Imagine the aroma of freshly baked brioche bread pudding wafting through your home, its golden top crisp and inviting, with a rich, creamy texture beneath that soothes the soul.
The comforting scent of cinnamon and vanilla lingers, promising warmth and happiness in every bite. For me, this dish is a cherished tradition, bringing my family together around the table on chilly Sunday afternoons when all we crave is a little extra comfort.
It’s the perfect remedy for busy weeknights when time is short but love is abundant.
I remember a particularly hectic holiday season when this recipe saved the day. We’d unexpected guests, and I quickly whipped up a batch of brioche bread pudding.
It was a hit, turning a stressful moment into a joyful gathering. Ready to create your own warm memories? Let’s cook!
Why You’ll Love It
- Delivers rich, indulgent flavor with creamy custard and buttery brioche.
- Offers a comforting, warm dessert perfect for gatherings or special occasions.
- Utilizes simple ingredients, many of which are pantry staples.
- Allows flexibility with optional add-ins like raisins or alcohol for customization.
- Satisfies sweet cravings while being easy to prepare and bake.
Ingredients
- 6 cups brioche bread, cubed — use fresh for best texture.
- 4 large eggs — organic preferred for richer flavor.
- 2 cups whole milk — full fat for creaminess.
- 1 cup heavy cream — adds richness.
- 1 cup granulated sugar — adjust if brioche is sweet.
- 2 teaspoons vanilla extract — pure extract for best aroma.
- 1 teaspoon ground cinnamon — freshly ground enhances spice.
- 1/2 teaspoon salt — balances sweetness.
- 1/2 cup raisins (optional) — soak in warm water for plumpness.
- 2 tablespoons unsalted butter, melted — adds richness and flavor.
Step-by-Step Method
Preheat the oven to 350°F (175°C). Use melted butter to grease a 9×13 inch baking dish. This helps prevent sticking and adds flavor to the final pudding.
Make certain all corners and sides of the dish are well-coated for easy removal of the bread pudding after baking.
Cube & Arrange the Brioche
Cut the brioche into cubes, measuring approximately 6 cups. Arrange these cubes evenly in the greased baking dish.
Spread them out to guarantee even soaking of the custard mixture. This step is vital for achieving a consistent texture throughout the pudding.
Whisk the Custard
In a large mixing bowl, whisk together 4 large eggs, 2 cups of whole milk, 1 cup of heavy cream, 1 cup of granulated sugar, 2 teaspoons of vanilla extract, 1 teaspoon of ground cinnamon, and 1/2 teaspoon of salt.
Mix until smooth and well combined. This custard forms the base flavor of the bread pudding.
Pour & Soak
Pour the custard mixture over the brioche cubes in the baking dish.
Make certain all the bread pieces are coated with the liquid. Use a spatula to gently press down the bread, aiding absorption.
This step is key for guaranteeing every cube is saturated with custard for a creamy texture.
Sprinkle & Rest
If using, sprinkle 1/2 cup of raisins evenly over the top.
Allow the mixture to sit for 10 minutes. This resting period is important as it allows the bread to fully absorb the custard, making for a moist and flavorful pudding.
Bake to Perfection
Place the baking dish in the preheated oven.
Bake for 45 minutes or until the top turns golden brown and the center is set. This guarantees the pudding is cooked through and has a delightful crust.
Keep an eye on the oven to prevent overbaking.
Rest & Serve
Once baked, let the bread pudding rest for 10 minutes.
This allows it to firm up slightly, making it easier to serve.
Consider enhancing the serving by adding a drizzle of caramel sauce or a scoop of vanilla ice cream for an indulgent treat.
Serve warm and enjoy!
Ingredient Swaps
- For a dairy-free version, substitute whole milk and heavy cream with almond milk or coconut milk.
- Replace granulated sugar with coconut sugar or maple syrup for a different sweetness profile.
- Use gluten-free brioche or another type of gluten-free bread to accommodate gluten sensitivities.
- Swap raisins for dried cranberries or chopped nuts for a different texture and flavor.
You Must Know
- Preheat the Oven: Make certain to preheat your oven to 350°F (175°C) before starting to prepare the pudding. This guarantees that the bread pudding cooks evenly from the start.
- Use Day-Old Brioche: For the best texture, use day-old brioche bread. It absorbs the custard mixture more effectively, resulting in a rich and creamy bread pudding.
- Whisk Thoroughly: When mixing the eggs, milk, cream, sugar, vanilla, cinnamon, and salt, whisk them thoroughly to guarantee a smooth custard mixture without any lumps.
