of ‘bread’ - from hot cross buns to rolls, to croissants, sliced white bread, hot dog rolls (pretty much anything goes!) but I particularly love it with brioche. I remember watching Nigella make her Caramel Croissant Pudding many years ago and was instantly gripped by the idea and this is my version. I also love this for an indulgent brunch but if you want something savoury, my Ham & Cheese Croissant Bake is a delicious choice.
Jump to:
- Why you will love this recipe:
- Ingredients:
- Substitutions and Variations:
- Here's how to make Salted Caramel Bread and Butter Brioche Pudding:
- Cooking Tips:
- Frequently Asked Questions
- More FAQs: serving
- Storage & Make Ahead Instructions
- Other recipes you might enjoy:
- Made this recipe and loved it?
- Salted Caramel Bread and Butter Brioche Pudding with Nutella
Why you will love this recipe:
- This Bread and Butter Pudding is the perfect crowd-pleasing dessert when you are entertaining friends and family as it is so quick and simple to make.
- Although it looks like you have made a huge effort, it requires less than 20 minutes to put together.
- It is super versatile so you can ring the changes with the filling and toppings to suit your own (or your guests’) tastes (see FAQs for suggestions).
Ingredients:
Full recipe can be found in the printable recipe card at the bottom of the post, just scroll down!
Brioche rolls - soft, sweet and buttery, I love a brioche roll. You could also use sliced brioche instead.
Nutella - there is something about nutella that is truly irresistible to me. Paired it with brioche takes it to whole new heights of deliciousness. You could use a higher quality Gianduja spread which will be absolutely divine.
Caster sugar - I like to use caster sugar, but you could use granulated sugar if that is what you have. Alternatively, for an even deeper caramel flavour, swap for soft light brown sugar.
Double cream - helps create a luxuriously creamy custard (also known as heavy cream).
Milk - I recommend using full-fat milk.
Eggs - a key ingredient in the custard. Use free-range eggs if you can. I always choose large ones stamped with the British Lion.
Dark chocolate - the slightly gooey chocolate chunks add an extra layer of indulgence to finish off this pud. Opt for a good quality version with at least 70% cocoa to balance out the sweetness of the brioche and nutella.
Raspberries - adding a handful of plump and juicy raspberries adds a delicious fruity flavour that cuts through the rich chocolate and sweet brioche.
Substitutions and Variations:
Other fillings: try with dark chocolate chunks in the sandwiches or jam before soaking in the custard. You could use any chocolate and hazelnut spread you wish in this recipe. A luxury Gianduja spread, another chocolate and nut spread (like chocolate and almond), lotus biscoff spread or even my pistachio cream.
Other breads: At Christmas, you can swap the bread for panettone pudding, whilst at Easter I love using leftover hot cross buns to make hot cross bun bread and butter pudding. Alternatively, halved leftover croissants would be absolutely delicious too and still keep the indulgent factor. However, if you can’t get hold of either of these, you can use a good-quality soft white bread, but it won’t be quite the same.
Here's how to make Salted Caramel Bread and Butter Brioche Pudding:
Here's a step by step guide for what you need to do, but you can find the full recipe at the bottom of the page for detailed instructions.
ONE: In a medium saucepan, add the water and bring to a simmer. Add the sugar and let it bubble away gently, without stirring, for about 3-5 minutes - or until it turns a lovely caramel colour.
TWO: Reduce the heat and carefully pour in the cream, whisking all the time - it will splutter but keep whisking. Pour in the milk, remove from the heat and leave to cool slightly (you don’t want it to be too hot or it will scramble the eggs when you add them).
THREE: Once cooled slightly, pour the caramel into the beaten eggs and whisk to combine.
FOUR: Pour over the brioche-nutella sandwiches and leave it to settle for 10 minutes.
FIVE: Cover with parchment paper and in that 10 minutes, press down the brioche down every now and then to ensure they are covered in the caramel custard as much as possible.
SIX: Bake for 25-30 minutes at 160°C- or until golden and the custard has set. Remove from the oven and sprinkle with the chopped chocolate straight away (you need to be quick so the heat from the pudding melts the chocolate). Leave to sit for 5 minutes.
Cooking Tips:
Making Caramel: It’s really important to not stir the water and sugar whilst it’s melting down to form the caramel. If you stir, this will risk crystalisation which will make the caramel chunky and gritty. You can stir once the milk is added. And make sure you cool the caramel before adding the eggs so you don’t scramble them!
