Easy Brioche Bread and Butter Pudding with Chocolate Chunks

What quick and easy dessert do you make when you get a late night request and you haven’t got much in the cupboards? Bread and Butter pudding!

My husband fancied a sweet treat after dinner and I thought, what can I make? I haven’t got a lot of ingredients but then I remembered we had some left over brioche loaf from making French toast for breakfast the other day.

So I decided to make this super simple brioche bread and butter pudding with chunks of dark chocolate we had left. This resulted in a more decadent dessert than your normal and typical bread and butter pudding!

This recipe is also perfect if you have any breads that have gone stale like baguettes, croissants etc. Check out the Tips and Q&A section for more inspiration.

Enjoy and let me know how you get on.

There’s also a free printable PDF of this recipe at the bottom of the page. No email address is required. Simply click on the image, download and print!

Here’s to making awesome desserts!

Love,

Mai xXx

🔪Prepping time: 20 mins

🔥Baking time: 25 mins

🍽 Servings: 4 generous portions

👩‍🍳Skill Level: Super Easy

If you would like to purchase any of the tools and ingredients I’ve used, click here.

Ingredients

  • 300g Brioche 
  • 150ml Double Cream 
  • 150ml Whole Milk
  • 3 Medium Eggs
  • 50g Unsalted Butter 
  • 50g Caster Sugar
  • 50g Demerara Sugar (optional)
  • 1tbsp/7g Vanilla Bean Extract
  • 50g Dark Chocolate (or any other chocolate you like. You can also use chocolate chips)

Tools 

  • Weighing scales
  • Oven dish (23cm x 14cm x 5cm)
  • Bowls for Ingredients
  • Pastry brush
  • Medium Mixing Bowl 
  • Whisk/Electric Whisk/Freestanding Mixer
  • Bread Knife
  • Small Saucepan
  • Spatula/Wooden Spoon
  • Large Metal Spoon

Method

Preheat the oven to 180°C/350°F/Gas Mark 4

Grease the baking dish with butter using a pastry brush and cover with demerara sugar (leaving some to coat the top at the end

Grease the baking dish with butter using a pastry brush and cover with demerara sugar (lTo make the base of your bread and butter pudding, slice the sides of the brioche loaf 1.5cm thick deep, leaving the rest intact for now, and then use them to line the baking dish. Press against the sides making sure they’re nicely tucked

In a saucepan, add the cream, milk, vanilla extract and butter. Simmer on a low/medium heat until the butter is melted. Once the butter has melted, put the saucepan aside to cool down

Now to make the custard! In a medium mixing bowl, crack open three eggs and add in the caster sugar. Whisk until light and fluffy

Slowly and gradually pour in the hot cream mixture, making sure not too much is added at once (if it’s too hot, it’ll cook the eggs and you’ll end up with a scrambled mixture!)

Pour some of the custard mixture over the base of your bread an butter pudding until it’s covered

Break the rest of the brioche loaf into pieces and soak them into the custard

Now it’s time to build your bread and butter pudding! Grab your chocolate and like a lasagne, you’re going to build it in layers. Break chunks of your chocolate (or sprinkle if you’re using chips) and place them onto the base of bread and butter pudding. Then cover them with a layer of soaked brioche and repeat until it’s all gone. Pour any leftover custard over the top

Add the remaining chunks of chocolate and sprinkle the rest of the demerara sugar over the top

Pop into the oven and bake for 25 mins until golden brown. There should be a slight wobble in the middle

If you can wait, let it cool down for 10 mins and serve with lots of cream or ice cream.

Enjoy!

Love,

Mai xXx

 

{ Tips }

What I love about this dessert is that it is so versatile and it’s not temperamental like most bakes. Feel free to have fun with what you add to it. Here are some substitutions:

  • Brioche – swap for any bread (traditionally, stale bread is used), fruit loaf, panettone, croissant etc
  • Dark Chocolate – Milk, white or flavoured chocolate – whichever is your favourite
  • Cream/Milk – Use less or more of the other, as long as you have a total of 300ml for this recipe
  • Vanilla Bean Extract – Any extracts you like (I’m just a big fan of the bean paste), such as almond, lemon, orange…

You can also add raisins, sultanas, dried fruit, jam of any flavour, nuts, cinnamon, nutmeg, cocoa powder, lemon or orange zest, rum….just remember to use ingredients that go well together and less is more with this dish.

If you’re pushed for time, you can make this dessert a day ahead. Just complete the steps from 1 to 9 and store it in the fridge. Finish the dessert with Step 10 and 12 on the day of serving.

{ Q&A }

I’m lactose intolerant. Can I use dairy free milk?

Yes you can! Substitute it with your favourite choice of milk alternative. Just be mindful that it may alter the taste of the pudding e.g. almond milk will give it a nuttier flavour.

Is bread and butter pudding the same as bread pudding?

The only difference is, with bread and butter pudding, the pieces of bread are buttered before it is used in the dish, whereas it’s not with bread pudding. So technically, this dessert should be called brioche pudding 😉

Can I eat this cold?

Yes – however you like. Warm, room temperature or cold.

Can I make a bigger or smaller version?

