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Orange-Scented Brioche Pudding

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“In 'Feast' by Nigella Lawson”
1hr 15mins

Ingredients Nutrition


  1. Preheat oven to 325°; butter an 8-cup pudding dish.
  2. Put the raisins and Grand Marnier into a small saucepan; bring to a boil and simmer for a minute or so, then turn off the heat and leave the fruit to plump up in the liquor.
  3. Make marmalade sandwiches with the brioche slices, using about 1 teaspoon marmalade in each.
  4. Because the brioche is so buttery, don't spread any butter in the sandwiches or the pudding will be greasy.
  5. Cut each sandwich into a triangle and put these triangles, one point side up, the next one pointy bit down and so on, in the buttered dish (*this is confusing to me, so I would say cut the sandwiches to fit the dish).
  6. Sprinkle the raisins along with any remaining liquor in the pan.
  7. In a bowl, whisk together the sugar, whole eggs, egg yolks, cream, and milk.
  8. Pour over the brioche sandwiches and leave to stand for 15 minutes.
  9. Sprinkle brown sugar over the top; bake for 45 minutes, by which time the custard should be at the point of just setting.

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