Ginger Bread Pudding

The conclusion to our epic Hong Kong Christmas Survival Menu…not that this doesn’t work at absolutely any time of the year!

Jump to Recipe

This is a really fun twist on a British staple. The fresh ginger gives it a little extra zing without creating a fuss and a tonne of extra work, making it work really well as part of a larger family/ party menu. Is it easy? Check! Make ahead? Check! Can I get the kids involved without tearing my hair out? CHECK! What’s to lose?!

Tips and Tricks

This dessert is incredibly tasty on its own. But if you fancy getting a little festive, dust a little snowy icing sugar over the top before serving. Or if you want to feel a little more summery, try it out with a compote!

Bread Pudding with Ginger Egg Custard

Bread pudding with a twist: brioche or sweet Cantonese style bread with ginger egg custard for an extra kick! An easy, suitably naughty feeling Christmassy dessert guaranteed to satisfy. Serve as is or dress it up with a little fruity jam or lashings of extra custard!
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Baking, Bread, Brunch, Christmas Food, Christmas Menu, Dessert, Family Meal, Sharing
Cuisine: British, Cantonese, International
Keyword: Baking, Bread Pudding, Cake, Custard, Egg Custard, Ginger, Pudding
Servings: 6 people


  • Foil / regular baking tray (1 medium or 2 small)
  • Medium mixing bowl


  • 1 Brioche loaf A loaf of sweet bread (not the brains kind!)
  • 1" Fresh ginger
  • 1 cup Cream Single/whipping
  • 1 cup Milk Whole
  • 1/4 cup Sugar (plus extra for dusting) I like golden caster sugar or light brown
  • 4 Eggs Large
  • 1 tsp Vanilla extract/paste
  • 25 g Butter For greasing
  • Icing sugar For dusting


Christmas Eve / The Day Before your Cook

  • If you have time, toast your bread and set it aside to get a little stale.

Christmas Morning / The Morning of your Cook

  • Lightly toast your bread if you didn’t do this prior. Chop it up into nice big chunks – or you can even just tear it if you want to get the kids involved, it doesn’t need to be pretty!
  • Grease a foil or baking tray with butter – get a good coverage as you don’t want your bread to stick.
  • Skin the ginger and grate roughly 1” directly into a mixing bowl – we want to be able to taste it; grating directly into the bowl means we collect any rogue juices!
  • To the ginger, add your eggs, cream, milk, vanilla and sugar. Stir to thoroughly combine – it’ll look a little lumpy thanks to the ginger bits, don’t worry.
  • Once combined, pour your custard mix all over the brioche and set the tray aside for a couple of hours. The bread will start to soak up all that custard and flavour.

To Cook

  • Preheat your oven to 140C/285F fan / 160C/320F / Gas Mark 3.
  • Before baking, sprinkle a little extra sugar over the top of the pudding and bake for 35 minutes. If the custard seems a little loose, pop it back in for another 10-15 minutes.
  • This dessert is delicious on its own, but feel free to sprinkle some icing sugar for a little Christmassy look, or serve it up with some extra custard or fruity jam or compote!


We would love to hear what you think of our dish.

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Author: thedbkitchen

Niche-free recipes, created out of a pure love of food, by home cook Carmel de Bedin (that’s me!). Genuine, accessible dishes tried and taste-tested by a couple of food nerds who truly love a good meal.

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