This Salted Caramel Bread and Butter Brioche Pudding is the ultimate comfort dessert, combining soft brioche rolls, rich Nutella, and a luscious homemade salted caramel custard. Perfect for family gatherings, holidays, or cozy weekends, this indulgent pudding delivers a wonderful balance of sweetness, creaminess, and chocolate flavor in every bite.
Why You’ll Love This Recipe
- Rich and comforting dessert with a luxurious texture
- Made with simple, easy-to-find ingredients
- Combines Nutella, brioche, and salted caramel for incredible flavor
- Perfect for entertaining and special occasions
- Family-friendly and guaranteed to impress guests
- Delicious served warm with vanilla ice cream
Ingredients
- Butter, for greasing
- 6 brioche rolls, sliced
- 6 tbsp Nutella
- 5 large eggs
- 3 tbsp water
- 100 g caster sugar
- 1/2 tsp flaky salt
- 250 ml double cream
- 250 ml full-fat milk
To Serve
- 50 g good-quality dark chocolate, roughly chopped
- 1 handful raspberries
- Fresh mint sprigs
- Vanilla ice cream
Instructions
- Lightly grease a deep ovenproof baking dish (approximately 30 x 20 cm) with butter.
- Spread 1 tablespoon of Nutella onto each sliced brioche roll and sandwich together.
- Arrange the brioche sandwiches neatly in the prepared baking dish.
- In a large bowl, whisk together the eggs and milk until combined.
- Add the water to a medium saucepan and bring to a gentle simmer.
- Add the caster sugar and allow it to bubble gently without stirring for 3–5 minutes, until it turns a deep golden caramel color.
- Lower the heat and carefully pour in the cream while whisking continuously. The mixture will bubble vigorously.
- Stir in the flaky salt and remove from the heat.
- Allow the caramel mixture to cool for about 10 minutes.
- Slowly whisk the cooled caramel into the egg mixture until smooth.
- Pour the caramel custard over the brioche sandwiches.
- Let the pudding soak for 10 minutes, gently pressing the brioche down occasionally to absorb the custard.
- Cover loosely with parchment paper.
- Preheat the oven to 160°C Fan (320°F).
- Bake the Salted Caramel Bread and Butter Brioche Pudding for 25–30 minutes, or until golden and set.
- Remove from the oven and immediately sprinkle over the chopped dark chocolate.
- Let stand for 5 minutes while the chocolate melts slightly.
- Garnish with raspberries and fresh mint.
- Serve warm with vanilla ice cream.
Tips & Tricks
- Use slightly stale brioche for better custard absorption.
- Avoid stirring the caramel while cooking to prevent crystallization.
- Let the caramel cool slightly before adding to eggs to avoid scrambling.
- For extra richness, use all cream instead of part milk.
- Add chopped toasted hazelnuts for extra texture.
- Serve fresh from the oven for the best texture.
Details
Dietary Notes: Vegetarian
Prep Time: 20 minutes
Soaking Time: 10 minutes
Cook Time: 30 minutes
Total Time: 1 hour
Yield: 6 servings
Category: Dessert
Method: Baking
Cuisine: British
Difficulty: Easy
Notes
- Brioche can be replaced with challah or enriched white bread.
- Milk chocolate may be substituted for dark chocolate if preferred.
- Strawberries, blackberries, or blueberries can replace raspberries.
- Drizzle extra salted caramel sauce over each serving for an even more luxurious finish.
- Serve with whipped cream or custard instead of ice cream if desired.
Nutrition (Approximate Per Serving)
- Calories: 620
- Protein: 12g
- Carbohydrates: 68g
- Fat: 34g
- Saturated Fat: 18g
- Fiber: 4g
- Sugar: 42g
- Sodium: 280mg
FAQ
Can I make Salted Caramel Bread and Butter Brioche Pudding ahead of time?
Yes. Assemble the pudding up to 24 hours in advance, cover, and refrigerate. Bake just before serving.
Can I freeze this bread pudding?
Absolutely. Once cooled, wrap tightly and freeze for up to 2 months.
What makes brioche ideal for bread pudding?
Brioche is rich and buttery, allowing it to absorb the custard beautifully while maintaining a soft texture.
Can I use store-bought caramel sauce?
Yes, but homemade salted caramel provides a fresher and more authentic flavor.
How do I know when the pudding is done baking?
The top should be golden brown, and the custard should be set with only a slight wobble in the center.
Can I make this recipe without Nutella?
Yes. Chocolate spread, cookie butter, or even peanut butter can be used as alternatives.
Storage
Refrigerator:
Store leftovers in an airtight container for up to 3 days.
Freezer:
Freeze individual portions or the entire pudding for up to 2 months.
Reheating:
Warm in a 160°C (320°F) oven for 10–15 minutes or microwave individual servings until heated through.
Similar Recipes
Salted Caramel Bread and Butter Brioche Pudding Recipe
Ingredients
- Butter for greasing
- 6 brioche rolls sliced
- 6 tbsp Nutella
- 5 large eggs
- 3 tbsp water
- 100 g caster sugar
- ½ tsp flaky salt
- 250 ml double cream
- 250 ml full-fat milk
For Serving
- 50 g good-quality dark chocolate roughly chopped
- 1 handful raspberries
- Fresh mint sprigs
- Vanilla ice cream
Instructions
- Lightly grease a deep ovenproof baking dish (approximately 30 x 20 cm) with butter.
- Spread 1 tablespoon of Nutella onto each sliced brioche roll and sandwich together.
- Arrange the brioche sandwiches neatly inside the prepared baking dish.
- In a large mixing bowl, whisk together the eggs and milk until fully combined.
- Pour the water into a medium saucepan and bring to a gentle simmer.
- Add the caster sugar and allow it to bubble gently without stirring for 3–5 minutes, or until it develops a rich golden caramel color.
- Reduce the heat and carefully pour in the double cream while whisking continuously. The mixture will bubble vigorously.
- Stir in the flaky salt and remove from the heat.
- Allow the caramel to cool for approximately 10 minutes.
- Slowly whisk the cooled caramel mixture into the egg and milk mixture until smooth.
- Pour the salted caramel custard evenly over the brioche sandwiches.
- Let the pudding soak for 10 minutes, gently pressing the brioche down occasionally to help absorb the custard.
- Cover loosely with parchment paper.
- Preheat the oven to 160°C Fan (320°F).
- Bake the Salted Caramel Bread and Butter Brioche Pudding for 25–30 minutes, or until golden brown and the custard is set.
- Remove from the oven and immediately sprinkle over the chopped dark chocolate.
- Allow the pudding to rest for 5 minutes so the chocolate softens and melts slightly.
- Garnish with fresh raspberries and mint sprigs.
- Serve warm with generous scoops of vanilla ice cream.
Notes
- Brioche can be replaced with challah or enriched white bread.
- Milk chocolate may be substituted for dark chocolate if preferred.
- Strawberries, blackberries, or blueberries can replace raspberries.
- Drizzle extra salted caramel sauce over each serving for an even more luxurious finish.
- Serve with whipped cream or custard instead of ice cream if desired.
Conclusion
This Salted Caramel Bread and Butter Brioche Pudding combines everything dessert lovers crave: buttery brioche, rich Nutella, silky salted caramel custard, and melted dark chocolate. Whether you’re serving it at a festive gathering or enjoying it as a weekend treat, this decadent pudding delivers comfort and indulgence in every bite. Pair it with vanilla ice cream and fresh berries for a truly unforgettable dessert experience.