There’s something about December evenings that makes me crave warm, custardy desserts—the kind that fogs up the windows and fills the whole house with that buttery, spiced scent. This brioche & Christmas pudding bread & butter pudding was born on one of those nights. I remember standing in my kitchen with a half-stale brioche loaf and the last chunk of Christmas pudding staring at me like, “Well? Do something magical.” And honestly… I did.

The first time I made it, I wasn’t expecting anything extraordinary. But the smell—oh, goodness. It was like cinnamon, brandy, vanilla, and caramel had decided to throw a holiday party. I kept opening the oven just to inhale it again. My husband wandered in saying, “What on earth is baking? It smells like Christmas exploded.”

When I finally scooped it out, the brioche was soft and custardy, the Christmas pudding melted into little pockets of spice and fruit, and the top had that perfect golden, almost crackly edge. One spoonful and I knew this wasn’t a once-a-year dessert… it was the holiday dessert.

What I love most is how comforting it feels—simple ingredients, easy assembly, no fuss—and yet it tastes like you spent all afternoon on it. It’s the kind of recipe that makes people hover around the table with spoons, waiting for permission to dive in. Every Christmas since, it’s become our quiet family ritual, the dessert we make when life feels a bit too fast and we want something warm to slow it down.

So if you’ve got leftover pudding, brioche that’s a little too bouncy, or just need something cozy to celebrate the season—this dish always delivers that little spark of holiday magic.

Recipe Resume (Selling Points — Punchy, Todd Wilbur Style)

Super-fast prep—10 minutes and it’s in the oven.
Uses leftover Christmas pudding like a pro.
Caramelized top + creamy center = absolute perfection.
Brioche makes it richer than any classic version.
Warm spices turn your kitchen into a holiday bakery.
Crowd-pleaser for brunch, dessert, or even breakfast.
Customizable with booze, chocolate, or spices.
Ridiculously easy… dangerously delicious.

Why This Brioche & Christmas Pudding Bread & Butter Pudding Is The Only One You’ll Ever Need

This recipe started as a “use what’s left” dessert one chaotic Christmas Eve. My sister was visiting, the kids were loud, and I needed something warm and comforting that didn’t require precision. When I pulled it out of the oven, everyone fell silent after the first bite—rare moment. Since then, it’s become our family’s unofficial festive tradition.
Cuisine Type: British.

What You Really Need to Make This Amazing Brioche & Christmas Pudding Bread & Butter Pudding (Simplified)

Brioche loaf, sliced
Christmas pudding (crumbled)
Butter (softened)
Eggs
Whole milk
Heavy cream
Sugar
Vanilla
Optional: nutmeg, brandy, orange zest

How to Master the Perfect Brioche & Christmas Pudding Bread & Butter Pudding (My Secret Method)

Butter the brioche slices generously—don’t rush it; the buttery edges help everything caramelize later. Layer the brioche and crumbled Christmas pudding in a dish, tucking little pieces in between so each bite gets both richness and spice.

Whisk the milk, cream, eggs, sugar, and vanilla until smooth. Pour it slowly over the brioche, letting it soak in as if you’re feeding it warmth. Press down gently with your fingertips so every slice gets coated. Let it sit five minutes, then bake until the top turns golden and the custard wobbles softly in the center.

Chef’s Notes and Tips For A Flawless Brioche & Christmas Pudding Bread & Butter Pudding

Letting the brioche rest in the custard before baking is key—it transforms the loaf into that silky, rich texture that makes this dessert unforgettable. Also, don’t be shy with butter; it’s the secret to that golden top.

If you like a deeper, more festive flavor, add a splash of brandy or a sprinkle of nutmeg. And for a softer, creamier center, pull it from the oven when it still has a gentle jiggle.

Get Creative! Easy Substitutions and Fun Variations

Swap brioche for challah or panettone for a sweeter, fluffier twist. Mix in chocolate chunks, raisins, or chopped nuts. Add orange zest for brightness or soak the brioche in spiced rum for adult-only indulgence. You can even turn this into a “mini pudding” by baking it in individual ramekins.

Lighten It Up! Simple Swaps for a Healthier Version

Use low-fat milk, halve the cream, and replace half the brioche with wholegrain bread. Reduce sugar and rely on the natural sweetness of the Christmas pudding. WW-friendly? Skip the butter and use a milk-only custard. Still delicious, just a bit gentler.

And there you have it! Don’t forget to let us know how your dish turns out, and consider checking out some of our other Recipes.

Are You Curious About Anything Else? Take a Look at the Most Frequently Asked Questions We Get About This Recipe

1. Can I make this brioche Christmas pudding bread and butter pudding ahead of time?

Yes—you can assemble it completely, cover it, and refrigerate overnight. The brioche absorbs the custard beautifully, making the texture even creamier. When you bake the next day, add a few extra minutes since it starts cold. This approach is perfect for stress-free Christmas mornings or dessert prep during busy holiday gatherings.

2. Can I use stale brioche for this recipe?

Absolutely. Stale brioche actually works better because it soaks up the custard without falling apart. This makes it ideal for anyone searching leftover Christmas pudding dessert ideas or ways to revive aging bread. If your brioche is very soft, toast it lightly first.

3. Do I have to use Christmas pudding?

No, but it adds the signature holiday flavor that makes this special. You can swap with fruitcake, mince pies, panettone scraps, or even cinnamon swirl bread. But if you’re aiming for that traditional British Christmas pudding dessert taste, stick with the classic.

4. Can I freeze this pudding?

Yes—freeze it baked or unbaked. If baked, thaw and reheat gently in the oven so the custard stays tender. If unbaked, thaw overnight and bake as usual. It’s a great way to extend the life of leftover pudding.

5. Why is my custard too runny?

It likely needed a few extra minutes in the oven or the brioche didn’t soak long enough. Letting it rest before baking helps avoid this. The ideal texture is set at the edges with a gentle wobble in the center.

6. How do I keep the top from burning?

If the top browns too quickly, cover loosely with foil. Airy breads like brioche toast fast, especially when brushed with butter. Lowering the oven rack also helps.

7. What can I serve with this bread & butter pudding?

Pouring cream, custard, brandy sauce, vanilla ice cream, or even a spoonful of Greek yogurt. The richness pairs beautifully with cold, creamy toppings.

8. Can I reduce the sugar?

Yes—Christmas pudding is sweet enough on its own. You can halve the sugar or omit it entirely for a less sweet version while still keeping that rich, festive flavor.