📝 About This Recipe
A quintessential British comfort classic, this bread and butter pudding elevates humble ingredients into a sophisticated, soul-warming masterpiece. Featuring buttery layers of toasted brioche soaked in a velvety, nutmeg-scented custard and studded with plump sultanas, it offers a delightful contrast of a crisp, caramelized lid and a soft, melt-in-the-mouth center. This is the ultimate cold-weather dessert, designed to bring a touch of nostalgic elegance to your dinner table.
🥗 Ingredients
The Bread Base
- 1 loaf Brioche loaf (approx. 400g, slightly stale, cut into 1cm slices)
- 50 grams Unsalted butter (softened at room temperature)
- 75 grams Sultanas or golden raisins (soaked in warm water or rum for 10 minutes)
- 1 teaspoon Orange zest (freshly grated)
The Custard
- 300 ml Whole milk (full fat for best results)
- 300 ml Double cream (also known as heavy cream)
- 4 Large egg yolks (from free-range eggs)
- 100 grams Caster sugar (extra for sprinkling)
- 1 tablespoon Vanilla bean paste (or the seeds from one pod)
- 1/2 teaspoon Ground nutmeg (freshly grated if possible)
- 1/4 teaspoon Cinnamon (ground)
The Topping
- 2 tablespoons Demerara sugar (for a crunchy crust)
- 2 tablespoons Apricot jam (warmed and strained for glazing)
👨🍳 Instructions
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1
Preheat your oven to 180°C (350°F/Gas Mark 4). Generously grease a 1.5-liter ovenproof baking dish with a little of the softened butter.
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2
Spread one side of each brioche slice with the remaining softened butter. Cut the slices into triangles or leave them whole depending on the shape of your dish.
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3
Arrange a layer of brioche slices in the bottom of the dish, buttered side up, overlapping them slightly. Drain your soaked sultanas and sprinkle half of them over the bread, along with half of the orange zest.
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4
Repeat with a second layer of bread and the remaining sultanas and zest, finishing with a final decorative layer of bread on top.
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5
In a medium saucepan, combine the milk and double cream. Heat over medium heat until the mixture just reaches a simmer (do not let it boil), then remove from heat.
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6
In a large mixing bowl, whisk together the egg yolks, caster sugar, and vanilla bean paste until pale and slightly thickened.
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7
Slowly pour the warm milk mixture onto the egg mixture in a thin stream, whisking constantly to prevent the eggs from curdling.
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8
Stir in the ground nutmeg and cinnamon. Pour this custard slowly over the layered bread, ensuring every slice is partially submerged.
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9
Gently press down on the bread with a fork to help it absorb the liquid. Let the pudding sit for at least 20-30 minutes before baking; this is the secret to a perfect texture.
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10
Sprinkle the Demerara sugar evenly over the top of the pudding for that signature crunch.
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11
Place the dish in the center of the oven and bake for 35-40 minutes. The custard should be set but still have a slight wobble in the middle, and the top should be golden brown.
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12
Remove from the oven. Brush the top of the warm bread edges with the strained apricot jam to give it a professional, glossy finish.
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13
Let the pudding rest for 5-10 minutes before serving to allow the custard to fully stabilize.
💡 Chef's Tips
For the best texture, use 'day-old' bread as it absorbs the custard better without becoming mushy. If you notice the top browning too quickly, loosely cover the dish with foil for the last 15 minutes of baking. Always soak your dried fruit in water, juice, or brandy beforehand to prevent them from burning on the top layer. Never skip the resting period before baking; it ensures the bread is hydrated all the way through to the center. For an extra rich version, replace the milk entirely with double cream.
🍽️ Serving Suggestions
Serve warm with a generous pour of chilled heavy cream or homemade vanilla custard. A scoop of high-quality salted caramel ice cream provides a lovely temperature contrast. Pair with a glass of chilled dessert wine, such as a Sauternes or a late-harvest Riesling. Enjoy alongside a strong cup of Earl Grey tea to cut through the richness of the butter and cream.