White Chocolate Bread Pudding with Blackberries & Bourbon | DonalSkehan.com
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White Chocolate Bread Pudding with Blackberries & Bourbon

September 26

Something for the sweet tooth and with black berries bursting in the hedgerows in Ireland, this white chocolate bread pudding with blackberries is an ideal way to make the most of them. The tartness of the berries works wonderfully with the white chocolate and this dessert is perfect if you’ve had a busy morning out blackberry picking!

  • serves Serves 6
  • time 1 hour + soaking


  1. 1. Grease a large (about 2 litre) ovenproof dish with butter. Butter one side of each of the brioche triangles with softened butter.
  2. 2. Layer the sliced brioche with the buttons and blackberries in the dish so the triangles point up a little.
  3. 3. In a jug, mix the eggs with the cream, milk, caster sugar, bourbon and vanilla and pour over the bread in the dish, letting it flow into all the gaps.
  4. 4. Press down on the brioche slices lightly, allow to sit for 30 minutes and preheat the oven to 180°c/fan 160°c.
  5. 5. Sprinkle the demerara sugar over the pudding and bake for 35-40 minutes until golden.

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50g softened unsalted butter, plus extra to grease

600g brioche loaf, sliced into triangles

150g white chocolate buttons 

150g blackberries

3 free range eggs

300ml double cream

200ml whole milk 

50g caster sugar

50ml bourbon

1 tsp vanilla bean paste

2 tbsp demerara sugar