Checking it's cooked: To check if it's done, firstly give the dish a little shake. If it's very wobbly and liquid in the middle then it'll need longer. I also will insert a knife or skewer right into the centre of the dish. If the mixture is still very runny, pop back in the oven for 5 minute increments, checking each time, until done.
Sinking when out of the oven: the bread and butter brioche pudding will rise during baking. It'll be all puffed up, rather like a soufflé, but then once out of the oven and rested, it will sink back down. This is normal.
Serving: I like to leave it to stand for 5 minutes before serving. This allows the custard to settle and the pudding to firm up so you can get clean scoops.
Frequently Asked Questions
Bread and butter pudding is a traditional British pudding that is ideal for using up leftover bread. There are countless versions, but the basic principle involves arranging slices of buttered bread triangles in a dish, sprinkling with dried fruit, pouring over a rich egg custard (often infused with vanilla and spices), then baking until just set.
That is such a good question and something that confuses many people as the names are often, incorrectly, used interchangeably. Both are classic British pudding, but they have very different textures. Bread pudding is made by mashing stale bread with milk, spices and dried fruit to create a dense and stodgy pudding which is often sliced into small squares and sprinkled with sugar. By contrast, bread and butter pudding is made as described above and has a much softer and creamier texture than bread pudding.
More FAQs: serving
I recommend serving with a scoop of good quality vanilla ice cream - or any flavour of your choice. Stracciatella, raspberry or chocolate would also be delicious.
This is vegetarian but not vegan. I wouldn't recommend trying to make it vegan as the eggs are crucial in this recipe.
Storage & Make Ahead Instructions
To store: Any leftovers can be covered and kept in the fridge for up to 3 days. I tend to cover the dish well with clingfilm or transfer to an airtight tupperware if only a little remains.
To reheat: You can eat this pudding cold but if you prefer it hot, you can either heat a portion at a time in the microwave for 1-2 minutes until piping hot or place the whole baking dish back in the oven at 160c for 10-15 minutes until hot (it will depend how much you have left). This can make the custard a little overcooked but it's still delicious.
To freeze: The assembled (unbaked) pudding can be frozen for up to 3 months. Assemble it and then wrap tightly in clingfilm and a final layer of foil. When ready to eat, defrost overnight in the fridge. Around 30 minutes before baking it, remove it from the fridge to bring it to room temp. Then bake as usual. Make sure it's piping hot before serving.
Make ahead: This pudding can be assembled a day in advance. Cover and place in fridge until ready to bake. It may take 10 minutes longer in the oven and just be sure the centre is piping hot when done. I usually stick a butter knife into the centre of the dish and then quickly pull it out and rest the knife on the back of my hand. This helps gauge if it's hot inside - just be careful to not burn yourself.
Other recipes you might enjoy:
I am obsessed with my Melt in the Middle Chocolate Pudding, it’s so simple but so good. It's great with ice cream on top like my Baileys Ice Cream. Try this Peach Cobbler with Cake Mix to use up any stone fruits in a simple way. If you love brioche recipes, this French Toast with Pistachio Cream is so delicious. Really luxurious. Or make Pistachio Croissants with Homemade Pistachio Cream. For something more festive, try my Panettone, Orange and Dark Chocolate Bread and Butter Pudding.
Made this recipe and loved it?
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PrintSalted Caramel Bread and Butter Brioche Pudding with Nutella
This Salted Caramel Bread and Butter Brioche Pudding is so easy and SO good. It's really a simple one to whip up as it uses basic ingredients, but put together, it's so good.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: Serves 6
- Category: Pudding
- Method: Oven
- Cuisine: Global
- Diet: Vegetarian
Ingredients
- Butter, for greasing
- 6 brioche rolls, sliced
- 6 tbsp nutella
- 5 large eggs
- 3 tbsp water
- 100g caster sugar
- 250ml double cream
- 250ml full-fat milk
To serve:
- 50g good-quality dark chocolate, roughly chopped
- 1 handful of raspberries
- mint sprigs
- vanilla ice cream
Instructions
- Set out a deep oven-proof dish (approx. 30x20cm) that fits the 6 brioche rolls in 2 neat rows of 3. Lightly grease with butter and set aside.
- Place the brioche rolls onto a board, spread each one with 1 tablespoon nutella, then sandwich together to make 6 brioche sandwiches. Arrange in the prepared dish.
