I had some leftover Brioche Bread that was getting dry, and that was actually perfect for Pudding. I made Brioche Pudding for my family and it was delicious. I am now writing down how I made it. I added Stewed Apple, but it is optional. You can add Ripe Pear instead. This recipe is for 2 individual servings and it would be easy to multiply. You can make a large pudding using a pie dish, but individual servings can be cooked a lot quicker. Heat them in the microwave for a few minutes before baking, so that pudding can be baked even quicker.


2 Servings *I used 10cm ramekins (250ml capacity)


2 slices Brioche Bread *Today I used 1 and 2/3 slices
Butter for greasing ramekins *optional
1 tablespoon Sultanas OR Raisins
1/2 Apple *optional, Pear can be used
1/2 cup Milk
1/4 cup Cream *OR extra Milk
1 Egg
2 tablespoons Caster Sugar
1/4 teaspoon Vanilla Extract

  1. If you are going to add stewed Apple, cut into small pieces, place in a heat-proof bowl, add a little Sugar, cover and microwave for 1 minute.
  2. Butter inside the ramekins and thinly coat the bottom and sides. *Note: You can skip this process. The mixture will stick to the ramekins but you can scrape it as you eat.
  3. Preheat oven to 160 to 170℃.
  4. Cut OR tear Brioche Bread slices into small peaces and place in the each ramekin. Add some Sultanas (OR Raisins) and stewed Apple pieces.
  5. Place Milk, Cream, Egg, Caster Sugar and Vanilla Extract in a measuring jug OR bowl, and mix well using a whisk. Pour the mixture over the Brioche pieces. Make sure all the Brioche pieces soak in the mixture.
  6. Bake for 30 minutes or until cooked through and top is golden. *Note: Heat them in the microwave for 1-2 minutes before baking, so that pudding can be baked quicker.
  7. *Note: Pudding can be cooked in the microwave entirely, though you won’t get crispy top. You might be interested in ‘Instant Bread & Butter Mug Pudding’.
  8. Enjoy hot, with Vanilla Ice-cream, Cream, Sour Cream, etc.