Peanut Butter Brioche Bread and Butter Pudding
By Ocado
Published on 02 January 2024
We love a prep-ahead pud, and our peanut butter and jelly twist on classic bread and butter pudding couldn’t be easier. Spread leftover sliced brioche with nut butter, soak in custard then top with berries and bake for a dessert fit for the family. Next time switch the peanut butter for almond butter and sprinkle with flaked almonds before baking for a little extra crunch. Looking for more baking recipes? Look no further.
Time and servings
20 minsTotal time
6Servings
10 minsPrep time
10 minsCooking time
Ingredients
- 300g brioche, sliced
- 150g peanut butter, smooth or crunchy
- 150g seasonal or frozen berries
- 3 medium eggs
- 50g caster sugar
- 350ml whole milk
- 75g dark, milk or white chocolate, roughly chopped
- 3 tbsp squeezy peanut butter
Method
Step 1
Evenly spread the peanut butter over the sliced brioche (see Tip). Cut each slice in half diagonally then layer, peanut butter side down, scattering in half the berries between layers, in a 1L baking dish, overlapping slightly.Step 2
To make the custard, whisk the eggs, sugar and milk in a large jug until smooth. Pour over the brioche and push down slightly until the bread is almost submerged in custard mixture. Cover and chill for at least 4 hours, or overnight.Step 3
When you are ready to bake, remove the pudding from the fridge and scatter with the remaining berries. Heat the oven to 170°C/ 150°C fan/ gas 3 ½.Step 4
Once the oven is up to temperature, bake the pudding for 25-30 mins, until golden and the custard is just set.Step 5
When the pudding has 10 mins left to cook, put the chocolate in a heatproof bowl set over a pan of barely simmering water and heat until just melted.Step 6
Remove the pudding from the oven and allow to cool for 5 mins before drizzling with squeezy peanut butter and melted chocolate.