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Brioche bread and butter pudding

For a grown-up twist on a classic British pudding, this easy-to-make recipe uses soft, fluffy brioche to give this sweet treat an extra creamy texture


  • 6 to 8 brioche bread rolls, sliced into 3 lengthways
  • 4 tbsp medium cut Seville marmalade
  • 75g sultanas
  • 100g dark cooking chocolate, roughly chopped
  • 4 medium free-range eggs
  • 3 tbsp caster sugar
  • 300ml double cream
  • Grated zest of 1 orange
  • Icing sugar, for dusting

Ready in: 40 mins

Serves: 2


  1. Preheat the oven to 170°C/gas 3 (150°C for fan ovens). Butter the sides and base of a two-litre ovenproof dish.
  2. Spread the brioche slices with marmalade then overlap the slices in the dish, scattering each layer with the sultanas and chocolate.
  3. Whisk the eggs and sugar together in a bowl until pale and billowy.
  4. Meanwhile heat the milk, cream and orange zest in a heavy-based pan until just scalding. Cool a little then whisk into the egg mix.
  5. Slowly pour the egg custard over the bread slices, leave to stand for 20 minutes so the bread can soak up the custard. Bake for 25- 35 minutes or until just set yet with a slight wobble. Dust with icing sugar. Best served warm, not hot