Salted Caramel Bread and Butter Brioche Pudding with Nutella
This Salted Caramel Bread and Butter Brioche Pudding is so easy and SO good. It's really a simple one to whip up as it uses basic ingredients, but put together, it's so good.
Servings: 6 servings
Ingredients
- Butter for greasing
- 6 brioche rolls sliced
- 6 tbsp nutella
- 5 large eggs
- 3 tbsp water
- 100 g caster sugar
- 1/2 tsp flakey salt
- 250 ml double cream
- 250 ml full-fat milk
To serve:
- 50 g good-quality dark chocolate roughly chopped
- 1 handful of raspberries
- mint sprigs
- vanilla ice cream
Instructions
- Set out a deep oven-proof dish (approx. 30x20cm) that fits the 6 brioche rolls in 2 neat rows of 3. Lightly grease with butter and set aside.
- Place the brioche rolls onto a board, spread each one with 1 tbsp nutella, then sandwich together to make 6 brioche sandwiches. Arrange in the prepared dish.
- In a large mixing bowl, whisk together the eggs and milk and set aside.
- In a medium saucepan, add the water and bring to a simmer. Add the sugar and let it bubble away gently, without stirring, for about 3-5 minutes - or until it turns a lovely caramel colour.
- Reduce the heat and carefully pour in the cream, whisking all the time - it will splutter but keep whisking. Stir in 1/2 tsp of flakey salt (use just a good pinch if using fine salt). Remove from the heat and leave to cool slightly (you don’t want it to be too hot or it will scramble the eggs when you add them). It only needs to cool for 10 minutes or so.
- Once cooled slightly, pour the caramel into the beaten eggs and whisk to combine.
- Pour over the brioche-nutella sandwiches and leave it to settle for 10 minutes, pushing the brioche down every now and then to ensure they are covered in the caramel custard as much as possible.
- Cover with parchment paper and in that 10 minutes, press down the brioche down every now and then to ensure they are covered in the caramel custard as much as possible.
- Meanwhile, preheat the oven to 160°C Fan.
- Bake for 25-30 minutes - or until golden and the custard has set. Remove from the oven and sprinkle with the chopped chocolate straight away (you need to be quick so the heat from the pudding melts the chocolate). Leave to sit for 5 minutes.
- Sprinkle with raspberries and decorate with sprigs of fresh mint.
- Serve with scoops of vanilla ice cream, if desired.
Notes
Scroll up for a helpful step by step guide on how to make bread and butter brioche pudding.
To store: Any leftovers can be covered and kept in the fridge for up to 3 days. I tend to cover the dish well with clingfilm or transfer to an airtight tupperware if only a little remains.
To reheat: You can eat this pudding cold but if you prefer it hot, you can either heat a portion at a time in the microwave for 1-2 minutes until piping hot or place the whole baking dish back in the oven at 160c for 10-15 minutes until hot (it will depend how much you have left). This can make the custard a little overcooked but it's still delicious.
To freeze: The assembled (unbaked) pudding can be frozen for up to 3 months. Assemble it and then wrap tightly in clingfilm and a final layer of foil. When ready to eat, defrost overnight in the fridge. Around 30 minutes before baking it, remove it from the fridge to bring it to room temp. Then bake as usual. Make sure it's piping hot before serving.
Make ahead: This pudding can be assembled a day in advance. Cover and place in fridge until ready to bake. It may take 10 minutes longer in the oven and just be sure the centre is piping hot when done. I usually stick a butter knife into the centre of the dish and then quickly pull it out and rest the knife on the back of my hand. This helps gauge if it's hot inside - just be careful to not burn yourself.
Making Caramel: It’s really important to not stir the water and sugar whilst it’s melting down to form the caramel. If you stir, this will risk crystalisation which will make the caramel chunky and gritty. You can stir once the milk is added. And make sure you cool the caramel before adding the eggs so you don’t scramble them!
Checking it's cooked: To check if it's done, firstly give the dish a little shake. If it's very wobbly and liquid in the middle then it'll need longer. I also will insert a knife or skewer right into the centre of the dish. If the mixture is still very runny, pop back in the oven for 5 minute increments, checking each time, until done.
Sinking when out of the oven: the bread and butter brioche pudding will rise during baking. It'll be all puffed up, rather like a soufflé, but then once out of the oven and rested, it will sink back down. This is normal.
Serving: I like to leave it to stand for 5 minutes before serving. This allows the custard to settle and the pudding to firm up so you can get clean scoops.