This Orange & White Chocolate Bread and Butter Pudding is a great way to use up some leftover brioche. Simple to make, not overly sweet, this version of a true British classic, uses brioche instead of white bread and orange peel instead of sultanas.
Back in the day, I used to think of Bread & Butter Pudding as a slightly sweet omelette with bread bits. I didn’t like it at all! It was stodgy, not sweet enough to be called a dessert and well… boring! I have since completely changed my mind when I realised that the traditional recipe is just a plain canvas and there are many different things that can be added to this British Classic.
So I started adding. Last night we made one of our after-Christmas specials. We normally have some cut mixed peel leftover after making a stollen for Christmas. And we make our Sourdough Brioche over any festive periods, so this Orange & White Chocolate Bread and Butter Pudding is definitely the one we turn to when we’re feeling post-Christmas blues…
How do we make our Brioche Pudding?
Whether you’re using brioche or white bread in your pudding, butter one side of each slice before arranging in a baking dish. I personally love using salted butter in desserts. I feel salt draws out more flavour in all the other ingredients. But if you have unsalted I’d recommend adding a pinch of salt.
Arrange a bottom layer of your brioche in a baking dish, buttered side up. You can use a larger dish or individual ones. We were going for presentation, so used 2 individual 300ml ramekins to make two very generous portions of this Orange & White Chocolate Bread and Butter Pudding. Sprinkle some cinnamon on your brioche, then add some cut orange (or mixed) peel and white chocolate chips. Repeat with another layer of brioche, cinnamon, peel and chocolate until you run out. I cut my brioche slices into shapes that are best suited to cover the oven dish I’m making it in. After it soaks in custard and bakes, nobody will be able to tell if your bread was cut into perfect triangles anyway… I arrange any leftover off-cuts on top to build height and get a bit of crunch from unsoaked crispy bread.
When arranged, move on to make the custard. Heat milk and double cream in a saucepan with a tablespoon of sugar. If you’re using simple white bread or like things sweeter, you may want to add a bit more extra sugar. Orange peel is less sweet than more traditional raisins or sultanas, but we’ve added white chocolate to sweeten things up. Take off the heat just before it starts boiling (180 C).
Whilst the milk is heating up, whisk your egg in a bowl or a large measuring jug. The latter makes it easier to pour the custard over your brioche later. Pour the milk and cream mixture whisking vigorously to make sure your egg doesn’t scramble in the hot milk.
Now pour the mixture onto your layered brioche. Sprinkle some more cinnamon and sugar on top to get some lovely caramelisation when baked. Leave to soak for 30 minutes.
These Orange & White Chocolate Bread and Butter Puddings will have to be baked at 160 C Fan for around 30 minutes. If you are making more than two portions in a large dish, you may need to increase baking time though. You will know it’s cooked when the custard is set and your pudding is golden brown.
How do we Serve it?
Best served straight out of the oven, but can be reheated in a microwave the next day! If you’re making individual portions, you can simply serve the pudding in ramekins. Or run the knife around the edge of the ramekin and wiggle it out. There’s plenty of perfect accompaniments for bread and butter pudding. You can serve it with pouring cream (our personal favourite), vanilla ice cream, custard or simply a dollop of creme fraiche!
Hope you enjoyed this recipe. Some other sweet bakes that we’d love you to try:
- Triple Ginger Sticky Toffee Pudding
- Fresh Pineapple Upside-Down Cake
- Caneles de Bordeaux
- Sourdough Stollen
Orange & White Chocolate Bread and Butter Pudding
- 4 thick brioche slices
- 20 g butter room temperature
- 180 ml milk
- 40 ml double cream plus more to serve
- 1tbsp caster sugar
- 1 large egg
- 35 g cut mixed peel
- 50 g white chocolate chips
- 1 tsp cinnamon
- Butter each brioche slice and cut into triangles, or shapes that fit the dish you're making your Bread and Butter pudding in. (We used two 2 x 300ml ramekins).
- Arrange a layer of brioche, buttered side up, and sprinkle with some cinnamon. Add a layer of mixed peel and white chocolate chips. Then repeat with the next layer of brioche, cinnamon, peel and white chocolate. Depending on the size of your dish, you'll end up with different number of layers. Finish by arranging any brioche cut-offs on top.
- Set your layered brioche aside. Heath, milk, cream and a tbsp of caster sugar in a small pan on low heat and just before it boils, remove from heat.
- In the meantime, whisk an egg in a medium bowl until light and fluffy. Pour your milk and cream mixture into the egg whisking continuously to make sure your egg doesn't scramble.
- Pour it all over the layered brioche, sprinkle the top with a pinch of sugar and some cinnamon. Now, leave to soak at room temperature for 30 minutes.
- When ready to bake, pre-heat the oven to 160°C Fan. Bake in the centre of the oven for approx. 30 minutes. Your custard should be set and the top of your Bread and butter pudding golden.
- Serve with custard, pouring cream or vanilla ice cream.