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Brioche bread pudding.

Brioche Bread and Butter Pudding

This Czech-style brioche bread and butter pudding won't disappoint as a dessert, sweet breakfast or main dish. It's made of several layers of brioche and cinnamon-spiced grated apples.
Course Breakfast, Dessert
Cuisine Czech
Keyword apple dessert
Prep Time 50 minutes
Cook Time 50 minutes
Total Time 1 hour 40 minutes
Servings 6 people
Calories 524kcal
Author Lea


  • 500 g apples peeled, cored and coarsely grated or cut into thin pieces
  • 3 eggs whisked
  • 1 tsp vanilla extract (optional)
  • 500 ml full-fat milk
  • 1 brioche loaf cut to 12 slices
  • 7 tbsp caster sugar
  • 1 tsp cinnamon
  • 50 g butter to grease the dish and for the top layer of the pudding


  • Preheat the oven to 180°C/160°C fan and butter the baking dish (approx. 26 x 19 x 6 cm).
  • Coarsely grate or thinly slice the peeled and cored apples.
  • Heat the milk in a pot until quite warm but not too hot.
  • Whisk the eggs with vanilla in a large bowl.
  • Pour the warm milk over the beaten eggs and keep whisking until the ingredients are properly combined.
  • To assemble the pudding:
  • Cut the brioche into 12 slices (the pudding has 3 brioche layers - 4 slices per layer)
    Tip: You can cut the brioche slices in half or quarters or squash them into place to make them cover the whole surface.
  • Dip the first 4 slices in the warm milk and arrange them over the base of the buttered baking dish.
  • Spread half of the apples over the first brioche layer. Sprinkle them with ½ the amount of sugar and ½ teaspoon of cinnamon.
  • Repeat the process by dipping 4 brioche slices in the milk and layer them on top of the apple filling, covering the entire area.
  • Spread the remaining apples across the second brioche layer; sprinkle them with the remaining sugar and ½ teaspoon of cinnamon.
  • Dip the last 4 brioche slices in the milk and lay them on top of the apples. These slices make the top layer of the pudding.
  • Place a generous slice of butter on each brioche and pour any remaining milk over the pudding.
  • Bake at 180°C/160°C fan for approximately 50 minutes or until the pudding is nicely golden brown.
  • Serve it while the pudding is still warm, or let it cool down to room temperature.


Calories: 524kcal | Carbohydrates: 60g | Protein: 12g | Fat: 26g | Saturated Fat: 15g | Cholesterol: 195mg | Sodium: 422mg | Potassium: 219mg | Fiber: 2g | Sugar: 27g | Vitamin A: 1039IU | Vitamin C: 4mg | Calcium: 147mg | Iron: 1mg