Home Recipes Brioche and Butter Pudding
  • Bread and Butter Pudding
    Traditional British bread and butter pudding with a French brioche twist!
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Serves: 4
  • Print recipe

Brioche and Butter Pudding

Inspired by the traditional bread and butter pudding, we decided to adapt it using our sweet Pains au lait. This recipe can be either made for 4 individual portions or one big portion.


  • 4 Brioche Pasquier Pains au lait
  • 4 eggs
  • 120ml Milk
  • 10g Butter
  • 8tbsp Sugar
  • 1/2 tsp Vanilla Extract
  • A pinch of cinammon
  • 40g Dark Raisins


  1. Preheat your oven to gas mark 4, 180°C, 350°F.
  2. In a bowl beat together the eggs, the sugar, the milk, the vanilla extract, the cinnamon and the dark raisins.
  3. Grease four ramekins with the butter.
  4. Cut the pain au lait in layers and put them in the ramekin.
  5. Pour the mix previously prepared in the ramekins over the pain au lait.
  6. Place the ramekins in the oven for 15 minutes. Ready once the mix is cooked and golden.

Ready to be served!