Share this recipe

  • Save to your scrapbook
  • Save to your scrapbook

    Brioche bread pudding

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks


      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory
    • Write note

      Add Note


      The recipe will be added to your scrapbook

    Brioche bread pudding

    by Brian Turner

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

    Serves: 8 to 10


    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. 

    Your recipe note

    Edit your recipe note

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


    Average user rating

    4 stars