There are few things in life as comforting as a warm, golden, custardy bread and butter pudding. It’s like a big, cosy hug in dessert form—soft, rich, and utterly irresistible. But, being the dessert-obsessed fiend that I am, I just had to give this classic British pudding an upgrade. Enter Pistachio Brioche Bread and Butter Pudding. Because if we’re indulging, let’s do it properly.
This recipe takes everything you love about the traditional version and dials it up a notch. Instead of plain white bread, we’re using buttery, pillowy brioche that soaks up the creamy pistachio custard like a dream. We’re skipping the spread of butter on the bread as the buttery richness comes from using the brioche. And instead of the usual raisins (which, let’s be honest, can be a bit meh), we’re throwing in handfuls of vibrant, nutty pistachios for a little crunch and an extra layer of luxury. A sprinkle of caster sugar before it goes into the oven, to give it a wicked crunch, almost brûléed topping.
The best part? This pudding is dangerously easy to make—no fancy techniques, no complicated steps, just simple ingredients coming together to create something truly magical. It’s the kind of dessert that makes you want to grab a spoon, curl up on the sofa, and savour every last bite.
So, if you’re ready to transform humble cupboard ingredients into the ultimate showstopping pudding, let’s get baking!
Equipment You'll Need
Pistachio Brioche Bread and Butter Pudding Recipe
- Total Time: 35 minutes
- Yield: Serves 8
Description
Serves 8
Ingredients
- 300g Brioche, roughly torn in large chunks
- 420g Semi Skimmed Milk
- 3 Free Range Eggs and 3 Free Range Egg Yolks
- 150g Caster Sugar
- 125g Pistachio Paste
- 35g Pistachios, roughly chopped
- 1tbsp Caster Sugar, extra
Instructions
- Oven to 160c and butter a 20cm Baking Dish. Add the brioche to the dish, snuggly packing in the pieces without squashing them.
- In a small sauce pan, being the milk to just below boiling. In a jug, whisk together the eggs, egg yolks, caster sugar and pistachio paste. When the milk is ready, add a little splash of the milk to the eggs mixture at a time, whisking as you go. Mix until all the milk is added to the egg mixture.
- Pour the egg/milk mixture over the prepare brioche, scatter over the chopped pistachios and sprinkle over the extra caster sugar.
- Bake in the oven for 25-30 minutes until golden on the surface, serve immediately with cream or ice cream. Leftovers can be refrigerated for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Pudding
- Method: Bake
- Cuisine: English
Love Pistachio Recipes? Why not also try –
- Pistachio and White Chocolate Rice Krispies Treats Recipe
- Pistachio And Cherry Frangipane Tart Recipe
- Pistachio Frangipane Croissants Recipe
- Croissant Supreme Swirls Recipe
- Baklava Flavour Pop Tarts Recipe
- Baklava Babka Recipe
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