Brioche Bread and Butter Pudding with Cranberry & Orange (Perfect for Christmas!)

There’s something amazing about a brioche bread and butter pudding – that perfect mix of custard with a golden, crisp topping. Using brioche takes this classic dessert to a whole new level. Its buttery richness makes the pudding more indulgent, while cranberries and orange zest add bursts of brightness.

This version feels festive, perfect for Christmas gatherings – but it’s honestly so good that I bake it all year round. It’s simple, comforting, and guaranteed to win over any crowd.

Bread and butter pudding is a traditional British dessert that’s been enjoyed for centuries. If you’d like to read more about its history and classic versions, check out this guide from BBC Good Food

If you’re a fan of comforting sweet treats, you’ll love exploring more of my dessert recipes

Why Brioche Works So Well

Traditional bread and butter pudding was a way to use up stale bread, but brioche transforms it into something far more luxurious.

• Buttery flavour: brioche already has eggs and butter in the dough, making the pudding richer.
• Soft crumb: it soaks up custard without falling apart.
• Golden top: the natural sweetness of brioche caramelises when baked.

If your brioche is very fresh, lightly toast it in the oven or leave slices out overnight so they absorb custard properly.

Ingredients You’ll Need

For 4 individual puddings – this recipe can be doubled to make one large pudding in a baking dish if required

• 250g stale brioche
• unsalted butter, softened
• 3 tbsp dried cranberries (or fresh if in season)
• Zest of 1 large orange
• 3 large egg yolks
• 175ml whole milk
• 175ml double cream
• 50g caster sugar
• 1 vanilla pod
• 3 tbsp Cointreau (optional, but lovely at Christmas)
• ½ tsp salt
• Icing sugar, for dusting

(For the orange custard sauce)

• 90ml double cream (around 6 tbsp)
• 30ml fresh orange juice (around 2 tbsp)
• 2 large egg yolks
• 25g caster sugar
• 1 tsp vanilla extract/1 vanilla pod
• 1 tbsp Cointreau

Substitutions & Variations

• Swap cranberries for raisins, cherries, or even mincemeat for a festive twist.
• Add a handful of chocolate chunks for extra indulgence.
• Sprinkle demerara sugar on top before baking for crunch.

How To Make Brioche Bread and Butter Pudding

How to Make Festive Brioche Pudding

This pudding already has festive flavours, but you can take it even further:

• Soak the cranberries in orange juice if you don’t have Cointreau or Grand Marnier.
• Add cubes of marzipan to the brioche cubes for a Christmas surprise.
• Serve with brandy cream or a spiced orange sauce.
• Decorate with sugared cranberries or a light dusting of icing sugar to resemble snow.

It’s an ideal make-ahead dessert for Christmas Day – simply assemble the puddings the night before, keep it in the fridge, and bake while everyone enjoys their Christmas dinner.

If you or your guests have dietary requirements, you can easily adapt this pudding with dairy-free alternatives. For more information on milk allergies and safe swaps, check out Allergy UK’s guidance

This brioche bread and butter pudding is rich and indulgent, but if you’re looking for lighter or fruity options, check out my full collection of easy desserts

Tips From My Kitchen

• Use stale or toasted brioche: Fresh brioche can make the pudding soggy. If it’s soft, try my hack for making stale bread from a fresh loaf. Place slices of fresh brioche in an oven at the lowest setting for around 20 minutes until dry then turn off the oven and leave overnight – stale bread!
• Soak smartly: Allow the bread to absorb custard for at least 20 minutes before baking. This ensures a creamy centre without dry patches.
• Flavour balance: Orange zest adds brightness – but don’t overdo it or it will overpower the custard. One large orange is perfect. You could experiment with orange extract if you have no fresh oranges.
• Boozy boost: A splash of brandy or Cointreau makes it more festive, but leave it out if serving kids.
• Texture tip: For an extra indulgent pudding, increase cream and reduce milk slightly. For a lighter version, do the opposite.
• Crisp topping: Scatter a little demerara sugar over the top before baking for an extra crunch.

What Could Go Wrong (and How to Fix It)

• Custard too runny → Bake for an extra 5–10 minutes until just set. The centre should wobble slightly but not look liquid.
• Top not browning → Pop under the grill for 2–3 minutes at the end, but watch closely to avoid burning.
• Pudding too dry → This usually means not enough custard or overbaking. Add more cream to the mixture next time, or reduce oven time.
• Soggy base → Can happen if brioche is too fresh or not toasted. Lightly toast bread slices next time.
• Too sweet → Cut sugar down to and use more cranberries for tartness.
• Custard curdled → This can happen if oven temperature is too high. Reduce oven temperature and bake gently
• Puddings stuck? – don’t forget to butter your mould/dish – this will help crisp up the outside but also help you to remove the puddings easily.

