I love this recipe because it takes a classic bread and butter pudding and makes it wonderfully simple and portion-sized. The pie maker does all the hard work, giving me perfectly golden edges and a soft, custardy center every time. I can make a whole batch in under 30 minutes, and it’s a great way to use up leftover brioche or bread. The combination of buttery bread, sweet berries, and creamy vanilla ice cream makes every bite irresistible.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
400g brioche loaf 40g butter, softened 4 Coles Australian Free Range Eggs, lightly whisked 1/2 cup (125ml) milk 1/3 cup (75g) caster sugar 2/3 cup (100g) frozen mixed berries Icing sugar, to serve Vanilla ice cream, to serve
Directions
I start by cutting the brioche loaf into 2cm-thick slices and spreading one side of each slice with softened butter. Then I cut each slice into 3cm pieces.
In a large shallow dish, I whisk together the eggs, milk, and sugar until well combined.
I add the brioche pieces and frozen berries to the egg mixture and let them soak for about 10 minutes so the bread absorbs all that delicious custard.
While it soaks, I preheat the pie maker.
Once hot, I spoon about 1/4 cup of the soaked brioche mixture into each hole of the pie maker, close the lid, and cook for about 6 minutes or until the puddings are golden.
I let them stand for 5 minutes before transferring to a plate, then repeat the process until I’ve made all 12 puddings.
Finally, I dust them with icing sugar and serve warm with a scoop of vanilla ice cream.
Servings and Timing
This recipe makes 12 mini puddings and takes around 15 minutes to prepare and 20 minutes to cook — a total of about 35 minutes for a full batch.
Variations
I sometimes add a handful of white or dark chocolate chips to the mixture for a little extra indulgence. Swapping mixed berries for raspberries, blueberries, or even chopped apple gives a lovely seasonal twist. For a richer custard, I use cream instead of milk. If I want a hint of warmth, I sprinkle a little cinnamon or nutmeg into the egg mixture.
Storage/Reheating
I like to store any leftover puddings in an airtight container in the fridge for up to 2 days. To reheat, I pop them in the microwave for about 20–30 seconds or warm them in the pie maker for a minute or two to bring back that freshly cooked texture. They can also be frozen for up to a month — I just thaw them in the fridge overnight before reheating.
FAQs
Can I use regular bread instead of brioche?
Yes, I can use any soft white bread, but brioche gives a richer flavor and texture.
Can I use fresh berries instead of frozen?
Absolutely, fresh berries work just as well — I just reduce the soaking time slightly.
Do I need to grease the pie maker?
If my pie maker tends to stick, I lightly spray it with cooking oil before adding the mixture.
Can I make these in the oven instead?
Yes, I can bake them in a muffin tin at 180°C (350°F) for about 15–20 minutes until golden and set.
How do I know when they’re done?
They should be golden on top and slightly springy when pressed lightly in the center.
Can I prepare the mixture ahead of time?
Yes, I can soak the brioche mixture a few hours in advance and store it in the fridge until ready to cook.
Can I use cream instead of milk?
Yes, substituting some or all of the milk with cream gives a richer, custard-like pudding.
What other toppings go well with these?
I like serving them with whipped cream, custard, or even a drizzle of caramel sauce.
Can I make this dairy-free?
Yes, I can use dairy-free brioche or bread, plant-based milk, and vegan butter to make them dairy-free.
How long will they stay fresh?
They’re best enjoyed the same day, but I keep leftovers refrigerated for up to 2 days and reheat before serving.
Conclusion
These Pie Maker Mini Berry Bread and Butter Puddings are the perfect blend of comfort and convenience. I love how the buttery brioche soaks up the sweet custard and berries to create soft, golden, bite-sized puddings. Whether I’m making them for a quick dessert or a weekend treat, they’re always a hit — warm, cozy, and served best with a scoop of melting vanilla ice cream.
Mini bread and butter puddings made in a pie maker with buttery brioche, sweet mixed berries, and a soft custard center — a quick, comforting dessert ready in under 35 minutes.
Author:Amy
Prep Time:15 minutes
Cook Time:20 minutes
Total Time:35 minutes
Yield:12 mini puddings
Category:Dessert
Method:Pie Maker
Cuisine:Australian
Diet:Vegetarian
Ingredients
400 g brioche loaf
40 g butter, softened
4 eggs, lightly whisked
1/2 cup (125 ml) milk
1/3 cup (75 g) caster sugar
2/3 cup (100 g) frozen mixed berries
Icing sugar, for dusting
Vanilla ice cream, to serve
Instructions
Cut the brioche loaf into 2 cm-thick slices and spread one side of each with softened butter. Cut into 3 cm pieces.
In a large shallow dish, whisk together the eggs, milk, and caster sugar until well combined.
Add the brioche pieces and frozen mixed berries to the egg mixture and let soak for 10 minutes.
Preheat the pie maker while the mixture soaks.
Spoon about 1/4 cup of the soaked brioche mixture into each pie maker hole, close the lid, and cook for about 6 minutes or until golden.
Let the puddings stand for 5 minutes before transferring to a plate. Repeat with remaining mixture until all 12 puddings are cooked.
Dust with icing sugar and serve warm with vanilla ice cream.
Notes
Add white or dark chocolate chips for extra indulgence.
Substitute mixed berries with raspberries, blueberries, or chopped apples for variation.
Replace milk with cream for a richer custard.
Lightly spray the pie maker with oil if sticking occurs.
Store leftovers in the fridge up to 2 days or freeze for up to a month.
