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Brioche Bread and Butter Pudding Recipe | Christmas | Carr's Flour

Christmas Brioche Bread & Butter Pudding

Left over Brioche? Or make from scratch this comforting dessert. Serve warm with cream or custard.
1 Makes
40MINS Bake
MED Level

Brioche Bread and Butter Pudding Recipe | Christmas | Carr's Flour

1½ tsp Fast Action Dried Yeast
400g Carr’s Strong White Flour
4 tbsp Caster Sugar
1½ tsp Salt
70g Butter, cubed
120ml warm Milk
3 Eggs, beaten
90ml Milk
1 tbsp Dark Rum
50g additional Butter
120g Mixed Fruit, Sultanas, Raisins, Currants,
Sour Cherries, your choice


Butter, to spread on sliced Brioche
4 Eggs
300ml Double Cream
400ml Milk
2 tsp Vanilla Extract
4 tbsp Caster Sugar

1. To make the dough in a breadmaker follow the manufacturer’s guidelines.

2. Or, simply mix all the ingredients together well in a large bowl, tip out onto a floured surface and knead for 10 minutes to create a smooth textured dough.

3. When mixed to a dough, shape and place in a greased loaf tin and allow to prove in a warm place for 40 minutes.

4. Cook in a preheated oven at 180°C (Fan 160°C, Gas Mark 4) for 40 minutes.



1. This pudding can be made using leftover brioche, so why not make two and use the leftovers for this delicious recipe.

2. Preheat the oven to 160°C (Fan 140°C, Gas Mark 3).

3. Grease a shallow baking dish with the butter.

4. Cut the brioche into slices and half them, butter and arrange in the dish, buttered side up.

5. In a bowl whisk the rest of the ingredients together and pour over the brioche.

6. Put the dish in a roasting tin and fill with hot water until halfway up the dish, this will create a nice steamy atmosphere in the oven. Bake for 40 minutes or until the pudding is just set. The pudding should have a nice toasty crust on top with a wobble in the middle.

Serve with cream or custard. This pudding tastes even better the next day, so totally stress free.

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