Festive Brioche Bread and Butter Pudding
This Bread Pudding made with St Helens Farm milk and butter is a festive twist on the recipe most people know.
Using cubed brioche and baking in a water bath keeps the centre luscious and lifts this familiar pudding to another level of festivities.
Orange zest and juice with a layer of sweet mincemeat, and what comes out the oven is a soft, golden dish that verges on decedent, good enough to put a smile on even Santa’s face!
No individual dishes, no problem!
Bake for the family in one larger oven proof dish, just adjust the baking time.
Go on, give it a go and enjoy your sweet life!
Lots of icing sugar
What You Need
500ml St Helen’s Farm Goats’ Milk
500g Brioche Bread - Cubed – See Tip Box
400g Sweet Mince Meat
200g Soft Light Brown Sugar
100g St Helen’s Farm Goats’ Butter
3 Large Eggs, Beaten
2 tsp Mixed Spice
2 Tsp Vanilla Extract
Juice & Zest of 2 oranges
Icing sugar for dusting
Cube the brioche
How It’s Done
Heat the oven to 180c
Rub butter around the inside of the individual oven proof dishes or large family sized dish – See Tip Box
Share the sweet mincemeat between the dishes and make it level-ish.
Boil a kettle
Break the eggs into a dish and beat them with a fork
Add the beaten eggs and the milk into a jug along with the mixed spice, orange juice, orange zest, soft brown sugar and the mixed spice.
Whisk everything together so that it’s all combined really well and set aside until needed
Cut the brioche loaf into cubes and place all the cubes into a large bowl.
Pour the custard mixture over the cubed brioche and give it a good mix
Arrange the custard brioche in the dishes on top of the sweet mincemeat. - See Tip Box
Pile the soaked brioche in top of the mincemeat
Place the baking dishes into a large high sided oven tin.
Place the tin on to the shelf in the hot oven, and pour the hot water into the tin, so the water comes half way up the dishes – See Tip Box
Bake in the hot oven until the top is a golden brown and the centre still has a very slight wobble – Approx. 30-40 mins
Serve hot or cold with a generous dusting of icing sugar– See Tip Box
Straight from the oven
Tip Box
Dish size – Using individual dishes poshes up this pud, but never underestimate the impact a big family dish in the centre of the table can bring. If baking in a large dish, still bake in the water bath, just adjust the cooking time accordingly.
Butter the dish – Giving the dishes a generous layer of St Helens Farm butter not only stops the brioche from sticking to the dish, but it gives something extra to the pudding.
Bread- 1) Thick slices of brioche bread is better for this dish. Thick slices are better to soak up the liquid custard.
2) Arrange the bread in the dishes so that they are packed full of the soaked brioche.
Water Bath – 1) Baking the pudding in a water bath cooks the pudding slower and makes for a more even bake.
2) Only fill the tin, the pudding dishes sit in, half way up with hot water. Be very careful not to get any water into the pudding dishes.
3) Using boiling water in the oven dish means the pudding starts to cook straight away and helps stop the custard mixture from curdling while baking.
Serve – A great way to serve this Festive Bread and Butter Pudding is with a thick and decadent caramel sauce.
