Brioche Bread Pudding is a classic dessert that transforms simple bread into a rich, comforting treat. This recipe stands out by using brioche, a buttery and tender bread, which adds depth and a subtle sweetness to the pudding. The combination of creamy custard soaked into soft bread cubes, with a golden, slightly crisp crust, creates a texture that’s both indulgent and satisfying. You’ll find that this dish is perfect for cozy afternoons or special occasions when you want something homemade but easy to prepare.
Why You Will Love This Brioche Bread Pudding
There’s something uniquely delightful about the balance of textures and flavors in this bread pudding. The outside crisps up just right, providing a contrast to the smooth, creamy center that melts in your mouth. Using brioche bread is key—it’s richer and softer than regular bread, so it absorbs the custard beautifully without becoming soggy. This recipe also hits the right note of sweetness and spice, with cinnamon and vanilla enhancing the overall flavor. It’s a comforting dessert that’s sure to become a favorite, whether served warm with a drizzle of caramel or enjoyed on its own.
Ingredients You’ll Need for Brioche Bread Pudding
To make this delicious dish, you’ll need a handful of simple ingredients, but each one plays an important role:
- 1 loaf of brioche bread, weighing about 1 pound (450 grams)
- 4 large eggs, which help bind the custard and add richness
- 4 ½ cups (1080 grams) of milk to soak the bread and create the custard
- ½ cup (100 grams) of sugar for sweetness
- 1 teaspoon of cinnamon to add warmth and spice
- 1 tablespoon of vanilla extract for fragrance and flavor depth
- ¼ teaspoon of fine sea salt to balance the sweetness
- 1 tablespoon of butter to grease your baking dish, ensuring the pudding doesn’t stick
How to Make Brioche Bread Pudding: Step-by-Step Directions
Start by preheating your oven to 350°F (180°C), so it’s ready when your pudding is assembled. Grease a baking dish, preferably about 9×13 inches (23×33 cm), with butter to prevent sticking and add a touch of richness to the crust.
Next, cut the brioche loaf into roughly 1-inch (3 cm) cubes. The size is important because it allows the custard to soak into the bread without it falling apart during baking. Place these cubes evenly in the prepared baking dish.
In a large mixing bowl, whisk together the eggs, milk, sugar, cinnamon, vanilla extract, and salt. You want this custard mixture to be smooth and well combined, so the flavors are distributed evenly. Using an electric mixer speeds up this process but isn’t necessary.
Pour the custard slowly over the brioche cubes in the dish. Gently toss or stir the bread cubes to make sure each one is coated with custard. Press down lightly on the bread cubes to help them absorb the liquid. The custard should almost cover the bread but leave some tips exposed. These exposed edges will crisp nicely in the oven.
Bake the pudding in your preheated oven for about 40 minutes. You’ll know it’s ready when the top is golden brown and crispy, and the custard has set firmly. To be sure, check that the center no longer jiggles and, if you have a food thermometer, the internal temperature should read 160°F (71°C).
Once baked, remove it from the oven and let it cool slightly before serving. This resting time helps the custard finish setting and makes it easier to slice.
How to Serve Brioche Bread Pudding
This bread pudding is incredibly versatile when it comes to serving. You can enjoy it warm, fresh from the oven, which brings out its creamy texture and crispy crust best. For an extra special touch, drizzle caramel sauce or a dusting of powdered sugar on top. Adding a scoop of vanilla ice cream or a dollop of whipped cream pairs beautifully with the warm custard, enhancing the dessert’s richness.
If you prefer, serve it alongside fresh berries or sliced fruit to add brightness and balance the sweetness. This dish can also be served for breakfast or brunch, where it feels indulgent but approachable. It’s perfect with a cup of coffee or tea, making it a delightful start to your day or a comforting end to a meal.
Expert Tips for Making the Best Brioche Bread Pudding
To achieve the perfect bread pudding, a few expert pointers can help:
- Use day-old brioche if possible. Slightly stale bread absorbs the custard better without turning mushy.