- Press Down the Bread: After pouring the custard mixture over the brioche cubes, gently press down the bread with a spatula. This helps the bread absorb the liquid more evenly.
- Rest Before Serving: Allow the pudding to rest for 10 minutes after baking. This resting time helps the pudding set further, making it easier to serve and enhancing the flavors.
Serving Tips
- Pair with a scoop of vanilla ice cream for added creaminess and contrast.
- Drizzle with caramel sauce to enhance the dessert’s richness and sweetness.
- Serve with fresh berries for a burst of color and tartness.
- Garnish with a dusting of powdered sugar for an elegant presentation.
- Accompany with a warm cup of coffee or tea for a cozy touch.
Storage & Make-Ahead
Brioche bread pudding can be stored in the refrigerator for up to three days.
To make ahead, assemble the dish and refrigerate overnight before baking.
For longer storage, freeze the pudding for up to two months.
Thaw overnight in the fridge and reheat before serving.
Reheating
To gently reheat brioche bread pudding, use a microwave at low power.
An oven at 300°F is another option.
Alternatively, use a stovetop with a covered pan on low heat to preserve moisture.
Cultural Significance in France
While many desserts boast of rich flavors and intricate preparations, brioche bread pudding holds a special place in French culinary traditions.
There’s something deeply comforting about transforming leftover brioche into a warm, custard-infused delight. In France, where food is more than sustenance—it’s a way of life—brioche bread pudding embodies the art of using every last scrap with care and creativity.
Imagine the aroma of buttery brioche mingling with vanilla and cinnamon, wafting through a cozy French kitchen. It’s a dessert that whispers stories of family gatherings and Sunday lunches, where every bite brings a smile.
I’ve often found that, in France, this pudding is more than just a dish; it’s a reflection of the French love of culinary elegance and tradition.
Final Thoughts
Give this delicious Brioche Bread Pudding a try and feel free to add your own twist, like a splash of rum or a scoop of ice cream, to make it uniquely yours! Enjoy the delightful blend of flavors and share it with friends and family for a perfect dessert treat.
Frequently Asked Questions
Can Brioche Bread Pudding Be Made Dairy-Free?
I’ve found you can make it dairy-free by swapping the milk and cream with almond or coconut milk. It’s amazing how these changes create a delightful twist, keeping the dish rich and flavorful without the dairy. Enjoy!
What Are Some Topping Ideas for Serving?
When I top my dessert, I love using a rich caramel drizzle, a sprinkle of toasted nuts, or a scoop of creamy vanilla ice cream. The flavors blend beautifully, creating a mouthwatering, indulgent experience you won’t forget.
Can I Freeze Leftover Brioche Bread Pudding?
Absolutely, you can freeze leftover bread pudding! Just wrap it tightly in plastic wrap or foil, then place it in a freezer-safe container. When you’re ready, thaw it in the fridge and reheat gently. Enjoy!
How Do I Prevent the Pudding From Becoming Soggy?
To keep it from getting soggy, I make certain every piece absorbs the custard before baking. I press down gently and let it rest. Baking until golden guarantees a delightfully firm texture with a luscious center. Enjoy!
Is It Possible to Use Gluten-Free Bread?
Absolutely, you can use gluten-free bread! I love experimenting with different options, and gluten-free bread works well. Just make sure it’s a bit stale so it soaks up the custard beautifully, creating a delicious texture.
Brioche Bread Pudding
Equipment
- 1 large mixing bowl
- 1 Whisk
- 1 9×13 inch baking dish
- 1 measuring cup set
- 1 measuring spoon set
- 1 Serrated knife
- 1 Oven
Ingredients
- 6 cup brioche bread cubed
- 4 large eggs
- 2 cup whole milk
- 1 cup heavy cream
- 1 cup granulated sugar
- 2 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/2 cup raisins optional
- 2 tablespoon unsalted butter melted
Instructions
- Preheat the oven to 350°F (175°C).
- Grease the baking dish with melted butter.
- Place the cubed brioche bread in the baking dish evenly.
- In the large mixing bowl, whisk together eggs, milk, cream, sugar, vanilla extract, cinnamon, and salt.
- Pour the egg mixture over the brioche cubes, ensuring all pieces are coated.
- Gently press down the bread with a spatula to help absorb the liquid.
- Sprinkle raisins over the top if using.
- Let the mixture sit for 10 minutes to soak.
- Bake in the preheated oven for 45 minutes or until the top is golden brown and the center is set.
- Allow the pudding to rest for 10 minutes before serving.
Notes
