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.
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How We Came Up With The Recipe?
Back in the day, I used to think of Bread and 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 Brioche Bread and Butter Pudding is definitely the one we turn to when we’re feeling post-Christmas blues…
Ingredients and Substitutions
- brioche: buttery brioche, that has gone a little stale is perfect in this white chocolate bread and butter pudding. We used our Sourdough Brioche Loaf, but any shop-bought brioche will work too! Cut it into thick slices.
- butter: we used salted butter, but unsalted butter will work here too.
- milk: whole (full-fat) milk will make the tastiest creamiest results.
- double cream: also known as heavy cream. Make sure to save some for serving.
- caster sugar: can be substituted with white granulated sugar.
- egg: use large eggs (UK) or extra-large (US).
- cut mixed peel: a mixture of orange and lemon peel.
- white chocolate chips: can be substituted with chopped up white chocolate bar. Or you can try it with dark chocolate (dark chocolate and orange peel will go extremely well).
- cinnamon: optional, but we think it adds an extra layer of flavour.
Method
STEP 1: Butter The Brioche
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.
STEP 2: Arrange the Brioche and Add-Ins in Ramekins
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 White Chocolate Brioche 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.
STEP 3: Make the Custard
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.
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.
STEP 4: Soak Brioche in Custard
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.
STEP 5: Bake
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.
Recipe FAQs
This Brioche Bread and Butter Pudding works brilliantly with dried cranberries too! Alternatively, try it with chopped dried apricot or candied orange peel too! For a more traditional option, use raisins or sultanas.
Yes, absolutely! If you are making a large batch though, cook it in the oven for longer. The middle of the bread and butter pudding should be slightly jiggly but set when baked.
What To Serve Brioche Bread and Butter Pudding With?
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 are 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!
Other Delicious Baking Recipes
Hope you enjoyed this recipe. Some other sweet bakes that we’d love you to try:
White Chocolate Bread and Butter Pudding
Equipment
- 2 Large Ramekins (300ml each)
Ingredients
- 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
Instructions
- 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.
Notes
Nutrition
