Brioche bread pudding

by Brian Turner

  • Christmas


85g butter, plus extra for greasing
1 onion, finely chopped
1 clove garlic, crushed
20 slices brioche, torn into small pieces
2 tbsp fresh sage, leaves chopped
1 tbsp fresh parsley, leaves chopped
2 medium Waitrose British Blacktail Free Range Eggs, beaten
140ml chicken stock


1. Preheat the oven to 180°C, gas mark 4. Melt the butter in a frying pan, add the onion and garlic and fry gently, but do not allow to brown. Add the brioche, and cook until it starts to brown, then tip into a heatproof bowl.

2. Season the mixture with salt and pepper, then mix in the chopped herbs, beaten eggs and stock.

3. Butter a 1.5 litre ovenproof dish, pour in the mixture and bake for 25-30 minutes, until set and crisp and golden brown on top.

4. Serve with with the roast turkey a good helping of
compote on the side. 

Try this with Brian's Sage-roasted turkey and Mulled apple compote.

  • Preparation time: 10 minutes
  • Cooking time: 25 minutes to 30 minutes
  • Total time: 35 to 40 minutes

Serves: 8 to 10

Nutritional Info

Typical values per serving:

Energy 1,783kj
Fat 22g fat
Saturated Fat 13.9g saturated fat
Carbohydrate 45.1g carbohydrate
Sugars 9.6g sugars
Protein 11.9g protein
Salt 1.1g salt
Fibre 3.5g fibre

per serving (for 10)

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4 stars

Average user rating Based on 2 ratings