DessertFlans, PuddingsGary and Jane LangtonProvencal RecipesTaste

A Sweet Brioche Pudding Recipe

We all love bread and butter pudding, especially when the weather is cold and miserable, but making it with brioche makes it taste even better.  And serving it with a passion fruit cream gives a great flavour combination.

Sweet Brioche Pudding Passion Fruit Cream @Masdaugustine

Brioche Pudding

Sweet spongy bread pudding with buttery brioche baked in cream and eggs with raisins and apricot jam, topped with fresh passion fruit cream.
Prep Time 30 minutes
Cook Time 35 minutes
Total Time 1 hour 5 minutes
Course Dessert
Cuisine French
Servings 6 people


Brioche Pudding

  • 400 ml milk, whole
  • 120 ml Cream
  • 10 slices Brioche - 1cm thick slices or enough to fill your baking dish
  • 2-3 tbsp apricot jam
  • 1 tbsp ground cinnamon
  • 50 gr Butter plus a bit extra for greasing the tin
  • 4 tbsp Demerara sugar
  • 5 eggs
  • 2 Vanilla pods
  • 35 gr Sultanas

Passion Fruit Cream

  • 6 large ripe passion fruit
  • 200 gr Mascarpone
  • 150 ml Crème fraiche
  • 150 ml double cream
  • icing sugar to taste


Brioche Pudding - Method

  • Pre-heat the oven to 180C and lightly butter a baking dish (22x18x5 cm)
  • Heat the apricot jam gently until melted and set aside.
  • Butter all the slices of brioche on one side and place them, unbuttered side down, in one layer in a large flat side dish.
  • Combine 2 tsps of ground cinnamon, the sultanas and most of the apricot jam spread this mixture over the bottom of your greased baking dish. Sprinkle with 2 tbsp of Demerara sugar.
  • Whisk together the milk, cream, eggs, 1 tsp of ground cinnamon and seeds from the vanilla pods and pour half the mixture over the brioche slices.
  • When they are completely soaked, arrange the slices slightly overlapping in layers in the greased baking dish (over the sultanas, jam and sugar).
  • Once the dish is full, pour over the remainder of the cream mixture and sprinkle with the rest of the sugar.
  • Bake in the pre-heated oven for 30 – 35 minutes until golden brown and well risen.
  • Glaze the top of the pudding with the remainder of the melted apricot jam.

Passion Fruit Cream - Method

  • Halve the passion fruit, scrape the pulp into a saucepan and bring to the boil, reducing it slightly to intensify the flavour and thicken the juice.
  • Tip into a sieve and push as much juice through as possible, leaving only the seeds behind.
  • Beat the mascarpone and crème fraiche together, mix in the passion fruit juice and add icing sugar to taste.
  • Whip the double cream until thick and then fold into the passion fruit mixture.
  • Chill until ready to serve.


Sweet spongy bread pudding with the buttery brioche baked in cream and eggs with raisins and apricot jam, topped with fresh passion fruit cream.
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Gary and Jane Langton

Gary and Jane Langton

When Jane was younger she wanted to be a show-jumper and, although she had some success, Jane knew she could never afford a horse that could take her to the top. Similarly, Jane enjoyed cooking and would have loved to be a chef, but she always knew that the unsocial hours would never fit with raising her family. So she stepped into the world of property construction and interior design, where she enjoyed a successful and fun filled career.

Gary went to a nautical school and always dreamed of going to sea, captaining his own ship. Although he managed to be selected for officer training in the Royal Navy at an early age, by the time he was 18 he no longer had 20:20 vision and his chosen field in the RN was no longer open to him. For a short period Gary studied quantity surveying before finally choosing a career in banking, during which time he lived for a period in New York before returning to London and ultimately running a global business team (involving much travel).

Jane and Gary met, via the internet, in February 2005 and their relationship took off. By 2007 they were married and, in early 2009, they both decided that enough was enough - the constant travelling with their jobs, rushed weekends together and too much politics in their business lives finally taking its toll.

So they decided on a total change of life. Jane had always dreamed of running a boutique hotel or upmarket B&B and pushed this idea which was accepted by Gary as he couldn’t come up with an alternative plan. The couple finally decided on France (proximity to their children in the UK and good weather) and spent about 18 months viewing 100+ properties in the South of France, from Provence to almost Spain and back, before finally settling (in December 2010) on an old stone house (and former silk farm) in La Bruguiere, a small village about 10 minutes from Uzes, France’s first Duchy and a beautiful little town.

The house renovation took 17 months and they first opened for business in summer 2012. As they end their sixth year in France the couple have no regrets and remain positive about their future.

Jane has finally managed to fulfil one of her childhood dreams of cooking professionally for others and continues to ride her horse. Gary works front of house at Mas d'Augustine their chambres d’hôte and (when asked) offers business advice to friends/associates in their location, whilst amusing himself by playing (bass) in a local French group. The couple recently started an additional business to project manage renovation works/remodelling (and, if requested, provide interior design) of holiday homes for absentee owners.

Life is too short to stand still and wait for it – Jane and Gary are firm believers that life is for the taking. Enjoy Jane's recipes here or spend a couple of nights to savour her cooking first hand.

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