This is my own recipe that I’ve tweaked from testing out other recipes and I haven’t fully tried out my ratios. I designed this recipe so that you can follow my rule of thumb: equal amounts of bread, milk and cream (combined) and eggs. Then, use a third of that for the unsalted butter, caster sugar and demerara sugar. Use as much or as little of the extract as you prefer. With the chocolate, add as much of that as you like as well as any of the extras (raisins, jams etc) as mentioned in the Tips section but just remember, less is more and make sure all of the flavours sing well together.

For example, if I only had 100g of stale bread in the cupboard, I would use 50ml of milk and 50ml of cream (to equal 100ml) and one egg. Then I would use 33g of unsalted butter, caster sugar and demerara sugar (of course, with this recipe, you can round this up or down to 30g or 35g).

And of course, the size of the baking dish depends on the amount of ingredients you’re using. To be on the safe side, use a bigger dish but just remember that the bread will reduce in size because of it being soaked in the custard before assembling. 

I don’t have cream in the fridge. Can I just use milk?

Yes, you can and will probably reduce the amount of calories! I’ve not actually tried this myself, however just be mindful that you may not get the rich, full and creamy flavour and texture if you only use milk. This goes for the same as using semi skimmed or skimmed milk.

Can I use fresh bread?

Of course you can, however it may result in a soggy pudding (which I actually prefer). Stale bread (and panettone) will soak up the custard more so if you’re not so fussed on a soggy pudding, using this will help reduce the wobble. 

Why do I have to slowly pour in the hot cream mixture to the eggs?

If you add too much of the hot cream mixture at one time, you could end up cooking the eggs which will result in a scrambled egg texture custard! If it happens, just sieve the mixture and discard the scrambled bits; however, if too much of it is scrambled, you’ll have to start again as you won’t have enough custard to make the dessert.

{ How to Store }

Allow the bread and butter pudding to cool down completely and then cover it with cling film or decant it into an airtight container and store in the fridge for up to five days. 

If you want to store it in the freezer for a later date, allow the pudding to cool down completely in the dish and wrap a few times with cling film and then with foil. Use masking tape to secure the foil and write what it is, the date it was cooked and put in the freezer. If however, you want to use the dish again, allow the pudding to cool in the fridge for at least an hour before carefully removing it onto cling film and wrapping a few times and then with foil. Of course, you can instead, just decant it into an airtight container and note it.

My favourite method is to allow the pudding to cool down completely, pop it into the fridge for at least an hour (as this will make it firmer) and then cut individual portions. I wrap each portion a few times with cling film and as there are two of us, I wrap two portions with foil, tear masking tape, write what it is, the date it’s put in the freezer, then stick it onto the foil to secure it. That way, when we fancy a treat, I already know there are two portions in one ‘block’.

The pudding can be stored in the freezer for up to three months. When you fancy a bite, take it out of the freezer and allow it to thaw overnight in the fridge. Reheat in the microwave or for best results, in the oven at 180°C/350°F/Gas Mark 4 (the time will depend on the portion size so just keep an eye on it).

{ Links to Tools and Ingredients }

In all of my videos, you will find links to the tools and ingredients I use. Most of which are from Amazon and as an Amazon Associate (as well as others), I earn from qualifying purchases but this will be of no additional cost to you.

Some items I use are no longer available and so I have done research on the suggested tools and have only provided links that I truly believe will be just as good, if not better, than what I have. These are items and brands that I trust and if I were in the market to purchase these items again, I would buy these specific tools.

By clicking on the affiliate links below, you are supporting me and my work which allows me to continue serving you. I can’t tell you how grateful I am that not only have you watched my videos and love my blogs, you have chosen me to be one of your tutors. 

Thank you so much. You’re awesome!

Ingredients

Most of the ingredients I use can be purchased at your favourite supermarket however here are some that I’ve used in the video:

Dark Chocolate – https://amzn.to/334gjpD

Vanilla Bean Extract – https://amzn.to/3EAFNsR

Tools

Weighing scales – https://amzn.to/3EA0nJE

Oven dish (23cm x 14cm x 5cm) – https://amzn.to/3DxMfiL

Pastry brush – https://amzn.to/31FbMto

Medium Mixing Bowl – https://amzn.to/3ExcyqE

Whisk – https://amzn.to/31t5xsV 

Electric Whisk – https://amzn.to/3rJLktp

Freestanding Mixer – https://amzn.to/301mdGX

Bread Knife – https://amzn.to/3Dy9YQ4

Small “Copper” Saucepan – https://amzn.to/3dxhuQE

Copper Saucepan Set (John Lewis) – https://www.johnlewis.com/john-lewis-partners-tri-ply-stainless-steel-saucepan-set-with-lids-3-piece-copper/p5217586

Spatula – https://amzn.to/3y3jB80

Large Metal Spoon – https://amzn.to/303HYWE

Tefal portable ceramic hob – https://amzn.to/3Jm9nVv

Thank you again for visiting my blog. I hope you enjoyed it and will try out this recipe.

If you would love to print out this recipe, click on the image to the left to get a downloadable version.

It’s free and no email address is required because I love the fact that you’re going to give it a go!

Enjoy!

Let me know in the comments below what flavoured Bread and Butter Pudding you’d like me to make next!

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