FAQs

Serving Suggestions

• Everyday: serve with custard, cream, or ice cream.
• Christmas: serve with brandy butter, orange custard, clotted cream, or a drizzle of cranberry compote.

Storage & Reheating

• Store leftovers in the fridge for up to 3 days.
• Reheat in the oven at 160°C / 320°F until warm through, or microwave individual portions.

Final Thoughts

This cranberry and orange brioche bread and butter pudding is a dessert that works all year but really shines at Christmas. The buttery brioche, tangy cranberries, and bright orange zest create a pudding that’s both indulgent and refreshing. Whether you’re looking for an easy family bake or a festive showstopper, this recipe delivers every time.

If you enjoyed this, check out my Desserts Hub for more ideas.

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Brioche Bread and Butter Pudding with Cranberry & Orange (Perfect for Christmas!)

Rich buttery brioche bread pudding with cranberry and orange

Course Dessert

Cuisine American, British

Keyword brioche bread and butter pudding

Prep Time 30 minutes minutes

Cook Time 30 minutes minutes

Total Time 1 hour hour

Servings 4

Author Paul (Scoffs and Feasts)

Equipment

• 2 large mixing bowls
• 1 measuring jug
• 1 balloon whisk
• 4 dariole moulds
• 1 pastry brush
• 1 small saucepan

Ingredients

• 250 g stale brioche
• 175 ml double cream
• 175 ml whole milk
• 3 large egg yolks
• 50 g caster sugar
• 1 tsp vanilla extract
• ½ tsp salt
• zest of 1 orange
• 3 tbsp dried cranberries
• 3 tbsp Cointreau
• For the custard sauce
• 90 ml double cream
• 30 ml fresh orange juice
• 2 large egg yolks
• 25 g caster sugar
• 1 tsp vanilla extract
• 1 tbsp cointreau (or grand marnier/orange extract)

Instructions

• Prepare the oven – Preheat your oven to 190°C (375°F). Lightly butter a baking dish (or individual moulds if making smaller puddings).
• Slice the brioche – Cut the brioche into even cubes. Lightly butter each slice. Add to a mixing bowl with the orange zest and soaked cranberries
• Make the custard – In a mixing bowl, whisk together the eggs, milk, cream, sugar, and vanilla until smooth.
• Soak the brioche – Pour the custard mixture evenly over the brioche cubes and give a gentle stir. Let it sit for 15-20 minutes so the bread absorbs the custard.
• Spoon into moulds – Spoon the cubes into each mould, gently pressing down to ensure no air pockets. Top with the flaked almonds.
• Bake – Place in the oven and bake for 30–35 minutes (individual moulds may take closer to 20–25 minutes) until the top is golden brown and the custard is just set.
• Make the custard Sauce
• Warm the milk & cream – In a saucepan, gently heat the milk, cream and orange juice over medium heat until steaming (do not boil).
• Whisk the egg yolks – In a heatproof bowl, whisk the egg yolks with the sugar until pale and slightly thickened.
• Temper the eggs – Slowly pour a little of the warm milk mixture into the yolks, whisking constantly. Gradually add the rest of the milk mixture while whisking.
• Cook the custard – Return the mixture to the saucepan. Stir continuously over low heat until the custard thickens enough to coat the back of a spoon. Do not let it boil or it may curdle.
• Add the orange flavour – Add a splash of Cointreau for extra flavour.
• Let the puddings cool slightly before serving as they will be piping hot. Drizzle with the warm custard sauce

Notes

• Start making the custard sauce around 10 minutes before the puddings are ready to ensure it stays hot for serving
• If you want extra orange flavour, add the zest of an orange to the cream and milk mixture and let it steep for 15 minutes before sieving off and serving.

Paul (Scoffs and Feasts)

Hi, I’m Paul! I’m a passionate home chef, recipe developer, and food lover who believes that cooking should be fun, rewarding, and stress-free! Through Scoffs & Feasts, I share my favorite tried-and-tested recipes, cooking tips, and troubleshooting advice to help home cooks gain confidence in the kitchen. Whether you’re a beginner or an experienced foodie, I hope my recipes inspire you to try something new.