Pain d’épice and brioche pudding


Preparation info

  • Difficulty


  • Serves


Appears in

One Knife, One Pot, One Dish

One Knife, One Pot, One Dish

By Stéphane Reynaud

Published 2017

  • About
180°C oven


  • 400 g brioche
  • 200 g pain d’épice (French mixed spice bread)
  • 4 eggs
  • 125 g sugar
  • 100 ml rum
  • 500 ml milk
  • 50 g raisins

1 casserole dish

1 chopping board

1 whisk


Preheat the oven to 180°C.

Cut the brioche and pain d’épice into small cubes.

Whisk the eggs with the sugar, then add the rum and milk.

Add the cubes of brioche and pain d’épice, making sure they are well soaked, then add the raisins.

Pour into a casserole dish and bake for 40 minutes.