Convert your leftover brioche bread into this lovely Brioche Bread Pudding! Then top this warm and crusty vanilla infused and perfect soaked rich and creamy bread dessert with vanilla ice cream and drizzle with caramel sauce.
And now to the best part. Sit back, relax, and enjoy each and every delicious bite of this dreamy brioche bread pudding…
What is Bread Pudding
For those who are not familiar, bread pudding is a dessert typically made with leftover stale bread. It is combined with cream, milk and eggs, baked in the oven, then topped with sweet cream sauces, or in this case vanilla ice cream.
Sometimes dried fruits are added to it, sometimes they are not.
There are so many versions of Bread Pudding out there, and today I’m showcasing the one I make over and over again – my beloved brioche bread pudding recipe.
I use brioche bread for mine because I love the sweetness in brioche. I think vanilla ice cream is superior in Bread Pudding because there’s something absolutely delicious about cold ice cream combined with a warm dessert. And I love adding raisins because I love how they becomes plump and warm and adds a nice touch of sweetness to my brioche bread pudding.
Brioche bread pudding is seriously also one of my all time favorite dessert of all time. The warm meets cold, the crusty and soft texture from the bread, the intense vanilla flavors…
There’s just something about this brioche bread pudding recipe that makes my heart skip a beat. And even though I’ve made this so many times, I still oh-and-ah over every single bite…
Don’t let its loveliness fool you. Brioche bread pudding is so easy to make and requires minimal ingredients!
- Brioche bread – preferably stale, dryer brioche bread. It absorbs the milk and eggs better! If you prefer to use another bread, that’s fine too! I love the sweetness in brioche bread, and always prefer using a sweeter bread for this dessert recipe
- Half and half
- Milk – any type would work! I use 2% milk.
- Eggs – two eggs and two egg yolks
- Granulated sugar
- Vanilla extract – pure vanilla extract brings an intense and deep vanilla flavors in the bread pudding
- Raisins – Omit if you don’t like raisins, which I know can be a bit of a controversial ingredient. 😉 I personally love it and think it takes brioche bread pudding to another level.
How to Make It Brioche Bread Pudding
Besides being an absolute dream to the tastebuds, there are two things you need to know about this Brioche Bread Pudding recipe:
- it requires pantry friendly ingredients
- it takes only 10 minutes to prep!
In other words, it is super duper easy to make.
You can even make ahead brioche bread pudding for a holiday dinner or party. And it’s also large enough to feed a crowd!
Here’s a quick overview of how you make this.
- Cube brioche bread into bite size pieces
2. Bring together brioche bread and raisins and spread them out on a greased baking dish.
3. Mix together egg and milk mixture.
4) Add mixture onto baking dish and bake!
5. Sprinkle with powdered sugar, serve with vanilla ice cream and caramel sauce!
So decadent, luxurious and very yummy!
Brioche bread pudding is a favorite of ours to make for the Christmas holidays, but frankly, I’ll eat this (and have eaten this) any time of the year!
Tips and Tricks
- Be sure to grease baking dish before adding brioche bread cubes to prevent sticking.
- When baking brioche bread pudding, cover with aluminum foil once you find the tops are browned to your liking. I personally prefer it browned and crusty so sometimes I don’t even cover, but be sure to adjust accordingly. Once covered it will slow down the browning process significantly.
Frequently Asked Questions
Absolutely! Make it up to 2 days ahead and reheat using the oven. Cover and heat under 350℉ for 20 minutes or until the center is warm.
Yes! Bring everything together in the casserole dish and refrigerate overnight or up to 24 hours. Bake using the same instruction but you may need a slightly longer cook time if the insides are very cold when you bring casserole dish into the oven.
Yes! However, I think sweet breads tastes the best in bread pudding. You also want to use a bread that is fairly sturdy and don’t fall apart when the mixture is added. I also like using challah for this!
More Dessert Recipes
- Mason Jar Banana Pudding
- Chocolate Cherry Brownies
- Peanut Butter Rice Krispie Treats
- Individual Mini Peach Cobbler
- Mini Chocolate Chess Pie
- Strawberry Shortcake with Angel Food Cake
- Strawberry Mousse
- The Best Cheesecake Ever
- Spanish Flan
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Brioche Bread Pudding
- 12 cups Brioche bread ~ 16 oz (1 loaf)
- 1 cup raisins optional
- 2 cups half and half
- 1 cup 2% milk
- 2 large eggs
- 2 egg yolks
- 3/4 cup granulated sugar
- 2 tsp vanilla extract
- 1 tbsp powdered sugar optional
- Slice Brioche bread into 1-inch cubes, then spread them out, along with raisins (optional), in a greased 9'x13' rectangular baking dish.
- In a large mixing bowl, bring together milk, eggs, egg yolks, sugar, and vanilla extract. Whisk to combine.
- Pour mixture onto baking dish filled with brioche bread and raisins. Let it sit for 15 minutes.
- Pre-heat oven to 350℉.
- Bake for 55-60 minutes, or until center is fully cooked. If the top is too browned at any time, cover with aluminum foil.
- Remove from oven and let it sit for 5 minutes.
- Optional: sprinkle top with powdered sugar. Serve and enjoy!