- In a large mixing bowl, whisk together the eggs and milk and set aside.
- In a medium saucepan, add the water and bring to a simmer. Add the sugar and let it bubble away gently, without stirring, for about 3-5 minutes - or until it turns a lovely caramel colour.
- Reduce the heat and carefully pour in the cream, whisking all the time - it will splutter but keep whisking. Remove from the heat and leave to cool slightly (you don’t want it to be too hot or it will scramble the eggs when you add them).It only needs to cool for 10 minutes or so.
- Once cooled slightly, pour the caramel into the beaten eggs and whisk to combine.
- Pour over the brioche-nutella sandwiches and leave it to settle for 10 minutes, pushing the brioche down every now and then to ensure they are covered in the caramel custard as much as possible.
- Cover with parchment paper and in that 10 minutes, press down the brioche down every now and then to ensure they are covered in the caramel custard as much as possible.
- Meanwhile, preheat the oven to 160°C Fan.
- Bake for 25-30 minutes - or until golden and the custard has set. Remove from the oven and sprinkle with the chopped chocolate straight away (you need to be quick so the heat from the pudding melts the chocolate). Leave to sit for 5 minutes.
- Sprinkle with raspberries and decorate with sprigs of fresh mint.
- Serve with scoops of vanilla ice cream, if desired.
Notes
Scroll up for a helpful step by step guide on how to make bread and butter brioche pudding.
To store: Any leftovers can be covered and kept in the fridge for up to 3 days. I tend to cover the dish well with clingfilm or transfer to an airtight tupperware if only a little remains.
To reheat: You can eat this pudding cold but if you prefer it hot, you can either heat a portion at a time in the microwave for 1-2 minutes until piping hot or place the whole baking dish back in the oven at 160c for 10-15 minutes until hot (it will depend how much you have left). This can make the custard a little overcooked but it's still delicious.
To freeze: The assembled (unbaked) pudding can be frozen for up to 3 months. Assemble it and then wrap tightly in clingfilm and a final layer of foil. When ready to eat, defrost overnight in the fridge. Around 30 minutes before baking it, remove it from the fridge to bring it to room temp. Then bake as usual. Make sure it's piping hot before serving.
Make ahead: This pudding can be assembled a day in advance. Cover and place in fridge until ready to bake. It may take 10 minutes longer in the oven and just be sure the centre is piping hot when done. I usually stick a butter knife into the centre of the dish and then quickly pull it out and rest the knife on the back of my hand. This helps gauge if it's hot inside - just be careful to not burn yourself.
Making Caramel: It’s really important to not stir the water and sugar whilst it’s melting down to form the caramel. If you stir, this will risk crystalisation which will make the caramel chunky and gritty. You can stir once the milk is added. And make sure you cool the caramel before adding the eggs so you don’t scramble them!
Checking it's cooked: To check if it's done, firstly give the dish a little shake. If it's very wobbly and liquid in the middle then it'll need longer. I also will insert a knife or skewer right into the centre of the dish. If the mixture is still very runny, pop back in the oven for 5 minute increments, checking each time, until done.
Sinking when out of the oven: the bread and butter brioche pudding will rise during baking. It'll be all puffed up, rather like a soufflé, but then once out of the oven and rested, it will sink back down. This is normal.
Serving: I like to leave it to stand for 5 minutes before serving. This allows the custard to settle and the pudding to firm up so you can get clean scoops.
Alicia S says
This was the first recipe I attempted from this website (the first of many I'm sure), but something went wrong with this one for me 🙁 While the top of the pudding was pretty good, where the custard mixture collected at the bottom, the pudding was soggy and more like scrambled eggs. None of us could decide if we liked it as the flavors were good, but the eggy texture was odd. I'm determined to get this right though and wondered if I shouldn't just use a custard mixture. Any tips would be appreciated! Thank you so much!
Margie Nomura says
Oh no! Sorry to hear this! If the bottom was soggy, it sounds like it possibly wasn't baked for long enough. This could happen as oven temperatures vary so much and perhaps your dosh was slightly smaller than one so the mixture was thicker. If you're worried about the top you can cover with foil to prevent it from browning too much whilst the bottom finishes cooking. It can also happen if the brioche is very fresh - it doesn't soak up as much of the custard mixture as ones that are slightly stale do. Do try again, this is such a lovely pudding! xxxx