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Eggnog White Chocolate Brioche Pudding

Brioche Bread Pudding with Custard
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Course: Dessert
Cuisine: British
Keyword: bread pudding
Prep Time: 15 minutes
Cook Time: 50 minutes
Servings: 6


  • Brioche buns or a loaf- 250 gr
  • White Chocolate chopped- 50 gr
  • Egg-1
  • Egg yolks-2
  • Sugar- 4 tbsp.
  • Single Cream/Half and Half- 2 cups/ 15 oz
  • Nutmeg- 1/4 tsp.
  • Cinnamon- 1/2 tsp.
  • Mixed spice a blend of cassia, coriander seed, caraway, nutmeg, ginger, cloves-1/2 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 1/2 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.