Berry Brioche Bread Pudding
User Reviews
4.6
Berry Brioche Bread Pudding
Description
The Berry Brioche Bread Pudding begins with cubed brioche arranged in a greased casserole dish. A custard mixture of eggs, brown sugar, vanilla, warm spices including cinnamon and nutmeg, salt, and half and half is whisked and poured over the bread. After soaking in the custard for at least 20 minutes or overnight, the berries and butterscotch chips are folded in gently.
The pudding is baked covered to allow steam to set the custard, then uncovered and baked at a higher temperature for a browned top. The finished pudding has a tender, creamy texture inside with spots of juicy fruit and melted butterscotch, while the top is slightly caramelized and golden.
This dessert or breakfast dish can be served warm and optionally garnished with powdered sugar or toppings such as maple syrup, caramel sauce, or whipped cream for extra sweetness and richness.
The recipe allows flexibility with bread choices and indicates that the custard soaking step is important for texture. Leftovers can be stored refrigerated and reheated gently.
Ingredients
- 1 loaf brioche bread (about 1 1/4 lb), a day old
- 4 egg
- ½ cup brown sugar packed
- ¼ teaspoon vanilla extract
- 1 teaspoon cinnamon
- ¼ teaspoon nutmeg
- ½ teaspoon salt
- 3 cups half and half
- 6 ounce blueberries
- 6 ounce raspberry
- 1 cup butterscotch chips
- 1 tablespoon powdered sugar same as icing sugar or confectioner's sugar
Instructions
- Spray a 9x13 inch casserole dish with cooking spray or coat it with butter. Slice the brioche bread into 1" cubes and transfer to the prepared casserole dish.
- Whisk the eggs with the sugar together first. Add the vanilla extract, cinnamon, nutmeg, salt and whisk. Whisk in the half and half. Pour over the cubed brioche, cover with plastic wrap then chill for at least 20 minutes to overnight.
- Preheat the oven to 375℉.
- Remove the casserole dish from the fridge and fold in the berries and butterscotch chips.
- Cover with aluminum foil and bake for 45 minutes. Remove the foil, turn the oven up to 425℉, and bake for an additional 15 minutes or until golden brown.
- Transfer the baking dish to a cooling rack and let cool for about 10 minutes before sprinkling with powdered sugar. Serve warm.
Notes
- Half and half is equal parts whole milk and light cream and adds richness to the custard.
- Any plain or sweet bread like Texas toast, raisin bread, or challah can be substituted for brioche.
- Leftovers store well in the fridge for up to 5 days and can be enjoyed cold or warmed.
- Toppings such as maple syrup, caramel sauce, or whipped cream can be added for extra flavor.
- This pudding can be made in individual ramekins; adjust baking times as needed.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 423 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 423kcal | 21% |
| Carbohydrates | 51g | 17% |
| Protein | 9g | 18% |
| Fat | 20g | 31% |
| Saturated Fat | 11g | 55% |
| Cholesterol | 163mg | 54% |
| Sodium | 429mg | 18% |
| Potassium | 143mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 23g | 46% |
| Vitamin A | 750IU | 15% |
| Vitamin C | 5.6mg | 6% |
| Calcium | 114mg | 11% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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