It was one of those rainy afternoons that felt tailor-made for baking something indulgent-something rich, comforting, and a little bit decadent. I was feeling that craving for something warm and sweet, but I wanted a twist on the classic bread and butter pudding. You know the one: buttery, custardy, with layers of soft bread soaked in a silky vanilla custard. It’s a comfort food staple in many households. But there was a moment when I thought: what if I could elevate it? What if I could turn this humble dessert into something that feels a bit more luxurious?
That’s when I remembered Nigella Lawson’s Chocolate Chip Brioche Bread and Butter Pudding. This recipe takes the traditional bread and butter pudding and infuses it with something a little more indulgent-chocolate chips, and the buttery richness of brioche. It’s everything you love about the original, but with an extra dose of decadence. I was intrigued. Could it live up to the hype?
Spoiler: It did.
Nigella Lawson’s Chocolate Chip Brioche Bread And Butter Pudding Recipe
Nigella Lawson, a name almost synonymous with comfort food, has a way of taking simple ingredients and elevating them to something magical. This bread and butter pudding recipe, with its use of rich brioche and melty chocolate chips, is no exception. It’s the kind of dish that makes you feel like you’ve stumbled upon a secret dessert recipe that’s too good to be true. The layers of buttery brioche, the gooey chocolate, and the custard that bakes up perfectly every time-it’s as if it was created just for moments when you need something to warm you from the inside out.
I decided to follow the recipe to a T the first time I tried it, curious to see how Nigella’s guidance would work its magic. Here’s how you can do it too.
Ingredient List
Nigella’s recipe is surprisingly straightforward, using ingredients that you may already have in your kitchen. The list isn’t long, which makes it feel more accessible than it might sound at first.
For The Pudding
- 6 slices of brioche (fresh or slightly stale-either works)
- 100g (3.5 oz) of milk chocolate chips (feel free to use dark chocolate if that’s your vibe)
- 80g (about 3 oz) of unsalted butter, softened (because, well, butter makes everything better)
- 3 large eggs
- 400ml (1 2/3 cups) of whole milk
- 150ml (2/3 cup) of double cream
- 75g (3/4 cup) of caster sugar (superfine sugar works wonders here)
- 1 tsp of vanilla extract
- A pinch of salt
There’s something so wonderful about recipes like this-no fancy or hard-to-find ingredients. Just straightforward pantry staples, elevated by a bit of Nigella magic.
How To Make Nigella Lawson’s Chocolate Chip Brioche Bread And Butter Pudding?
First, you preheat your oven to 170°C (340°F). This step is critical for creating that golden, slightly crispy top layer while keeping the inside soft and custardy. Then, prepare your baking dish-Nigella recommends something around 2.5 liters (roughly 10 cups) in size. I used a 9-inch square dish, and it worked perfectly.
Butter The Brioche
Next up, you butter the brioche slices. You don’t want to be shy with the butter here-get a good, generous spread across each slice. Layer the buttered brioche in your dish, making sure to overlap the pieces a little. The butter will melt into the brioche and create those irresistible layers of richness.
Sprinkle The Chocolate Chips
Once your brioche is nicely arranged, scatter the chocolate chips over the top. I went a bit overboard the first time, because who doesn’t want a little more chocolate, right? Nigella calls for about 100g, but feel free to adjust depending on how chocolatey you want it. The heat from the oven will make them melt into gooey little pockets of chocolate goodness.
Make The Custard
In a bowl, whisk together the eggs, milk, double cream, sugar, vanilla extract, and a pinch of salt. The custard is where the magic happens. It’s so simple, but it binds everything together. I love how Nigella’s recipes always remind me that sometimes the best dishes aren’t about complexity, but about letting ingredients shine in their simplicity.
Once everything is whisked together, pour it gently over the bread and butter layers. You want the custard to soak into the bread, so be sure to give it a little time to absorb. Let it sit for about 15 minutes before baking. The longer it soaks, the richer the pudding becomes.
Bake
Now, the waiting begins. Pop the dish into your preheated oven and bake for about 35 to 40 minutes. During this time, your kitchen will start to smell like heaven. You’ll know it’s done when the top is golden brown, slightly puffed, and a little crisp around the edges, but still soft and custardy in the middle. Trust me, the wait is worth it.
Serve And Enjoy
Once out of the oven, let it cool for a few minutes before serving. The beauty of this dessert is that it can be served warm or at room temperature, though warm is definitely my preference. It’s perfect on its own, but you could top it with a little whipped cream, a scoop of vanilla ice cream, or a drizzle of extra chocolate sauce for even more indulgence.
Things I Learned
One of the things I learned from making this recipe is just how forgiving it is. You can tweak things based on your preferences or what you have in the kitchen. If you don’t have brioche, you could use challah or even a thick, sturdy white bread. The custard’s richness and the chocolate’s melting point don’t change based on small substitutions like that. Also, Nigella’s use of both milk and cream in the custard makes the texture impossibly silky. It’s a reminder that the best things in life don’t have to be overly complicated.
Another thing that stood out was how the brioche, buttered and layered, essentially becomes a sponge that absorbs the custard. The result is a beautiful contrast of textures-crispy edges and a soft, almost melt-in-your-mouth center. I hadn’t realized how transformative that would be until I took my first bite.
Finally, this recipe is more than just a dessert; it’s a reminder of the simple joys in life. There’s something comforting about the routine of making something from scratch, feeling the warmth of the oven, and knowing that soon enough, you’ll be eating something that’s as much about creating memories as it is about satisfying your sweet tooth.