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How To Make Brioche Bread And Butter Pudding

How To Make Brioche Bread And Butter Pudding

It's the time of year when we need some winter warming puds! In this episode of Keep Calm And Bake, chef Sim Smith shows you how to make brioche bread and butter pudding.


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200° c  -  390° f


  • A loaf of sliced brioche (approximately 18 slices)
  • Mixed fruit and peel (about three handfuls)
  • 3 tbsp soft brown sugar
  • Ground cinnamon
  • 3 medium eggs
  • 200 ml double cream
  • 200 ml whole milk

Step 1: Place The Bread

Turn on oven to 200°C. Place sliced brioche rolls into a gratin oven proof dish and top with raisins.

Step 2: Make The Custard

Beat the whole eggs and the egg yolks together in a bowl. Heat the milk and the double cream with the cinnamon in a small pan, over a moderate heat. When almost boiling pour over the beaten eggs and stir well (be careful not to scramble the eggs!). Return to the heat and add the cornflour, continue to heat for 3 mins till thickened.

Step 3: Bake

Pour the custard over the brioche and transfer dish to oven for 8 mins or till cooked. Dust with icing sugar and serve!