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Chocolate Marmalade Brioche Bread and Butter Pudding

By Karen Burns Booth

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Chocolate Marmalade Brioche Bread and Butter Pudding

A great way to use up day old bread. Leftovers can easily be reheated in the microwave and served later.


6 small brioche buns (or 8 to 10 slices of brioche bread)

softened butter to spread

6 teaspoon Orange Marmalade with Champagne

6 teaspoon chocolate spread

3 large eggs, beaten

1/4 cup caster sugar

2 cups full cream milk

extra sugar for sprinkling

cocoa or grated chocolate for garnish

Made with
Orange Marmalade with Champagne


  1. Pre-heat oven to 350F and butter a glass baking dish.
  2. Cut the brioche buns in half and spread with butter. Then add the chocolate spread on on half of buttered bun and the marmalade on the other half. sandwich them together and arrange in the buttered baking dish.
  3. Whisk the sugar into the beaten eggs and then add the milk. Whisk again and then pour the custard over the brioche buns, pushing the buns down with the back of a spoon so the liquid covers most of them.
  4. Leave to soak for up to 1 hour and then bake for 25 to 30 minutes in a pre-heated oven or until the pudding has puffed up and the egg custard mixture has set.
  5. Sprinkle with sugar and cocoa or grated chocolate to serve. Serve with pouring cream.

Time: 1 hr

Makes: 6-8 servings

Difficulty: Medium

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