- Cut your bread cubes evenly to ensure uniform soaking and baking.
- Don’t skip pressing the bread down in the custard; it allows the custard to fully soak in, giving you that custardy center.
- Keep an eye on the baking time. Overbaking can dry out the pudding, while underbaking leaves it too wet. The center should be set but still moist.
- For a richer flavor, substitute part of the milk with cream or half-and-half.
- Customize your spices: add nutmeg or cardamom for a twist, but keep it light so the brioche’s flavor shines.
- Let the pudding rest after baking. This makes cutting and serving easier while letting flavors meld together.
How to Store Brioche Bread Pudding
After enjoying your fresh bread pudding, you might want to save some for later. Store leftovers in an airtight container and keep them in the refrigerator. It will stay fresh for up to 3 days. When reheating, cover it with foil and warm it in the oven at 325°F (160°C) until heated through to maintain its texture.
You can also freeze bread pudding for longer storage. Wrap individual portions tightly with plastic wrap and aluminum foil, then freeze. When ready to eat, thaw overnight in the fridge and reheat as usual. Freezing may slightly change the texture but won’t affect the flavor much.
Variation Ideas for Brioche Bread Pudding
If you want to switch things up, there are many ways to vary this recipe while keeping the delicious core intact:
- Add fresh or dried fruits such as raisins, cranberries, or chopped apples to the bread cubes before soaking for added texture and bursts of flavor.
- Mix in nuts like walnuts or pecans to add a satisfying crunch.
- For a chocolate twist, sprinkle chocolate chips or chunks in the custard before baking.
- Try swapping cinnamon for other spices like nutmeg or allspice for different flavor profiles.
- Use flavored extracts like almond or orange zest to brighten the custard.
- Turn it into a savory dish by skipping sugar and vanilla, adding cheese, herbs, and cooked vegetables or ham (avoid pork products if you want to keep it neutral).
- Drizzle different sauces like caramel, butterscotch, or fruit coulis to change the finishing flavor.
Frequently Asked Questions about Brioche Bread Pudding
What makes brioche the best bread for bread pudding?
Brioche is soft, buttery, and slightly sweet, which absorbs the custard well and creates a creamy texture inside with a crisp outside crust.
Can I use other types of bread if I don’t have brioche?
Yes, but choose a bread that is soft and slightly sweet like challah or white sandwich bread. Avoid very dense or whole-grain breads as they might not soak evenly.
How long can I store bread pudding?
You can keep it refrigerated for up to 3 days in an airtight container. For longer storage, freezing is an option.
Can I prepare bread pudding ahead of time?
Absolutely. You can assemble it, refrigerate it overnight, and bake it the next day, which also helps the bread absorb the custard fully.
Is it okay if the bread pudding is still a bit soft inside?
Yes, the custard should be creamy inside and set on the outside. If it’s too runny, it needs more baking time.
What toppings work best with brioche bread pudding?
Caramel sauce, powdered sugar, fresh fruits, whipped cream, or ice cream all complement the flavors beautifully.
Brioche Bread Pudding
Ingredients
- 1 loaf brioche bread about 1 pound (450 grams)
- 4 large eggs
- 4.5 cups milk to soak the bread and create the custard
- ½ cup sugar
- 1 teaspoon cinnamon
- 1 tablespoon vanilla extract
- ¼ teaspoon fine sea salt
- 1 tablespoon butter to grease the baking dish
Instructions
- Preheat your oven to 350°F (180°C) and grease a 9×13 inch (23×33 cm) baking dish with butter.
- Cut the brioche loaf into 1-inch (3 cm) cubes and place them evenly in the prepared baking dish.
- In a large mixing bowl, whisk together eggs, milk, sugar, cinnamon, vanilla extract, and salt until smooth.
- Pour the custard mixture slowly over the brioche cubes, gently tossing to coat. Press down lightly to help absorb.
- Bake in the preheated oven for about 40 minutes, until the top is golden brown and the custard is set.
- Let cool slightly before serving. Enjoy warm with caramel sauce or whipped cream.
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