Think soft, fluffy brioche. A generous smear of fruit mince. A smattering of festive spice. And a golden, slightly crisp top that gives way to custardy layers underneath. Honestly, it’s the kind of dessert that makes me wish I lived in the northern hemisphere every Christmas! It’s simple. It’s comforting. And it’s exactly the sort of thing that makes Christmas feel… well, like Christmas. Say hello to my Festive Brioche Bread & Butter Pudding with Mincemeat.

A shallow dutch oven by a Christmas tree with a bread and butter pudding baked in it.

There’s something about the lead-up to Christmas that makes me want to bake every festive dessert in sight! Normally, I reserve dessert for Saturday nights, but come December, it’s on, and I don’t care what day it is. There are only 24 days to bake a year’s worth of Christmas dessert ideas, and I’m ready for it.

When I was an apprentice chef, I made more bread and butter pudding more times than I care to remember. And for a long time, I completely swore off it. I was done! But there is something so damn cozy and a simple bread and butter pudding recipe, and it can be made with literally a thousand different variations (I make a cracking bread and butter cake!) This time, though, it’s dressed up for the festive season.

Why You’ll Love This Festive Bread and Butter Pudd

This recipe is perfect for Christmas entertaining. It’s warm, nostalgic, and never lasts long. Plus, it feeds a crowd. You’ll easily get 6 – 8 portions out of this recipe; however, it can also be easily doubled if you need to!

The whole thing comes together in minutes. If you’re really in a pinch, prep your bread the day before with the butter and fruit mince. Then just store it in an airtight container until you’re ready to soak the bread. Time shaved off right there!

This time of year, it’s relatively easy to pick up a jar of good fruit mince. If you want to DIY it, my mum makes Mary Berry’s mincemeat recipe every Christmas, and it’s GOOD!

It’s everything we love about a classic bread and butter pudding, but with a cheery Christmas makeover.

Ingredients

Here’s what goes into this little festive number…

12 slices of brioche bread – My go-to loaf of brioche has 13 slices, so I can snack while I butter my bread. Winner!
Fruit mince (mincemeat), Homemade or store-bought.
Whole Eggs – I always use large eggs.
Pantry – brown sugar, white sugar (regular or caster sugar), vanilla extract
Spice – cinnamon, nutmeg
Dairy – whole milk, thickened cream (heavy cream), butter (I use Lurpak spreadable)

How to Make Brioche Bread and Butter Pudding (Step-by-Step)

1. Preheat the oven and prep your baking dish – I use my 26cm shallow casserole, which gives the pudding the perfect ratio of golden top to custardy base.

2. Sandwich the Brioche with fruit mince and butter the outer sides.

3. Make the Custard.

5. Soak and layer the brioche slices in the egg mixture.

6. Pour the remaining custard mixture over the top and leave it to rest.

7. Bake until golden brown.

8. Serve warm.

Equipment

A little side note because I always get asked… yes, you can bake this in a regular ovenproof baking dish. But if you’ve got a shallow Dutch oven or casserole (my Le Creuset 26cm shallow casserole is perfect), as it gives:

A golden, crisp top as well as a soft, custardy center.
That cozy, homely vibe you want at Christmas when you can just put dessert in the center of the table, and everyone helps themselves = Less work for me!

You’ll also need a large mixing bowl, a whisk, and measuring tools.

Cooks notes

I always find stale bread works better here than fresh. Day-old brioche is where it’s at. Once it’s had a little time to dry out, it soaks up the custard instead of turning soggy or collapsing the moment it hits the bowl. Fresh brioche is lovely, but it tends to float rather than drink. If all you’ve got is fresh, just leave the slices out on the bench for a bit or give them a quick toast to help them hold their shape.
Want to take it up a notch? Try adding a sprinkle of demerara sugar or flaked almonds to the top of the bread pudding before baking.

SHOP TIW STORE…

Let’s Serve It Up!

Ice cream is highly encouraged. Custard is also very acceptable. As is a dollop of double cream. YES to all of it!

Serve it warm. Always warm. That’s the sweet spot. Although I am guilty of eating cold, leftover brioche bread pudding straight from the fridge – Yes. It’s our little secret!

Thinking it could use a sauce with it? My whisky caramel sauce has Christmas written all over it! Drizzle a little over the top for added festiveness.

Storage + Reheating

If by some Christmas miracle you have leftovers, pop them in an airtight container, or cover with plastic wrap and store in the fridge for up to three days. To reheat, warm (covered) in the oven at 160°C for 10–15 minutes, or in a pinch, reheat in the microwave in short 30-second bursts until warm.

FAQ’s

Yep. Use jam, marmalade, or even Nutella. Keep it simple, and leave it plain for a more traditional version

Brioche is the festive favourite around here — soft, buttery, and perfect for soaking up custard. Challah and leftover sweet buns also work. I’ve even used croissant in my bread and butter puddings before.

It needs enough time to rest before baking. Letting the brioche soak fully prevents soggy bottoms.