Brioche Bread Pudding
User Reviews
5
Brioche Bread Pudding
Description
This bread pudding begins with roughly cubed brioche, which is ideal if slightly stale or toasted to dry out excess moisture. The custard mixture combines eggs, milk, sugar, cinnamon, vanilla extract, and salt, poured over the brioche cubes and pressed gently so they absorb the custard. Baking at 350°F for about 40 minutes cooks the pudding through, forming a golden crust while setting a creamy inside.
The resulting bread pudding is rich with a balance of sweet spice and vanilla, with the brioche’s buttery softness contrasting with the crisped edges. Adding dried cranberries, raisins, orange zest, fresh blueberries, nuts, or chocolate chips can enhance the flavor and texture.
This dish works well as a dessert or brunch item, serving warm. Properly stored, leftovers keep well and can be reheated gently to preserve texture.
Using stale or toasted brioche helps achieve proper custard absorption without sogginess.Cover the pudding loosely with foil during baking if it browns too quickly.Add-ins such as dried fruit, nuts, or chocolate chips can be mixed in before baking for variation.Calorie estimates count one serving as one sixth of the recipe.
Ingredients
- 1 Brioche Loaf
- 4 egg large
- 4 1/2 cups milk
- 1/2 cup sugar 100 g
- 1 teaspoon cinnamon
- 1 tablespoon vanilla extract
- 1/4 teaspoon salt fine sea salt
- 1 tablespoon butter for greasing the baking dish
Instructions
- Preheat the oven to 350°F (180°C).
- Grease a 9x13-inch (23x33cm) oval baking dish with butter.
- Cut the brioche into roughly 1-inch (3cm) cubes and place them in the baking dish
- In a large bowl, whisk together all the remaining ingredients: eggs, milk, sugar, cinnamon, vanilla, and salt. (You can also use an electric mixer.)
- Pour the custard over the brioche cubes in the baking dish. Gently move the cubes around to ensure they are evenly coated with the custard (egg-milk mixture) on all sides. Press the cubes slightly to help them absorb the custard. The mixture should almost cover the brioche cubes, with the tips sticking out slightly to crisp up during baking.
- Bake for about 40 minutes, or until the top is golden and crispy and the custard is set. (To check for doneness, the center should not jiggle, and the internal temperature should reach 160°F/71°C.)
- Enjoy!
Notes
- Use stale or oven-toasted brioche to ensure the bread absorbs custard without becoming soggy.
- If top browns too fast, loosely cover with foil midway through baking.
- Optional additions include dried cranberries, raisins, orange zest, blueberries, nuts, or chocolate chips for extra flavor.
- One serving is approximately one-sixth of the whole pudding.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 535 kcal
% Daily Value*
| Calories | 535kcal | 27% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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