Orange Brioche Pudding
Orange Brioche Pudding Ingredients
Brioche Base:
264 g brioche bread
4 whole eggs
2 egg yolks
440 g sugar
11 ml orange liqueur
1.1 liters milk
44 g butter
55 g candied orange peel
Orange Brioche Pudding Preparation Method
Preparing the Brioche
Using a serrated knife, slice the brioche into 1.5 cm thick slices.
Dice the slices into small cubes.
Making the Custard
In a large bowl, whisk together the whole eggs, egg yolks, and 330 g of sugar.
Add the orange liqueur and whisk until combined.
Gradually whisk in the milk until smooth.
Preparing the Ramekins
Preheat the oven to 180°C (350°F).
Melt the butter and brush the inside of the ramekins lightly.
Sprinkle 110 g of sugar into the ramekins and turn to coat the bottom and sides. Tap out the excess.
Assembling the Pudding
Fill the ramekins two-thirds full with the diced brioche, pressing it down gently.
Finely dice the candied orange peel and distribute it evenly among the ramekins.
Ladle the orange custard mixture over the brioche, allowing it to soak in.
If necessary, add a little more custard to ensure the brioche is well-saturated.
Baking
Place the ramekins in a roasting pan and pour in enough hot water to reach 1 cm up the sides (bain-marie method).
Bake for about 1 hour. To check for doneness, insert a knife into the center—if any liquid custard rises to the surface, continue baking.
Let cool slightly before serving.
The Business Perspective
This Orange Brioche Pudding is a smart way to upcycle leftover brioche while offering a high-value dessert. This is the kind of recipe that increases your profit margin—it’s low-cost, easy to scale, and has a luxurious feel.
From a bakery business standpoint:
Cost-effective – Uses simple ingredients and repurposes brioche.
Easy batch production – Bake in ramekins or larger trays for efficiency.
Elegant yet nostalgic – Feels like a fine-dining take on bread pudding.
This is exactly the type of dessert that works on both high-end café menus and casual bakeries—familiar yet elevated.