3 Bread Puddings

Chocolate Orange Brioche Bread Pudding

From Classic to Bold: 3 Must-Try Bread Puddings

Transform leftover bread into a delicious dessert with these three unique bread pudding recipes, each inspired by different parts of the world! From the classic British bread & butter pudding to a spiced Scandinavian-inspired bake and a rich French chocolate-orange brioche pudding, these recipes bring global flavors to your kitchen. Whether you're looking for a cozy classic or a bold twist, these easy-to-follow recipes are perfect for reducing food waste while satisfying your sweet tooth.

Watch my video to follow along step-by-step.

Classic Bread & Butter Pudding 🍞

Ingredients:

• 12 slices of white sandwich bread, preferably 1-2 days old, cut diagonally into triangles

• 1/3 cup (75g) unsalted butter, softened

• 1/2 cup (100g) sugar (for custard and sprinkling)

• 1 tsp ground cinnamon

• 7 oz (200g) sultanas (raisins), soaked overnight in brandy

• 3 large eggs

• 1 1/2 cups (380ml) whole milk

• 1 tsp vanilla extract (optional)

• A pinch of salt

Instructions:

1. Prep the bread: Preheat your oven to 350°F (180°C). Butter and sugar a baking dish. Butter the 12 slices of bread, sprinkle with sugar, and dust with cinnamon. Arrange the slices in the prepared dish.

2. Add the sultanas: Sprinkle the soaked sultanas between the layers of bread and over the top.

3. Make the custard: In a bowl, whisk together the eggs, milk, remaining sugar, vanilla extract (if using), and a pinch of salt.

4. Soak the bread: Pour the custard over the bread, ensuring it is evenly soaked. Push the bread into the custard. Let the bread soak for up to one hour.

5. Bake: Bake in the oven for 35-40 minutes, or until the top is golden brown and the custard is set.

Cardamom & Cinnamon Spiced Bread Pudding ✨

Ingredients:

• 1/2 baguette, stale, broken into pieces

• 1/3 cup (75g) unsalted butter, melted

• 1/2 cup (100g) sugar

• 1 1/2 cups (380ml) whole milk

• 3 large eggs

• 1/2 tsp ground cinnamon

• 1/2 tsp ground cardamom

• A pinch of salt

• 1 tbsp vanilla extract

• 1/4 cup (50g) pearl sugar (for topping)

• Crème fraîche, for serving

Instructions:

1. Prep the bread: Preheat your oven to 180°C (350°F). Break the stale baguette into bite-sized pieces and place them in a bowl.

2. Make the custard: In a saucepan over medium heat, combine the milk, sugar, cinnamon, cardamom, and a pinch of salt. Gently heat until warm. In a separate bowl, whisk the eggs. Slowly pour the warm milk mixture into the eggs, whisking constantly to temper the eggs. Once combined, return the mixture to the pan and cook over low heat until it thickens slightly.

3. Soak the bread: Pour the custard over the bread pieces, ensuring the bread is fully soaked. Gently press the bread down and let it soak for up to an hour. Once soaked, stir in the melted butter.

4. Transfer to baking dish: Butter and sugar a baking dish, then pour the soaked bread mixture into it.

5. Bake: Sprinkle pearl sugar on top and bake in the oven for 35-40 minutes, or until the top is golden brown and the custard is set.

6. Serve: Top with additional pearl sugar and a dollop of crème fraîche before serving.

Chocolate Orange Brioche Bread Pudding 🍫🍊

Ingredients:

• 12 slices of brioche, slightly stale & left whole

• 1/3 cup (75g) unsalted butter, softened

• 1/2 cup (100g) sugar (for custard and sprinkling)

• 7 oz (200g) dark chocolate, chopped

• Zest of 1 orange (plus extra for serving)

• 3 large eggs

• 1 1/2 cups (380ml) whole milk

• 1 tsp vanilla extract

• A pinch of salt

• Icing sugar (for glaze)

• 2 tbsp (30ml) orange juice (for glaze)

Instructions:

1. Prep the bread: Preheat your oven to 350°F (180°C). Butter and sugar a baking dish. Butter the 12 slices of brioche, sprinkle with sugar, and arrange in the prepared dish.

2. Add the chocolate and zest: Sprinkle the chopped dark chocolate and orange zest evenly over and between the brioche slices.

3. Make the custard: In a bowl, whisk together the eggs, milk, 1/2 cup (100g) sugar (for the custard), vanilla extract, and a pinch of salt.

4. Soak the bread: Pour the custard over the brioche, ensuring it is evenly soaked. Let the bread soak for up to one hour.

5. Bake: Bake in the oven for 35-40 minutes, or until the top is golden brown and the custard is set.

6. Serve: Drizzle the glaze made from icing sugar and orange juice over the warm bread pudding, and add extra orange zest if desired.

Storing and Reheating Tips:

• Storing: Keep any leftover bread pudding in an airtight container in the fridge for up to 3-4 days.

• Reheating: To reheat, place the bread pudding in an oven-safe dish, cover with foil, and bake at 350°F (180°C) for about 10-15 minutes, or until heated through. For extra moistness, add a splash of milk before reheating.