Try this delicious twist on brioche bread pudding for a seasonal treat!
Do you ever just grab a random item while grocery shopping? I know I do and this recipe is a tasty result of my bringing home a bag of mini brioche buns, all because as I was leaving for the shop Brad yelled, “We are out of breakfast food!” Right…
Life in England has changed the way we eat and shop. I didn’t think it would but I suppose when in Rome… 3 years ago I would’ve come home with a bag of bagels and now I bring home a bag of brioches. 🙂
As an homage to my new home and English food I decided to make a traditional bread and butter pudding of sorts but also to bring something of my own into it, i.e. EGGNOG.
I’ve shared my love for eggnog on several occasions and even my own recipe on this blog.
I know exactly what we will be eating for breakfast now. 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. I can’t wait.
How do I make bread and butter pudding
Preheat your oven to 180C/350F. Slice your brioche buns thinly.
Chop your white chocolate.
Line the bottom of a buttered baking dish with the brioche slices and sprinkle with some white chocolate.
Continue layering until all the brioche slices are used.
Separate egg whites from the egg yolks and in a medium bowl whisk 1 egg and 2 egg yolks with sugar.
In a small saucepan mix your single cream with nutmeg, cinnamon, mixed spice and vanilla, heat until it just begins to simmer.
Take ½ cup of hot cream and slow pour in your egg mixture while whisking the whole time. Then pour in the rest of the cream, continue whisking to combine.
Pour your cream mixture over the brioche slices. Let it sit for 5 minutes and then press the slices into the cream mixture.
Set the baking dish into a roasting pan and pour boiling water into the pan (this method is called bain-marie). Bake at 350F/180C for 30-40 minutes until the pudding has risen a bit and the eggnog custard is set. Serve warm with some cream.
- Brioche buns or a loaf- 250 gr
- White Chocolate chopped- 50 gr
- Egg yolks-2
- Sugar- 4 tbsp.
- Single Cream/Half and Half- 2 cups/ 15 oz
- Nutmeg- ¼ tsp.
- Cinnamon- ½ tsp.
- Mixed spice a blend of cassia, coriander seed, caraway, nutmeg, ginger, cloves-½ tsp.
- Vanilla essence - 1 tsp.
- Cut the brioche into thin slices.
- Chop white chocolate.
- 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.