Name: Bread-and-Butter Pudding with Orange Zest
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 6 servings
Ingredients: 8 slices Brioche loaf, sliced; 4 tbsp Unsalted butter, softened; 1 tbsp Fresh orange zest; 0.5 cup Golden raisins (sultanas); 4 pieces Large eggs; 1.5 cups Whole milk; 1 cup Heavy cream; 0.5 cup Granulated sugar; 1 tsp Vanilla extract; 0.25 tsp Ground nutmeg

Desserts

Bread-and-Butter Pudding with Orange Zest

Elevate a humble classic with the bright, citrusy notes of fresh orange zest and the indulgent richness of buttery brioche bread. This pudding features a silky custard interior with a perfectly golden, crisp top that creates the ultimate comfort food experience.

Prep

20m

Cook

40m

Serves

Calories

485kcal

Qty	Ingredient
8 slices 300 g	Brioche loaf, sliced
4 tbsp 60 g	Unsalted butter, softened
1 tbsp 6 g	Fresh orange zest
0.5 cup 75 g	Golden raisins (sultanas)
4 pieces 4 pieces	Large eggs
1.5 cups 350 ml	Whole milk
1 cup 240 ml	Heavy cream
0.5 cup 100 g	Granulated sugar
1 tsp 5 ml	Vanilla extract
0.25 tsp 0.5 g	Ground nutmeg

2 Method

Step 1. Preheat your oven to 350°F (175°C) and lightly grease a medium-sized baking dish with butter.

Step 2. Spread the softened butter generously on one side of each brioche slice, then cut the slices into triangles.

Step 3. Layer half of the bread triangles in the baking dish, buttered side up. Sprinkle half of the orange zest and half of the raisins over the bread.

Step 4. Repeat with the remaining bread, zest, and raisins to create a second layer.

Step 5. In a large mixing bowl, whisk together the eggs and sugar until pale. Stir in the milk, heavy cream, vanilla extract, and ground nutmeg until well combined.

Step 6. Pour the custard mixture slowly over the bread, ensuring all pieces are submerged or coated. Let the pudding sit for 15-20 minutes to allow the bread to soak up the liquid.

Step 7. Place the dish in the oven and bake for 35 to 40 minutes, or until the custard is set and the top is golden brown and slightly crisp.

Step 8. Remove from the oven and let it stand for 5 minutes before serving warm.

·
Use slightly stale bread for the best results; it absorbs the custard better without becoming mushy.
·
For an extra citrus punch, add a tablespoon of orange marmalade to the butter before spreading it on the bread.
·
If the top is browning too quickly, loosely cover the dish with aluminum foil for the final 10 minutes of baking.
·
Try soaking the raisins in a little orange juice or orange liqueur (like Grand Marnier) for 30 minutes before using for a more intense flavor.

? FAQ

Can I use different types of bread?

Yes, while brioche provides a rich flavor, you can also use challah, panettone, or even thick-cut white sandwich bread.

How do I store leftovers?

Cover the dish tightly with plastic wrap or transfer to an airtight container and refrigerate for up to 3 days. Reheat in the oven or microwave.

Can I make this dairy-free?

You can substitute the milk and cream with full-fat coconut milk or oat milk, and use a plant-based butter alternative.

Why is my pudding watery?

This usually happens if the pudding is underbaked or if the bread didn't have enough time to soak up the custard before entering the oven.

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Statement

Bread-and-Butter Pudding with Orange Zest

1 Ingredients

2 Method

💡 Chef's Tips

? FAQ

Videos

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