Easy to make, tastes amazing and completely moreish, Brioche Bread Pudding with Lemon Curd and Raspberries is loaded with raspberries, tangy lemon curd, buttery croissants and brioche with a silky egg custard. Perfect for serving as the finale to brunch, or cosied up next to the fire, this dessert ticks all the boxes for comfort food.
Brioche Bread Pudding with Lemon Curd and Raspberries isn’t the stuff of childhood nursery foods. It’s utterly delicious and beyond easy to make, and perhaps best of all it can be prepared ahead and baked when you’re ready! Got to love that!
The recipe for the Brioche Bread Pudding was given to us by our cousin Trace who knows we love a great dessert, especially when lemons are involved. Sadly Trace doesn’t recall where the recipe came from originally.
At a Glance This Is What You Need To Make Brioche Bread Pudding With Lemon Curd And Raspberries
We’ve updated our brioche bread pudding and used a combination of brioche and croissants. We like that the croissants add a different texture and create a crispy gnarly pudding top.
Brioche Is Arguably The Most Classic Choice When It Comes To French Toast And Bread Pudding
What makes Brioche different to most other breads? Generally speaking most breads are made from a combination of flour, salt, yeast and water. Brioche on the other hand is made using a mixture of plenty of eggs, butter and milk. It’s the high fat that makes brioche sooo special and perfect to use when makeing bread puddings. Brioche soaks up the lemon curd and custard and holds its shape without turning into a soggy, wet mouth feel. The top of the pudding browns up beautifully with golden, slightly crunchy bits on top.
What Bread May I Substitute For Brioche When Making Bread Pudding
If you can’t get your hands on a loaf of brioche you can use all butter croissants, fruit loaf, challah, baguettes, a good sourdough or a strong sandwich bread like focaccia. What you don’t want to use is ordinary stale white sandwich bread which simply turns to mush once it’s coated with the lemon curd and custard.
Can I Make This Ahead Of Time
Yes this dessert can be made ahead, up to 2 days before baking. Prepare the bread and toss through the lemon curd and place into baking dish and dot the raspberries around then cover in cling film. Make the custard and refrigerate separately. When you’re ready to bake, pour the custard over the bread and raspberries and allow to sit for 5-10 minutes before going ahead and baking. Too easy!
Can I Use Other Fruits
You can use any fresh berries such as strawberries, blueberries, blackberries, mulberries or whatever berry you have on hand. You could also use poached apples, peaches, plums or nectarines to make brioche bread pudding.
Watch How To Make Brioche Bread Pudding With Lemon Curd And Raspberries
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How To Reheat Brioche Bread Pudding
Preheat your oven to 165c (330f) and loosely cover the brioche bread pudding with foil. Place into preheated oven for 15-20 minutes or until warmed through. You can also microwave it for a minute or so instead.
Brioche Bread Pudding With Lemon Curd And Raspberries
This is super easy and quick to put together. Perfect to serve at a brunch or for a cosy dessert by the fire.
- 6 slices brioche bread
- 4 croissants
- 400g lemon curd (14 ounces)
- 200g fresh raspberries (14 ounces)
- 100g caster sugar (3 1/2 ounces)
- 4 large eggs
- 600ml pouring cream (1 1/4 pints)
- 2 teaspoons vanilla extract
- butter, for greasing the dish
- preheat oven to 175c (345f)
- lightly butter a 25cm x 20cm (10 x 7 inch) baking dish
- tear up the brioche and croissants into golf ball sized pieces and place into a bowl
- add lemon curd and mix
- add 1/3 each of bread mix into baking dish and scatter 1/3 of the raspberries over bread
- repeat 1/3 layering finishing with raspberries on top
- heat cream in a saucepan until gently simmering and set aside to cool a little (5 mins)
- in a medium bowl mix whisk together eggs, sugar and vanilla
- whisking constantly, slowly whisk the cream into the egg mixture
- pour over the brioche and croissants and using a spoon to part the bread mixture several times to allow the custard to seep down into the bread
- gently push the brioche and croissants down so they soak up as much of the custard as possible
- let the dish sit for 5 minutes before placing on the middle shelf of the oven
- bake for 30-35 minutes until the brioche and croissants are starting to brown and the cream mixture has set
- remove from oven and allow to sit for 5 minutes before serving
- dust with icing sugar and serve warm with your choice of ice cream, cream or mascarpone.
Amount Per Serving Calories 859Total Fat 55gSaturated Fat 33gTrans Fat 2gUnsaturated Fat 18gCholesterol 345mgSodium 531mgCarbohydrates 77gFiber 3gSugar 44gProtein 15g
Nutritional information provided here is only intended as a guide.