Let’s cut to the chase: bread pudding isn’t just dessert—it’s a hug on a plate. And when you use brioche, that fluffy, buttery, golden bread, it transforms into something downright decadent. Seriously, once you try this, you’ll wonder why you ever settled for sad, dry bread puddings from the past.
I remember my first attempt at brioche bread pudding—it smelled so good that my dog literally tried to climb onto the counter. True story. And honestly, that’s the kind of dessert that makes you want to serve it straight from the pan, warm and sticky, with everyone fighting over the last bite.
If you’ve ever wanted a rich, fluffy, and irresistibly easy bread pudding recipe, I’ve got you covered. Let’s make dessert feel like a celebration.
Why Brioche Makes Bread Pudding Extra Special
So, why not just use regular bread? Why brioche?
Here’s the scoop:
- Butter-rich flavor: Brioche is already indulgent, which means your bread pudding practically screams “luxury.”
- Soft, fluffy texture: It soaks up custard perfectly without falling apart.
- Golden color: When baked, brioche creates that irresistible caramelized top we all drool over.
IMO, using brioche isn’t just a choice—it’s a lifestyle. Ever tried a bread pudding with stale white bread? Don’t. It’s sad, dry, and frankly, depressing.
Ingredients You’ll Need
Let’s talk essentials. The good news? Most of these are probably hanging out in your kitchen already.
For the Pudding:
- 1 loaf of brioche (about 12 ounces, cubed)
- 4 large eggs
- 2 cups whole milk
- 1 cup heavy cream
- 3/4 cup granulated sugar
- 2 teaspoons vanilla extract
- 1/2 teaspoon ground cinnamon
- Pinch of salt
Optional Add-Ons:
- 1/2 cup raisins, chocolate chips, or chopped nuts
- 2 tablespoons rum or bourbon for a boozy kick
- Powdered sugar for dusting
Pro Tip: If your brioche is slightly stale, even better—it soaks up custard without getting mushy. Fresh brioche works too; just don’t skip the custard soak.
Step-by-Step Guide to Decadent Brioche Bread Pudding
Step 1: Preheat and Prep
Set your oven to 350°F (175°C). Butter a 9×13-inch baking dish (or any similar ovenproof dish). This ensures your pudding won’t stick and helps the edges crisp up nicely.
Rhetorical Question: Ever noticed how a well-buttered pan makes you feel like a professional baker? Exactly.
Step 2: Cube the Brioche
Cut your brioche into 1-inch cubes. This size allows each piece to absorb custard perfectly while still holding its shape.
FYI: I sometimes tear it by hand for a more rustic, bakery-style look. It’s messy but worth it.
Step 3: Mix the Custard
In a mixing bowl, whisk together:
- Eggs
- Milk
- Heavy cream
- Sugar
- Vanilla
- Cinnamon
- Salt
Whisk until smooth. This is your custard base, aka the magic liquid that turns simple bread into decadence.
Step 4: Combine Bread and Custard
Place the brioche cubes in the prepared baking dish. Pour the custard over the bread, pressing gently to ensure every cube soaks up the goodness.
Pro Tip: Let it sit for 10–15 minutes. Patience pays off—the brioche will soak up all that custard, resulting in a soft, rich interior.
Step 5: Add Mix-Ins (Optional)
Toss in raisins, chocolate chips, or nuts if you’re feeling fancy. Boozy adults? Add a splash of rum or bourbon—it’s subtle but adds depth and complexity.
Rhetorical Question: Who doesn’t love a dessert that’s customizable AND impressive?
Step 6: Bake to Golden Perfection
Bake for 45–55 minutes or until the top is golden and the custard is set.
- Check with a toothpick in the center; it should come out mostly clean with a tiny bit of custard.
- Optional: Cover loosely with foil halfway if the top browns too quickly.
Fun Fact: The smell in your kitchen during baking? Basically therapy. Seriously, your neighbors will know what you’re making.
Step 7: Let It Cool (Kind Of)
Allow the pudding to cool for 10–15 minutes. This helps it firm up slightly while still being gooey in the middle.
Serving Suggestion: Dust with powdered sugar or drizzle with caramel sauce. I promise, it’s over-the-top but worth every calorie.
Tips for Next-Level Brioche Bread Pudding
Want to make your pudding unforgettable? Here’s what I do:
- Extra rich custard: Swap half the milk for cream. Yes, it’s richer. Yes, it’s worth it.
- Golden crunchy top: Sprinkle extra sugar on top before baking for a slightly caramelized finish.
- Flavor boost: Add a pinch of nutmeg or orange zest to the custard. It elevates the flavor instantly.
- Layered approach: Alternate layers of bread and chocolate chips or nuts for every bite.
Rhetorical Question: Isn’t it fun to experiment while still ending up with guaranteed deliciousness? I think so.
Common Mistakes to Avoid
Even simple recipes have pitfalls. Avoid these:
- Skipping the custard soak: Bread won’t absorb flavors, leaving you with dry pudding.
- Overbaking: Too long in the oven and the pudding will dry out. Keep an eye on it after 45 minutes.
- Too much add-ins: Nuts and chocolate are great, but too many can overwhelm the custard. Balance is key.
- Serving cold: Bread pudding shines warm. Microwave or reheat if leftovers exist.
Fun Variations to Try
Brioche bread pudding is like a blank canvas. Here are some ideas I’ve tested (and loved):
1. Chocolate Brioche Bread Pudding
- Add cocoa powder to the custard and layer chocolate chunks between bread cubes.
- Top with chocolate ganache after baking. Chocolate lovers, rejoice.
2. Caramel Apple Brioche Bread Pudding
- Toss in cinnamon-spiced apple chunks.
- Drizzle with caramel sauce after baking for fall perfection.
3. Savory Cheddar and Herb Brioche
- Replace sugar and cinnamon with grated cheddar, chives, and a touch of garlic.
- Serve warm as a brunch or dinner side dish.
Serving Ideas
Bread pudding is versatile. Here’s how I like to serve it:
- Breakfast or brunch: With a dollop of whipped cream or fresh berries.
- Dessert: Warm with caramel or vanilla ice cream.
- Snack: A small square with coffee or tea—it’s indulgent but not overwhelming.
Rhetorical Question: Isn’t it nice when one dessert can do it all?
Storage and Reheating
Because let’s face it—you probably won’t eat it all at once:
- Storage: Cover and refrigerate for 3–4 days.
- Reheating: Microwave for 15–20 seconds or bake at 300°F (150°C) for 5–10 minutes.
- Tip: Brush lightly with milk or cream before reheating to refresh the custard’s creaminess.
FAQs About Brioche Bread Pudding
Q: Can I use regular bread instead of brioche?
A: Yes, but brioche gives the richest, fluffiest result. Regular bread works but will be less indulgent.
Q: Can I make it ahead of time?
A: Absolutely. Assemble the pudding, cover, and refrigerate overnight. Bake fresh in the morning.
Q: Can I freeze it?
A: Yes! Freeze in an airtight container and reheat in the oven for a few minutes to restore gooey goodness.
Q: Can I make it vegan?
A: Sure! Use plant-based milk, cream, and egg replacers. It won’t taste exactly the same, but still delicious.
Why Homemade Brioche Bread Pudding Beats Store-Bought
Let’s be real. You could buy pre-made bread pudding. But here’s why homemade wins:
- Freshness: Straight from your oven is always better than boxed versions.
- Flavor control: You decide sugar, spices, and mix-ins.
- Customization: Chocolate, caramel, nuts, apples—you choose.
- Warmth and aroma: Nothing compares to the smell of baking custard and brioche filling your kitchen.
IMO, once you make this at home, you’ll never look back.
Personal Tip: My Secret Touch
Here’s a little trick I swear by: a splash of bourbon in the custard. It’s subtle but gives the pudding a deep, rich flavor that people will secretly swoon over.
Also, I sometimes toast nuts lightly before adding them. The crunch against the soft brioche is next-level.
Final Thoughts
So there you have it: a decadent brioche bread pudding recipe that’s rich, fluffy, and irresistible. From cozy brunches to indulgent desserts, this pudding hits all the right notes.
Next time you want to impress without stressing, grab a loaf of brioche, a few basic ingredients, and let the magic happen. Trust me, everyone will be asking for seconds—and maybe even thirds.
Remember: Bread pudding isn’t just dessert—it’s comfort, nostalgia, and a little bit of culinary showmanship all in one golden, custardy bite.