Soft delicious custard soaked brioche with tasty Christmas Pudding with crispy edges. Once you have eaten this Brioche & Christmas Pudding Bread & Butter Pudding, you will struggle to eat it any other way again.
This recipe is one of my absolute favourites that my Mum made every New Year’s Day. She’d made her delicious Honey Glazed Ham followed by this Brioche & Christmas Pudding Bread & Butter Pudding. It was definitely a meal we all loo forward to all year.
I don’t know about you, but Mum always bought a Christmas pudding every year with the intention of us having it for pudding on Christmas Day. I’m not sure I can ever remember us actually getting round to eating it though. This was partly because we were all so full and also partly because apart from my Dad, we are all not particularly fond of Christmas Pudding.
New Year’s Day was always a day we saved room for pudding though because Mum would make this Brioche & Christmas Pudding Bread & Butter Pudding. She found the inspiration for this recipe in a Sainsbury’s Magazine years ago and tweaked the recipe from the original Panettone version to be the one we know and love today using brioche, Cointreau and orange zest.
This definitely is the best way to eat Christmas pudding. The soft, sweet brioche and the orange flavours really compliment the Christmas pudding and make it far more exciting than just eating Christmas pudding by itself.
I have been known on more than one occasion to eat any leftovers for breakfast the next day. At Christmas you can get away with eating pretty much anything for breakfast so I take full advantage of this. You can heat it up again in the oven or just use the microwave which is what I do. This still keeps the crispy bits of the brioche crisp.
My preferred way of serving this is with lots of double cream; and I mean lot of. Double cream is a glorious thing and should never be used sparingly in my opinion!
This pudding will keep for a couple of days in the fridge.
450g Christmas pudding
75g unsalted butter, melted
2 large eggs
3 large egg yolks
40g caster sugar
150ml double cream
Zest of one orange
2 tbsp Cointreau
Pinch of salt
Icing sugar for dusting
- Cut the Christmas pudding into roughly 2cm chunks. Add to a microwaveable bowl and heat for one minute to soften the pudding
- Brush the inside of an ovenproof dish (with a capacity of 3 pints) with some of the melted butter
- Cut the brioche into roughly the same sized pieces as the Christmas pudding and add both to the buttered dish
- Spoon the remaining butter over the brioche only
- Beat together the eggs, extra yolks and sugar until pale and fluffy
- Add the cream, milk, orange zest, Cointreau and salt and mix to combine
- Pour the liquid mix over dish and allow to soak for 15 minutes
- Preheat the oven to 180ºC (160ºC fan assisted)
- Bake in the oven for 30-40 minutes until it is just set and a lovely brown colour
- Allow to cool for 10 minutes before dusting with icing sugar and serving
Pin for laterlinking to: