Brioche Bread Pudding
This classic dessert transforms buttery brioche bread into a rich, comforting treat with a creamy custard and a slightly crisp crust.
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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Notes
This dish can be served warm or at room temperature and pairs wonderfully with various toppings.