It’s a given that I like dessert, but my love for this particular pudding is a real problem. Warm desserts served with custard hold a special place in my heart and ones that combine sweet and sour flavors, even more so. This recipe for Apricot Brioche Bread Pudding is a great combination of sweet vanilla custard and tangy apricots.

What is Bread and Butter Pudding

Bread and butter pudding is a baked dessert made from butter and stale bread that is soaked in a custard made from whole eggs and whole milk. The bread used for the dessert can vary widely and include hot cross buns, plain white bread, and even croissants. The only requirement is that it is a little stale! Making this dessert the perfect way to use up any left-over bread.

Ingredient Checklist

What makes this brioche bread pudding great is that, chances are you probably have these ingredients at home.

· Brioche loaf

· Extra large eggs

· Apricots, tinned

· Apricot jam

· Heavy cream

· Full cream milk

· Granulated white sugar

· Vanilla extract

· Vanilla bean paste

· Butter

Brioche bread – Brioche bread is an enriched bread. Still confused? It is a bread that is make with eggs and butter. This means that brioche bread is richer and tastier than other breads, making it great to use in bread pudding recipes. Depending on what I have access to I either use a traditional brioche French bread or challah bread, which does not contain dairy. Both work really well in this recipe.

Heavy cream – Heavy cream refers to creams that have a fat content higher 36%, in South Africa these creams are often called whipping cream. Don’t make the mistake of confusing this with double thick cream, it isn’t the same!

Tinned apricots – Apricots are the perfect fruit to add to bread puddings because they are tart in flavour. If you do not have access to tinned apricots, you can use fresh apricots. Just ensure that you cut them into slices just thick enough to bake through. The apricots must be soft before removing the pudding from the oven.

Equipment Needed

No fancy equipment is needed to make this bread pudding but, you will need two oven dishes. One larger than the other so that you can create a water bath for the pudding. Alternatively you can choose to make this recipe in individual ramekins. Just adjust the cook time depending on the size of these ramekins.

How to Make Bread Pudding

Follow these step by step instructions to ensure you bake the perfect brioche bread and butter pudding.

Step 1

Preheat the oven to 180C and generously butter an oven-proof dish.

Step 2

Start by slicing the stale brioche bread into slices of an even thickness. Toast the bread lightly in either the oven or the toaster. Set aside two of the slices and slice these further into cubes of about 3cm. Reserve these bread cubes for the top of the bread pudding.

Step 3

In a large bowl add the cream, milk, eggs, and vanilla. Whisk until well combined.

Step 4

Start arranging the pudding by layering the bread, tinned apricots and apricot jam. Continue until the there is no bread left, ensuring the cubes have been kept for the top of the pudding.

Step showing how to make the bread pudding

Step showing how to make the bread pudding, just before baking

Step 5

Pour the milk mixture over the bread and allow the bread to ask up the mixture for about 5 minutes. Cover the pudding with tin foil and poke a few holes into the foil.

Step 6

Carefully place the dish containing the pudding into a slightly larger over-proof dish and fill this dish with water. Creating a water bath for the pudding. Bake in a preheated oven for 45 minutes, then remove the foil and bake for a further 45 minutes until the top is golden brown and a skewer inserted into the centre of the pudding comes out clean.

Pro Tips for Making Brioche Bread Pudding

Make sure the ingredients are at room temperature
Use quality vanilla and great tasting bread, even if it is leftover bread.
Be sure to use lightly toasted bread slices
Be sure to bake the brioche bread pudding in a water bath, this helps the custard cook evenly and slowly giving the dessert a great texture.
Use an oven thermometer to check the true temperature of the oven

Variations of Brioche Bread Pudding

Not a fan of apricots? Then choose not to add them to the recipe and instead try chocolate chips, dried fruit like golden raisins or fresh fruit like fresh berries.

How to Store Bread Pudding

Bread pudding is best served about an hour after it has finished baking. Still warm but set enough so that it can still be sliced.

Any leftover bread pudding can be kept in the refrigerator in an airtight container for about 5 days and warmed up in the oven before serving.

Easy Apricot Brioche Bread Pudding Recipe after baking with a spoonful being taken out

Since this is my favourite baked dessert and requires little effort, I think you should give it a try! Its great served with custard, caramel sauce or of course vanilla ice cream. If this decadent dessert isn’t for you try out these other easy recipes for your next dinner party!

Banana Bundt Cake with Caramel Sauce

Blueberry Pie

Malva Pudding

This recipe is a delicious way of using up leftover brioche bread and truly is a favorite dessert of mine. Let me know if you give this delicious dessert a try by commenting below or tagging me in your creations on social media.

Happy Baking

With Love,

Kitty

Easy Apricot Brioche Bread Pudding shown from above with flowers and mini meringues on the dessert

📖 Recipe