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Brioche and Butter Pudding


Lighten up your St. Patrick’s Day with Brioche Bread and Butter Pudding. Perfect for a cold and wet day. Pudding is what I really want as the weather cools down. This pudding is comforting food.

Bread and Butter Pudding was a wintertime favorite as a kid, and it’s a great way to use up the last of the loaf. We digest wholemeal bread from the breadmaker these days, which doesn’t create a decent pudding, so I’d have to buy a loaf specifically for the pudding. However, I do have some frozen brioche buns from the summer. They’ve been there for far too long to eat breakfast.


Brioche and Butter Pudding


Essential Ingredients:

  • Frozen Brioche: Bread does not keep well in the freezer. They’re actually edible, but the texture has vanished, so heating them in custard is an ideal method to use them up. I used chocolate brioche buns that I found in my fridge. You could also use a brioche loaf slice, which must be sliced into quarters or halves depending on the size.
  • Dried Fruit and Marmalade: Using dried fruit and marmalade eliminates the need for additional sugar. Any jam or dried fruit will do. It will taste different each time, but it will be satisfying and comforting, which is the goal. Since this is a leftover dish, make do with what you have.
  • Milk and Cream: This is a rich and creamy pudding. Full-fat milk always yields a better pudding, and a little cream in the custard yields a richer mixture. But make the best of what you’ve got. If you prefer semi-skimmed milk for your everyday pudding, go ahead and use it.


The Secrets To Success

  • The buns should be sliced. It makes a big difference in the overall appearance to cut the brioche buns into slices and arrange them in the dish. I tried a faster method by slicing the buns through the middle. Of course, it tastes the same and is suitable for a family meal (always better to take a shortcut than to buy a pudding). Take an extra 4-5 minutes if you’re looking for something more special.


If you are looking for more that will spice up your St. Patrick’s Day, why not try;


These are easy to make with few ingredients, try and make this with your family, friend, and kids.


Try Our Brioche and Butter Pudding:

Brioche and Butter Pudding

Brioche Bread and Butter Pudding

Brioche Bread and Butter Pudding is a comfort cuisine for a cold day. Crisp on the outside, creamy in the middle, and become a family favorite. This is bread is lighter and kid-friendly too.
Prep Time 25 minutes
Cook Time 30 minutes
Total Time 55 minutes
Course Dessert
Cuisine British
Calories 996 kcal


  • Baking Dish


  • 6-7 buns brioche plain or chocolate, slightly tale
  • 15-16 g butter
  • 2 tsp marmalade
  • 60-62 g currants or other dried fruit
  • 5 small eggs
  • 11 oz milk full cream
  • 3 oz cream


  • Preheat the oven to 375°F.
  • Melt the butter and butter the dish.

For Pudding:

  • Cut a circle, if using bans. Then organize half of the brioche in the dish.
  • Pour with marmalade and melted butter the brioche and drizzle with dried fruits.
  • Combine the cream pureed and milk into the beaten eggs. Mix well.
  • Drizzle some liquid over the brioche layer. Then, prepare the brioche slices with dried fruits on top.
  • Spread the milk mixture and egg over the brioche. Bake for 35-40 minutes till completely set.


Calories: 996kcalCarbohydrates: 78gProtein: 40gFat: 61gSaturated Fat: 32gPolyunsaturated Fat: 5gMonounsaturated Fat: 17gTrans Fat: 1gCholesterol: 852mgSodium: 485mgPotassium: 1308mgFiber: 3gSugar: 63gVitamin A: 2901IUVitamin C: 5mgCalcium: 622mgIron: 5mg
Keyword bread and butter, brioche bread, pudding
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