Brioche Bread Pudding

February 9, 2019Sew White

My Brioche Bread Pudding is a warm super fruity treat and perfect all year. We have had it for brunch before it still remains the best pudding.

This is a super simple pudding and one that is always popular in my house. It’s always worth having a bag of frozen fruit in the freezer so you can whip it up if you come across a brioche loaf with your name on it.

My favourite part of making this recipe is spooning the hot fruit over the bread. It smells so rich and fruity. The feast for the senses is really pushed with the soft creamy brioche with it’s crisp toasted outside against the rich flavoured fruit which can be a little sour with the lemon juice but it’s worth it.

How to make Brioche Bread Pudding – Step by Step

1) Slice open a large brioche loaf lengthways. 2) Place on a grill tray and on a low heat warm up the brioche and lightly toast it. 3) To make the berry compote add red currant jelly to a saucepan.

4) Add frozen fruit to the pan 5) Measure a little brandy and stir it in to give it a richer taste 6) Add the juice from half a lemon. Put the sauce pan on a low heat and allow the fruit to soften and mix together. It will get very juicy.

7) When the brioche has toasted remove from the grill and place it on a warm plate and drizzle over the hot berry compote. 8) Chop up fresh strawberries and raspberries. 9)Add the fresh berries.

My Brioche Bread Pudding Recipe

Brioche Bread Pudding

Prep Time 10 minutes
Servings 8
Author Sisley White

Ingredients

  • brioche loaf (approx 400g loaf)
  • 100 g redcurrant jelly
  • 500 g frozen summer berries (strawberries, blackberries, blackcurrants, blueberries, raspberries, redcurrants)
  • 50 ml Brandy optional if you'd prefer without alcohol
  • juice of half of 1 lemon
  • icing sugar for dusting
  • Fresh strawberries
  • Fresh raspberries

Instructions

  1. Slice the brioche loaf lengthways and place on a tray. Pop it under the grill on low to warm and lightly toast each side. Keep an eye on it to make sure it doesn't burn.

  2. Add the redcurrant jelly, frozen berries, brandy and lemon juice in to a saucepan and place on a low heat to melt. Mix together as it cooks.

  3. When the brioche is toasted place on a plate and gently spoon out the fruit over the top when it's softened and ready.

  4. Wash and chop the fresh berries and pop them on top of the dessert. It's lovely to have the mix of hot and cold fruit.

  5. Add a sprinkle of icing sugar and serve straight away.

The perfect pudding and incredibly easy to eat.

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