Brioche Perdue

Preparation info

  • Serves


    • Difficulty


    • Ready in

      1 hr

Appears in

The French Market

The French Market

By Joanne Harris and Fran Warde

Published 2005

  • About

There are a number of French recipes designed to use up stale bread. This elegant version of bread-and-butter pudding works very well with fresh or stale brioche – although, let’s be honest, does anyone ever let brioche go stale? – and the addition of the floc gives a grownup sophistication to a comfort-food favourite.


  • 75 g soft butter
  • 6 slices of brioche, about 275 g altogether
  • 3-4 apples
  • 100 g plump raisins
  • 100 ml white floc (or a sweet white wine)
  • 3 eggs
  • 300 ml milk
  • 60 g unrefined soft brown sugar


    Grease an ovenproof dish and spread the brioche with the butter. Peel and core the apples and slice. Scatter the apples and raisins over the bottom of the dish, then arrange the brioche in overlapping layers over the top. Whisk together the floc, eggs and milk, and pour over the brioche, making sure that all the slices are coated. Using a palette knife, push the brioche down to enable the egg mixture to soak in. Sprinkle the sugar over the top and place in the fridge for at least an hour (or overnight).

    Heat the oven to 150°C/gas 2. Bake the pudding for 45 minutes, until the mixture has set and the pudding has a golden top.