Heavenly Brioche Bread and Butter Pudding Recipe for Sweet Comfort

Nestled between comfort and indulgence, this brioche bread and butter pudding promises a delightful culinary adventure.

Soft, pillowy slices of brioche create a luxurious base for a creamy dessert.

Custard-soaked layers melt in your mouth with each heavenly spoonful.

Rich vanilla and subtle sweetness dance across your palate, inviting pure satisfaction.

Custardy textures blend perfectly with golden, crisp edges that crunch delicately.

Memories of childhood warmth and elegant French bakeries collide in this simple yet sophisticated treat.

Prepare to fall in love with every decadent bite.

James Martin Brioche Bread And Butter Pudding FAQs

• Can I use a different type of bread?

Yes, you can substitute croissants with brioche, challah, or day-old white bread for a similar rich texture.

• Is whisky necessary for this recipe?

No, you can replace whisky with vanilla extract or orange juice if you prefer a non-alcoholic version.

• How do I know when the pudding is perfectly baked?

The custard should be set but still slightly wobbly in the center, and the top should be golden brown with a slight crisp.

• Can I make this dessert ahead of time?

You can prepare the pudding up to the point of baking and refrigerate for a few hours, then bake just before serving for the best results.

Why James Martin Brioche Bread And Butter Pudding Is So Rich

• Indulge in Decadent Comfort: A luxurious twist on classic bread pudding that transforms ordinary croissants into a rich, whisky-infused dessert bursting with chocolate and sultanas.
• Quick and Foolproof Preparation: No advanced baking skills needed – simply layer, soak, and bake for a showstopping dessert that looks and tastes like a professional creation.
• Perfect for Special Moments: An impressive dessert that elevates family dinners, dinner parties, or romantic evenings with its sophisticated blend of flavors and elegant presentation.
• Customize with Ease: Swap ingredients, adjust whisky levels, or experiment with different chocolates to make this recipe uniquely yours and suit any taste preference.

Ingredients Needed For James Martin Brioche Bread And Butter Pudding

• Croissants: Buttery, flaky pastries that form the base of this rich dessert.
• Sultanas: Sweet dried grapes that add a burst of fruity flavor and texture.
• Chocolate: Rich, decadent pieces that melt and create pockets of indulgence.

• Cream, Milk: Provide a luxurious, smooth base for the custard.
• Butter: Adds richness and helps prevent sticking while layering.
• Eggs: Create a silky, rich custard that binds the pudding together.
• Whisky: Brings a deep, warming flavor to the sultanas and adds complexity.

• Sugar: Sweetens the entire dessert and helps caramelize the top.
• Vanilla: Adds a classic, aromatic sweetness to the custard.

• Ice Cream: Serves as a cool, creamy accompaniment to the warm pudding.

Steps To Make James Martin Brioche Bread And Butter Pudding

Step 1: Prepare Sultana Soak

Drop sultanas into a bowl of whisky and let them luxuriously absorb the rich, smooth alcohol for about 10 minutes, allowing them to plump up and become wonderfully flavorful.

Step 2: Craft Croissant Base

Slice croissants into thick, delectable pieces and generously spread butter across each slice. Carefully layer these buttery croissant slices in a baking dish, sprinkling chocolate pieces and the whisky-soaked sultanas between each layer.

Step 3: Create Silky Custard

• Heavy cream
• Whole milk
• Vanilla extract

• Egg yolks
• Granulated sugar

Slowly pour the warm cream mixture into the egg mixture, stirring continuously to create a smooth, velvety custard.

Step 4: Combine And Rest

Stir the reserved whisky into the custard, then carefully pour the entire mixture over the layered croissants. Allow the pudding to rest for 10 minutes, letting the croissants absorb the luscious custard.

Step 5: Bake To Perfection

Place the dish in a preheated oven at 140 degrees Celsius. Bake for 45 minutes until the pudding is set but still slightly jiggly in the center.

Step 6: Final Golden Touch

Dust the top with powdered sugar and quickly broil until the surface turns a beautiful golden brown.

Step 7: Serve And Enjoy

Plate the warm pudding immediately, serving alongside a scoop of creamy vanilla ice cream for a decadent dessert experience.

Top Tips For James Martin Brioche Bread And Butter Pudding

• Soak Sultanas Smartly: Let the sultanas marinate in whisky for maximum flavor absorption, enhancing the overall taste of the dessert.
• Layer Creatively: Alternate croissant slices with chocolate and whisky-soaked sultanas for a rich, indulgent texture in every bite.
• Temper Eggs Gently: Slowly pour warm cream mixture into egg and sugar blend to prevent scrambling, ensuring a smooth, silky custard.
• Rest and Absorb: Allow the croissants to soak in the custard for 10 minutes, helping them absorb the flavors and create a luscious pudding texture.
• Bake Carefully: Use a low temperature and cover with foil to prevent burning, achieving a perfectly golden, creamy dessert.

