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Make the ultimate brioche bread and butter pudding (aka buttered bread pudding) with this rich, custardy recipe. It’s easy to follow, freezer-friendly, and perfect for any occasion, from a special brunch to a nostalgic dessert!
If you’re looking for a sweet treat that feels luxurious but is actually very simple to make, you’re in the right place. This old fashioned buttered bread pudding takes a British comfort food dessert and gives it a rich, buttery upgrade, thanks to the magic of brioche bread.
Whether you’re serving it for Mother’s Day brunch, a holiday dinner, a cozy Sunday supper, or just to use up leftover brioche, this is one of those recipes that always hits the sweet spot.
What is Buttered Bread Pudding?
This pudding is a classic British dessert made by layering slices of buttered bread (usually slightly stale), then soaking them in a rich custard mixture of eggs, milk, sugar, and often cream. It’s then baked until golden and set, with a soft, custardy center and lightly crisped top.
The “buttered” part refers to spreading butter on the bread before layering. It adds richness, flavor, and that signature golden top. It’s the traditional version of bread and butter pudding, and it’s very versatile; you can flavor it with raisins, cinnamon, nutmeg, vanilla, citrus zest, chocolate chips, etc.
Brioche bread and butter pudding is a luxe take on the classic. We use enriched buttery brioche instead of plain white bread, which takes this treat to the next level.
Why Use Brioche?
Traditional bread and butter pudding uses slices of plain white or sandwich bread, but swapping in brioche takes this dessert to the next level. Here’s why:
- Brioche is rich and buttery, which means it provides a flavorful base for bread pudding.
- Its light, pillowy texture creates a soft, almost soufflé-like pudding interior.
- Slightly sweet brioche complements the creamy vanilla custard. Also, it’s a great blank slate for any add-ins you fancy, such as raisins, chocolate, or orange zest.
Buttered Bread Pudding Ingredients
Breaking It Down
Ingredients Explained
In this section I explain the ingredients and give substitution ideas where applicable. For the full recipe (including the ingredient amounts), see the recipe card below.
- Brioche bread – Brioche is a type of yeasted bread that’s enriched with butter, eggs, milk, and sometimes sugar. It’s a creamy color and soft and fluffy inside, and beautifully golden outside. Instead of using standard white bread, brioche is a decadent twist on traditional bread and butter pudding.
- Salted butter – The beauty of buttered bread pudding lies in the simplicity of the recipe. At its core, it’s buttered bread that’s baked with custard! Butter adds richness here, and also helps create a gorgeous golden color.
- Golden caster sugar – Caster sugar is not quite as popular as regular granulated white sugar here in the U.S., so let’s start with that. Caster sugar is finer than regular granulated white sugar, but not as fine as powdered sugar. It works well in baked goods because it dissolves easily. And golden caster sugar is made from unrefined cane or beet sugar; it has a light golden color and subtle caramel flavor notes.
- Ground cinnamon – This warm spice adds complexity.
- Chocolate chips – A bit of chocolate makes this truly decadent. Chocolate chips work well, but you can also use a bar of chopped chocolate if that’s what you have on hand.
- Eggs – The eggs in this recipe help the pudding set by creating a custard along with the milk and cream.
- Milk – Whole milk is my top choice here for the richest flavor and creamiest texture. However, you can use any type of milk (or plant-based vegan milk) that you have on hand.
- Heavy whipping cream – Cream makes this dessert completely luxurious and helps the custard set to the perfect consistency.
- Vanilla extract – Adds flavor and aroma.
Step-by-Step Instructions
1: Slice and Butter the Bread
- Cut the brioche loaf into 12 slices.
- Butter 1 side of each slice of bread.
- Cut the buttered bread slices in half on the diagonal.
2: Assemble and Bake the Bread Pudding Casserole
To start, preheat the oven to 350F and grease a 9 by 13-inch casserole dish with butter. Mix together the sugar and cinnamon in a small bowl.
- Arrange half of the buttered bread slices in the bottom of the prepared casserole dish so they overlap a bit.
- Sprinkle on half of the cinnamon sugar, and then top with half of the chocolate chips. Spread the remaining half of the bread on top, sprinkle on the remaining half of the cinnamon sugar, and top with the remaining half of the chocolate chips.
- Add the eggs, milk, cream, and vanilla to a medium bowl and whisk until well-combined. Pour the egg mixture across the top of the bread. Use a spatula to lightly press the bread down so it can soak up the custard, and let it sit for 3 minutes.
- Bake the bread pudding until it’s puffed and golden, about 25 to 30 minutes. Serve with any toppings you like.
Variations
- Chocolate orange: If you’re a fan of Terry’s Chocolate Orange, add 2 teaspoons of fresh orange zest to the custard mixture. Omit the ground cinnamon if desired.
- Cinnamon raisin: Skip the chocolate chips, and add 1/2 cup of raisins to the custard. (If your raisins are on the dry/hard side, rehydrate them a bit by soaking them in boiling water for 5 minutes, and drain well before adding.)
