Nigella Chocolate Chip Brioche Bread And Butter Pudding Recipe [GUIDE]

If you’ve ever found yourself staring into the depths of your kitchen, contemplating dessert, then this creation by Nigella Lawson might just be the answer to all your sweet cravings. Nigella’s Chocolate Chip Brioche Bread and Butter Pudding is the kind of comfort food that invites you to forget about everything else and just dive into its gooey, rich layers. Imagine this: golden, buttery brioche, soft and pillowy, layered with dark chocolate chips and then soaked in a creamy, vanilla-scented custard. The result is a warm, decadent dessert that feels like a hug in the form of food.

It’s the perfect marriage of two beloved classics: the nostalgia of bread and butter pudding and the indulgence of chocolate. Think of it as a dessert you can serve on any special occasion but also one you can sneak into your kitchen late at night, just because you deserve it. The rich texture of the brioche, combined with the melting chocolate, is enough to make you want to faceplant into the bowl. It’s cozy, it’s sweet and it’s somehow sophisticated while still feeling down-to-earth.

What I love most about Nigella’s version is that it’s ridiculously simple to make, even though it looks like something you could only order from an upscale café. It’s the perfect balance of fancy without being fussy, a nod to Nigella’s signature style. She’s all about food that feels like it’s been made with love, not stress. And this dessert? It absolutely exudes that.

Nigella Chocolate Chip Brioche Bread And Butter Pudding Recipe

Ingredients Needed

Here’s the thing: most of the ingredients for Nigella’s Chocolate Chip Brioche Bread and Butter Pudding are probably already in your kitchen if you bake even a little. There’s nothing too fancy here, just a few pantry staples that come together to make magic.

• Brioche bread: This is the star of the show. It’s a buttery, slightly sweet bread that gives the pudding its rich texture. I’ve made this pudding with a few other types of bread before but nothing quite compares to brioche. It’s soft, it’s fluffy and it absorbs the custard so beautifully.
• Butter: You’ll need butter to slather on the brioche slices before assembling the pudding. I like to go for the good stuff-unsalted butter, because it gives you more control over the seasoning. You can practically taste the richness.
• Chocolate chips: Nigella suggests dark chocolate chips and trust me, the bitterness of the dark chocolate complements the sweetness of the brioche so well. But if you’re someone who can’t get enough of milk chocolate, feel free to use that instead. It’s your pudding, after all!
• Eggs: Eggs are the magic behind the custard. They help bind everything together and give it that creamy, velvety texture.
• Double cream: This is what makes the custard indulgent and rich. You could technically use regular cream but the double cream gives it that luxurious mouthfeel that makes every bite feel like a little celebration.
• Whole milk: Just a little bit to balance the richness of the double cream and give the custard its smoothness.
• Vanilla extract: A dash of vanilla goes a long way in making the custard fragrant and warm.
• Sugar: Just enough to sweeten the custard without overwhelming the other flavors.

Equipment Needed

Making Nigella’s Chocolate Chip Brioche Bread and Butter Pudding doesn’t require any fancy gadgets which is part of its charm. This is a low-maintenance dessert that doesn’t need much to impress. Here’s what you’ll need:

• A baking dish: You want something medium to large-sized here-an 8×8-inch square or similar-sized rectangular dish will work perfectly. The goal is to fit your bread in a way that it’s all packed snugly together. I personally like using a glass or ceramic dish because it gives the pudding a nice, golden top.
• Mixing bowls: You’ll need a few bowls for making the custard and for buttering the brioche. Nothing too fancy here, just make sure the bowls are big enough to hold the ingredients as you mix them together.
• Whisk: A standard whisk will do the trick for blending the custard ingredients. You don’t need to go overboard, just give it a good mix.
• A butter knife: For buttering the brioche. You could use a regular knife but a butter knife just feels like the right tool for the job.
• Measuring cups and spoons: If you’re anything like me, you’ll appreciate the accuracy of measuring cups and spoons. It makes everything go a little smoother, especially when it comes to the custard.

Instructions To Make Nigella Lawson’s Chocolate Chip Brioche Bread And Butter Pudding

Here’s where the magic happens. Don’t worry, this dessert is shockingly simple.

1. Preheat the oven to 350°F (175°C). You want it nice and hot so that the pudding bakes evenly.
2. Butter your bread: Take your brioche and slice it thick. Slather butter on one side of each slice-generously. Don’t hold back here; it’s what makes the bread rich and flavorful. Layer the slices in the baking dish, buttered side up. You’ll want to fit the bread snugly but not so tight that it’s unmanageable. Leave little gaps for the custard to seep in.
3. Scatter the chocolate chips: Sprinkle the chocolate chips between the layers of brioche. I love to make sure there’s enough chocolate so that every bite feels like a little indulgence.
4. Make the custard: In a bowl, whisk together the eggs, cream, milk, sugar and vanilla. You want it to be smooth and well-combined. The vanilla is key here; it adds a depth of flavor that really makes the pudding sing.
5. Pour the custard over the brioche: Slowly pour the custard over the bread, making sure every piece gets a good soak. Let it sit for a few minutes to soak in and press the bread down gently so it absorbs all the custard.
6. Bake: Pop it in the oven for about 35-40 minutes or until the top is golden and the pudding is puffed up. You’ll know it’s ready when the custard is set but still a little wobbly in the middle. It will firm up as it cools.
7. Serve: Once it’s done, let it sit for a few minutes before serving. You can serve it warm with a scoop of ice cream, a dollop of whipped cream or even a drizzle of extra chocolate sauce if you’re feeling extra indulgent.

What I Learnt

What I learned from making this pudding a few times is how forgiving it is. It’s one of those dishes that you don’t need to stress over. The beauty is in the simplicity. You can tweak it depending on what you have in your pantry (I’ve used croissants in place of brioche and it was still amazing). But what really struck me was the joy of mixing the ingredients and watching them come together into something so comforting. It’s that slow moment of anticipation as the pudding bakes and fills your kitchen with its warm, sweet aroma.

I also learned how much people appreciate homemade desserts when they’re so effortless yet satisfying. Every time I’ve made this, people have asked for seconds and even thirds. There’s something about the combination of chocolate and bread that’s universally comforting and adding in the creamy custard only heightens that feeling.

FAQs

Can I Use Regular White Bread Instead Of Brioche?

While brioche gives this pudding its rich, buttery flavor, you can use regular white bread if you don’t have brioche on hand. But, I gotta say, the brioche just adds that extra indulgent touch-perfect for a cozy weekend treat!

How Do I Store Leftovers Of This Bread And Butter Pudding?

Leftovers? If you’re lucky enough to have any, you can store the pudding in an airtight container in the fridge for 2-3 days. Reheat it in the oven or microwave, but the fresh, golden top is really what makes it. So, I’d say, enjoy it within a couple of days for the best texture!

Can I Make Nigella’s Chocolate Chip Brioche Bread And Butter Pudding Ahead Of Time?

Absolutely! In fact, this pudding benefits from sitting for a bit. You can assemble it the night before, cover it, and pop it in the fridge. Then, just bake it off the next day. It gives the brioche time to soak up all those dreamy custard flavors. It’s like a time-saver magic trick!