What is bread and butter pudding?

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.

What is the difference between bread and butter pudding and bread pudding?

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.

What do I serve with this bread and butter brioche pudding?

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.

Is this bread and butter brioche pudding suitable for vegetarians or vegans?

This is vegetarian but not vegan. I wouldn't recommend trying to make it vegan as the eggs are crucial in this recipe.

Salted Caramel Bread and Butter Brioche Pudding with Nutella

Name: Salted Caramel Bread and Butter Brioche Pudding with Nutella
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: Global
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; 50g good-quality dark chocolate, roughly chopped; 1 handful of raspberries; mint sprigs; vanilla ice cream

Salted Caramel Bread and Butter Brioche Pudding with Nutella

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

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.

Author: Margie Nomura
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Yield: Serves 6
Category: Pudding
Method: Oven
Cuisine: Global
Diet: Vegetarian

Ingredients

Scale

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

Cook Mode Prevent your screen from going dark

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 tbsp 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.

Find it online: https://desertislanddishes.co/bread-butter-brioche-pudding/