- Caramel banana: Assemble the pudding with a layer of thinly sliced banana in the center. Serve it drizzled with caramel sauce (or easy 10-minute homemade butterscotch!). You can omit the chocolate chips and/or cinnamon if you like.
- Peach pecan: Leave out the chocolate chips. When assembling the pudding, layer 1 can of sliced, drained peaches and 1/2 cup of chopped pecans in the center of the buttered bread. To really make it something special, add a splash of bourbon to the custard.
- Mixed berry: Omit the chocolate chips and add up to 2 cups of your favorite fresh berries (chop them into bite-sized pieces if necessary). Leave out the cinnamon if you prefer.
Storage
Once cooled, you can store this covered in the fridge for up to 4 days.
Can I make brioche bread and butter pudding ahead of time?
Yes! Assemble it the night before, cover, and refrigerate for up to 12 hours. Bake it the next day as directed.
Can I freeze buttered bread pudding?
Absolutely. Let it cool completely, then wrap tightly and freeze for up to 3 months. Thaw overnight, cover with foil, and reheat in a 325F oven until warmed through, about 20 to 30 minutes.
What’s the best way to reheat leftovers?
Place a portion in the oven at 350F for 10 to 15 minutes, or microwave it in 30-second increments until warm.
Tips for the Best Brioche Bread and Butter Pudding Recipe
- Make it dairy-free: Use plant-based butter, coconut cream, and your plant-based milk of choice. It still turns out delicious!
- Use day-old brioche: Slightly stale bread absorbs more custard without getting mushy.
- Customize the add-ins: Add raisins, dried cranberries, orange zest, or chopped nuts.
- Go boozy: Add a splash of rum, bourbon, or brandy to the custard for a grown-up twist.
Frequently Asked Questions
Yes, although brioche gives the richest, most luxurious texture. You can substitute with challah, croissants, or even day-old white bread. Just keep in mind that leaner breads may soak up more custard and result in a slightly different texture.
Nope, you have options! Instead of heavy cream, use the same amount of half and half or canned full-fat coconut milk.
This is traditionally served warm, but it’s a matter of personal preference. It’s also delicious eaten at room temperature or chilled.
You can dust it with powdered sugar and top it with a drizzle of sweet sauce, such as caramel sauce, custard sauce, strawberry sauce, hot fudge, etc. Another option is to add a scoop of ice cream or a dollop of whipped cream. Alternatively, for a lighter take, top it with fresh berries, such as strawberries, raspberries, or blueberries.
More Delicious Recipes Using Stale Bread
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Buttered Bread Pudding Recipe (Brioche Bread and Butter Pudding)
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Ingredients
- 14 ounce loaf brioche bread sliced into 12 slices
- 6 tablespoons salted butter at room temperature (plus more to grease the dish)
- 6 tablespoons golden caster sugar or regular caster sugar or granulated white sugar
- 1/2 tablespoon ground cinnamon
- 6 tablespoons semisweet chocolate chips
- 3 large eggs
- 2 cups whole milk
- 1/2 cup heavy whipping cream
- 1 tablespoon pure vanilla extract
Optional Topping Ideas:
- Powdered sugar
- Ice cream
- Whipped cream
- Custard sauce
Instructions
- Preheat the oven to 350F. Butter a 9 by 13-inch casserole dish.
- Butter 1 side of each slice of bread. Cut the buttered bread slices in half on the diagonal.
- Mix together the sugar and cinnamon in a small bowl.
- Arrange half of the bread slices in the bottom of the prepared casserole dish so they overlap a bit. Sprinkle on half of the cinnamon sugar, and then top with half of the chocolate chips. Spread the remaining half of the bread on top, sprinkle on the remaining half of the cinnamon sugar, and top with the remaining half of the chocolate chips.
- Add the eggs, milk, cream, and vanilla to a medium bowl and whisk until well-combined.
- Pour the egg mixture across the top of the bread. Use a spatula to lightly press the bread down so it can soak up the custard, and let it sit for 3 minutes.
- Bake the bread pudding until it’s puffed and golden, about 25 to 30 minutes.
- Serve with any toppings you like.
Notes
- Make Ahead: You can assemble this the night before, cover it, and refrigerate for up to 12 hours. Bake it the next day as directed.
- Storage: Once cooled, you can store this covered in the fridge for up to 4 days or in the freezer for up to 3 months.
- Reheating: To reheat leftovers, place a portion in the oven at 350F for 10 to 15 minutes, or microwave it in 30-second increments until warm.
Nutrition
Nutritional information is automatically calculated and should be used as an approximate.
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I’m the writer, recipe developer, photographer, and food stylist behind this blog. I love finding the human connection through something we all do every day: eat! Food is a common ground that we can all relate to, and our tables tell a story. It’s my goal to inspire you to get in the kitchen, try something new, and find a favorite you didn’t know you had.
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