Tasty Twists For James Martin Brioche Bread And Butter Pudding

• Gluten-Free Delight: Replace croissants with gluten-free brioche or challah bread. Use almond milk and ensure all ingredients are certified gluten-free.
• Vegan Version: Swap eggs with silken tofu or aquafaba. Use coconut cream, plant-based milk, and vegan chocolate. Replace butter with coconut oil.
• Tropical Fusion: Substitute sultanas with dried mango or pineapple. Use rum instead of whisky. Add shredded coconut for extra flavor.
• Low-Sugar Option: Use monk fruit sweetener instead of sugar. Choose dark chocolate with minimal sugar content. Serve with sugar-free vanilla ice cream.

Perfect Pairings For James Martin Brioche Bread And Butter Pudding

• Elevate Whisky-Infused Dessert Pairing
• Match this rich bread pudding with a smooth, aged single malt scotch that complements the whisky-soaked sultanas and enhances the dessert's deep, caramelized flavors.
• Creamy Accompaniment Selection
• Serve with a scoop of vanilla bean or caramel ice cream to balance the warm, custardy texture and provide a cool contrast against the golden-baked pudding.
• Wine Harmony Experience
• Select a sweet dessert wine like Sauternes or Pedro Ximénez sherry, which will echo the pudding's luxurious chocolate and whisky notes while adding elegant sweetness.

How To Store James Martin Brioche Bread And Butter Pudding Right

• Store leftovers in an airtight container for up to 3 days. Cover with plastic wrap to prevent drying out and absorbing other food odors.
• Wrap individual portions tightly in plastic wrap, then place in freezer-safe container. Can be frozen for 2-3 weeks without losing quality.
• Warm individual servings for 30-45 seconds on medium power. Add a splash of cream to restore moisture and prevent toughening.
• Preheat oven to 150°C. Cover with foil to prevent burning. Warm for 10-15 minutes until heated through, maintaining the pudding's soft texture.

Brioche Bread And Butter Pudding Recipe

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.7 from 11 reviews

• Total Time: 1 hour
• Yield: 6 1x

Print Recipe

Pin Recipe

Description

Luxurious Brioche Bread and Butter Pudding brings classic French comfort to your dessert table, blending rich custard with pillowy brioche. Creamy layers of sweet indulgence will transport you to a Parisian kitchen, offering a simple yet elegant finale to any memorable meal.

---

Ingredients

Scale 1x2x3x

Main Ingredients:

• 6 croissants, sliced
• 4 eggs
• 5 egg yolks
• 500 milliliters (16.9 fluid ounces) full-fat milk
• 500 milliliters (16.9 fluid ounces) double cream

Flavoring and Sweeteners:

• 1 vanilla pod
• 100 grams (3.5 ounces) caster sugar
• 25 grams (0.9 ounces) sultanas
• 175 grams (6.2 ounces) white chocolate chips
• 75 milliliters (2.5 fluid ounces) whisky

Additional Ingredients:

• 50 grams (1.8 ounces) butter
• 75 milliliters (2.5 fluid ounces) whisky
• Icing sugar (for serving)
• Vanilla ice cream (for serving)

Cook Mode Prevent your screen from going dark

---

Instructions

1. Infuse sultanas in whisky, allowing them to absorb the rich, aromatic liquid for enhanced flavor.
2. Carefully slice croissants and generously spread with butter, creating a luxurious base layer.
3. Arrange buttered croissant slices in a baking dish, interspersing with chocolate pieces and whisky-soaked sultanas.
4. Gently warm cream, milk, and vanilla in a saucepan until just steaming, releasing their fragrant essence.
5. In a separate bowl, whisk eggs and sugar until smooth and pale, creating a silky custard foundation.
6. Gradually stream the warm milk mixture into the egg mixture, whisking continuously to prevent curdling.
7. Incorporate whisky into the custard, blending thoroughly to distribute the spirited undertones.
8. Pour the custard evenly over the layered croissants, ensuring complete coverage and allowing 10 minutes for absorption.
9. Preheat oven to 140°C, creating a gentle cooking environment for the delicate dessert.
10. Bake for 45 minutes until the custard sets and the top develops a subtle golden hue.
11. Remove from oven and dust with powdered sugar for an elegant finish.
12. Optional: Briefly broil to achieve a caramelized, crisp surface.
13. Serve immediately while warm, accompanied by a scoop of cold, creamy vanilla ice cream.

Notes

• Soak sultanas in whisky ahead of time to enhance their flavor and create a richer, more complex taste profile.
• Choose slightly stale croissants for better absorption of custard, preventing soggy texture and ensuring a delightful crispy edge.
• Consider using dark chocolate chunks for intense bursts of flavor that complement the sweet, buttery croissant base.
• Adjust baking temperature and time if using different pastry types to maintain the perfect custardy consistency and prevent overcooking.

• Prep Time: 15 mins
• Cook Time: 45 mins
• Category: Breakfast, Desserts
• Method: Baking
• Cuisine: French

Nutrition

• Serving Size: 6
• Calories: 882
• Sugar: 56 g
• Sodium: 110 mg
• Fat: 61 g
• Saturated Fat: 37 g
• Unsaturated Fat: 22 g
• Trans Fat: 1.2 g
• Carbohydrates: 68 g
• Fiber: 2 g
• Protein: 14 g
• Cholesterol: 370 mg