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Overhead shot of brioche bread and butter pudding in a baking dish with almond topping
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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
Cook Time 30 minutes
Total Time 1 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.