This brioche bread and butter pudding with mincemeat is the ideal comforting dessert for a cold winter’s day and has those traditional Christmas flavours of sweet mincemeat and custard.
Using up leftovers after Christmas is really satisfying, with this recipe I cleared the cupboard of a jar of mincemeat which wasn’t used to make mince pies, a pack of brioche rolls AND a carton of readymade custard.
It is a great Christmas bread and butter pudding option when you want to use up some of your leftovers.
It is that peculiar time of year when I have no idea what day it is – is it Sunday? No, it turns out to be a random Thursday – and no idea what a normal meal consists of.
Celebrations chocolates are acceptable as a mid-morning snack, a hot chocolate is just a normal drink and for some odd reason none of my clothes seem to fit comfortably…. Bring on the dessert!
Brioche bread and butter pudding
Brioche bread and butter pudding uses brioche bread or rolls in place of slices of normal bread used in a normal bread and butter pudding recipe.
That twist takes the traditional English dessert of bread and butter pudding to a new level with the buttery richness of brioche bread.
I also like to use panettone for bread and butter pudding for another festive twist, though I usually make that recipe in the slow cooker.
Using up leftover mincemeat
Adding sweet mincemeat to the brioche pudding gives it a really Christmassy flavour which is great over the festive period.
If you planned to make mince pies but still have some left over then this dessert is a great way to use up those Christmas leftovers!
An indulgent dessert like this can be the last of the Christmas indulgences before the New Year comes and we get back to the normal routine.
While you could make your own custard for this recipe, I used some shortcuts here and used a carton of readymade luxury custard with clotted cream.
If you make your own make enough for a pint jugful and that should be plenty.
Step by step
See the recipe at the end of the post for the full details and a printable recipe card.
- Grease a medium sized oven tray with butter then spoon in a layer of mincemeat in the base of the pan.
- Layer the brioche slices on top of the mincemeat.
- Add in more spoonfuls of mincemeat on top of the brioche layer.
- Pour on the custard evenly then add more mincemeat on top to use up your jar.
- Bake in a preheated oven (180 degrees C) for 30 mins, until the brioche slices are golden brown.
Look at that rich and unctuous custard, even before baking it looks delicious. After cooking the colour deepens, the brioche crisps up around the edges and in the centre it softens covered in custard. This is set to be your new favourite winter dessert….
Instead of mincemeat you could flavour your brioche bread and butter pudding with one of these options:
- chunks of chocolate – great combined with chocolate chip brioche buns too
- chunks of Terry’s chocolate orange
- dried fruit like sultanas or raisins
- chunks of apple and a little cinnamon
- raspberries and white chocolate chunks
More recipes to use up your leftovers
If you have lots of sweet Christmas leftovers then here are some ideas to use them up:
- Candy canes: Christmas chocolate shortbread, Candy cane fudge
- Baileys or other liqueurs or spirits: Baileys chocolate cake, boozy salted caramel fudge, amaretto fudge, boozy salted caramel hot chocolate
- Panettone: panettone bread and butter pudding
- Cranberries: cranberry cheesecake pies, cranberry pudding
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Brioche Bread and Butter Pudding with Mincemeat
- 5 brioche rolls sliced
- 510 g readymade sweet mincemeat
- 1 tsp butter for greasing the baking pan
- 500 g readymade custard I used a carton of deluxe custard
- Grease a medium sized oven dish with the butter.1 tsp butter
- Add a layer of mincemeat in spoonfuls on the base of the pan.510 g readymade sweet mincemeat
- Layer the brioche slices on top of the mincemeat.5 brioche rolls
- Add in more spoons of mincemeat.
- Pour on the custard, covering as much of the ingredients as possible.500 g readymade custard
- Add a few more spoonfuls of mincemeat on the top.
- Bake at 180℃ / 350℉ for 30 mins, until golden brown.