Try this delicious twist on bread and butter pudding for a seasonal treat. Absolutely perfect for Christmas morning!
For more holiday season recipes, check out our Christmas Recipe Collection!
Everyone knows that dinner is the showcase event when Christmas comes around, Still, I can’t help but get excited about breakfast when Christmas morning comes around!
I love to get the day off to an amazing start and a beautiful, decadent breakfast treat is just the way to do it. But no one wants to do do a lot of work either, so it has to be a recipe that can be prepared the night before.
As an homage to my new home and English food I decided to make a traditional bread and butter pudding. But I also wanted to bring my own twist.
One thing that Christmas needs is a healthy dose of eggnog, and I used my homemade eggnog recipe to find inspiration I needed. Adding warming spices to the custard makes this bread and butter pudding fit for the holiday season!
The best thing is you can get it all ready the night before and then pop it in the oven while the kids rip into their stockings.
What is bread and butter pudding?
If you are not from the UK, you might be wondering what this dish is. Traditionally bread and butter pudding was made to use up pieces of stale bread.
The bread was first buttered, then baked in a creamy custard with dried fruit. Nutmeg, lemon zest and vanilla are often used to flavour this sweet dish.
Over the years it changed what type of bread people use but the principle remained! If you struggle to imagine what it tastes like, my kids describe it as a very indulgent baked French toast.
As I mentioned above, I put my own twist on this classic recipe. I replaced raising with chopped white chocolate. And instead of stale bread, I used brioche. I skipped buttering the bread sliced since brioche is very buttery already although I did butter the baking dish very well.
I also infused my castard with the spices traditionally found in eggnog, making this bread and butter pudding perfect for Christmas morning.
Recipe Tips and Notes
- You can use either small brioche rolls like I used or a whole loaf. If you use a loaf, slice it first, then cut eat slice in half diagonally. Then arrange the triangles with the pointed ends up for a more traditional and attractive look.
- Feel free to vary the spices used in the custard. I went for eggnog spices but you can also use lemon zest and vanilla instead.
- It’s important to not scramble the eggs when making the custard. I infuse the cream with the spices first but heating it to almost a boiling point, then mix with the eggs. Very hot cream can cook the eggs. To avoid that, take ½ cup/100g of the hot cream and stir into the egg with a whisk to temper the mixture. Then stir in the rest of the cream.
- We want the brioche to be fully saturated in the custard mixture. To achieve that, pout it over, then let everything sit for 5 minutes. Gently press the bread down.
- Although not strictly necessary, I prefer baking my pudding using a bain-marie method. Put your baking dish into a large roasting pan filled with water halfway up and bake in the oven. This ensures a gentler, more even cooking.
- Finally, if you are planning on preparing a day early, just store the unbaked bread and butter pudding in a refrigerator overnight. I actually like it better when it sits overnight because of how the cream mixture soaks into the brioche!
More Christmas Breakfast Recipes:
- Overnight Breakfast Casserole with Sausage, Chorizo and Eggs
- Breakfast Bagel Sandwich with Smoked Salmon
- Puff Pastry Cinnamon Rolls (Very Quick)
- Overnight Chocolate Nutella Rolls
Eggnog White Chocolate Brioche PuddingPrint Pin Rate
- 350 g / 12 oz brioche buns or a loaf
- 50 g /2 oz white chocolate chopped
- 1 egg
- 3 egg yolks
- 4 tbsp sugar
- 500 ml /2 cups single cream/half and half or whole milk
- ¼ tsp nutmeg
- ½ tsp cinnamon
- ½ tsp mixed spice a blend of cassia, coriander seed, caraway, nutmeg, ginger, cloves
- 1 tsp Vanilla essence
- Cut the brioche into thin slices.
- Chop the white chocolate into small pieces. Line the bottom of a buttered dish with a layer of brioche, sprinkle some chocolate on top. Continue layering the brioche and chocolate until finished.
- Whisk together the egg, egg yolks and sugar. In a saucepan mix single cream/half and half with the spices and vanilla, heat until just simmers. Pour ½ cup of hot cream into the egg mixture while whisking the whole time. Add the remaining cream, continue whisking.
- Pour the eggnog custard over the brioche and let stand for 5 minutes, then lightly press the brioche slices into the cream mixture.
- Place the baking dish in a roasting pan and pour boiling water into the pan so it comes halfway up the side of a baking dish. Bake in the preheated oven at 350F/180C for 30-40 minutes until the pudding has risen a bit and the eggnog custard is set. Serve warm with additional cream.