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.

Brioche is an enriched bread from France. Unlike a plain white bread recipe, brioche contains eggs, butter and more sugar which helps give it its famous soft texture, golden colour and rich, subtly sweet, taste. It is delicious served simply toasted, used for pain perdu (French toast) or in a luxury Bread and Butter Brioche Pudding (like this one!).

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 (a bit like chocolate chip) or fruity raspberry would also be delicious. If you are a real chocoholic, a rich chocolate ice cream would complement the chocolate in the nutella and the slightly gooey chocolate chunks on top.

Is this bread and butter brioche pudding suitable for vegetarians?

Yes! This is a delicious pudding for vegetarian friends and family.

Is this bread and butter brioche pudding suitable for vegans?

Unfortunately not. Although you can get vegan brioche and vegan alternatives to milk and cream, this recipe also uses eggs so it wouldn’t be suitable for vegans.

Bread and Butter Brioche Pudding with Nutella

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This chocolate 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

Units 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

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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 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. 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).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

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!

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