St Clements brioche pudding

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St Clements brioche pudding

Category Dessert
Serves 4
Preparation 7 minutes + soaking time
Cooking 25 minutes

Rating: Rated 4 / 5 (1 ratings)

You may not often have leftover brioche but when you do (or a milk roll or panettone) this is a lovely twist on a classic bread and butter pudding. Use the egg whites for meringues or sorbets – they'll keep in a clean jar in the fridge for a few days – or, to gild the lily, you can whisk 2 whites stiffly and add 50g sugar to make a meringue to pile on the top of the pudding before baking.


  • butter or margarine
  • 4 free-range egg yolks
  • 2 lemons
  • 150g brioche, sliced and cut into triangles
  • 1–2 tbsp sugar
  • 2 oranges


Stage 1

Generously grease a shallow baking dish and lay the brioche slices neatly inside.

Stage 2

Beat together the egg yolks and sugar until light.Add the finely grated zest of 1 lemon and 1 orange and the juice of all of the fruit. Mix well and pour over the prepared brioche. Leave to stand for at least 20 minutes.

Stage 3

Preheat the oven to 170C/fan 150C/gas 3. Bake the pudding for 25 minutes. Serve warm.


St Clements brioche pudding


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Recipe author

Published by: Vegetarian Living
Recipe and styling: Sarah Beattie
Photography: Sarah Beattie

Nutritional info

Nutritional values are per serving.

  • Calories: 269g
  • Fat: 12.5g
  • Saturated fat: 6g
  • Protein: 7.5g
  • Carbohydrates: 34g
  • Sugars: 16.5g
  • Fibre: 2.5g
  • Salt: 0.6g

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