White Chocolate Bread and Butter Pudding

For us, 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 white chocolate instead of sugar!

5 from 1 vote

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Prep Time 15

Cook Time 30

Total Time 40

Course Dessert

Cuisine British

Servings large portions

Calories 644 kcal

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 teaspoon 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 tablespoon 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

Storage & Reheating:

Cool any leftover Brioche & Butter Pudding to room temperature. Place it in an airtight container and store it in the fridge for up to 2 days.

To reheat, your best option is to microwave the White Chocolate Brioche Bread Pudding in short bursts until warmed through. Serve with plenty of cream or a scoop of vanilla ice cream!

Nutrition

Calories: 644kcalCarbohydrates: 60gProtein: 17gFat: 38gSaturated Fat: 22gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 261mgSodium: 485mgPotassium: 251mgFiber: 1gSugar: 20gVitamin A: 1235IUVitamin C: 1mgCalcium: 241mgIron: 1mg

Keyword Bread & Butter Pudding Recipe, Bread & Butter Pudding with Orange Peel, Brioche Pudding, Chocolate Brioche Bread and Butter Pudding, Classic British Dessert Recipes, White Chocolate Bread & Butter Pudding

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