Brioche Bread and Butter Pudding with Vanilla Custard
Why this recipe works
- Soft custard centre: Brioche absorbs the vanilla custard without becoming heavy, giving the pudding a tender, softly set middle.
- Golden top, soft base: Overlapping thick slices creates crisp, browned edges above the custard-soaked bread underneath.
- Gentle sweetness: Sultanas add small bursts of fruitiness, while cinnamon keeps the custard warm and balanced rather than overly sweet.
Get the most out of this recipe
Timing notes
- Let the bread soak properly: The standing time before baking helps the brioche absorb the custard evenly, reducing dry patches in the finished pudding.
- Serve after a short rest: Resting for a few minutes after baking lets the custard settle so portions hold together more cleanly.
Texture tips
- Look for a slight wobble: The centre should be just set with a gentle wobble; baking until completely firm can make the custard dense.
- Keep some brioche exposed: A few raised pieces of bread on top help create the golden, lightly crisp surface that defines the pudding.
Ingredient notes
- Use thick-sliced brioche: Thicker slices hold their shape better during soaking and give a softer, more luxurious texture after baking.
- Cinnamon or nutmeg both work: Cinnamon gives a gentle warmth, while nutmeg brings a more traditional British custard-pudding flavour.
Make-ahead tips
- Reheat gently: Warm leftovers in a 170°C (340°F) oven until piping hot, or reheat individual portions in short microwave bursts.
- Best texture on the day: The pudding is at its best freshly baked, when the top is still golden and the custard remains soft.
Equipment you'll need
Ingredients
Instructions
- Heat the oven to 170°C (340°F). Lightly butter a baking dish, then butter the brioche on one side and cut or tear it into large pieces.
- Arrange the brioche in the dish, overlapping slightly, and scatter over the sultanas. Set aside while you make the custard so the bread starts to dry slightly on the surface.
- Warm the whole milk and double cream in a saucepan over a low heat until steaming but not boiling. Remove from the heat.
- In a mixing bowl, whisk the eggs with the caster sugar, vanilla extract and ground cinnamon until the sugar looks mostly dissolved. Slowly whisk in the warm milk mixture.
- Pour the custard over the brioche, pressing the bread down gently so it soaks evenly. Leave to stand for 20 minutes, pressing once or twice, until the custard has been mostly absorbed.
- Bake for 30 to 35 minutes until the top is golden and the centre is just set with a slight wobble. Rest for 5 minutes before serving so it firms up slightly.
Recipe notes
Tips
- For the best texture, use thick slices of brioche so the centre stays soft while the top turns golden.
- If the top is colouring too quickly, move the dish to a lower shelf for the final 10 minutes.
- Food safety: this pudding contains egg custard, so serve it hot and avoid underbaking if serving to pregnant people, young children, older adults, or anyone immunocompromised.
Substitutions
- Replace Vanilla extract with vanilla bean paste for a more pronounced vanilla flavour.
- Replace Sultana with golden raisin for a similar sweetness and a slightly fruitier note.
- Replace Ground cinnamon with ground nutmeg for a warmer, more traditional spice profile.
Storage
- Refrigerate up to 2 days
- Cool completely, cover, and refrigerate. Reheat in a 170°C (340°F) oven for 12 to 15 minutes until piping hot, or microwave individual portions in short bursts until hot throughout.
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Recipe overview
- Servings: 4 servings
- Total time: 1h 20min (20min active)
- Difficulty: Easy
- Cuisine: British
-
Allergens:
Eggs Gluten Milk Wheat
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