Turn your leftover brioche bread into an old fashioned brioche bread pudding with raisins that feels truly special. This warm, vanilla-infused, creamy bread dessert tastes incredible served with a scoop of vanilla ice cream and a generous drizzle of caramel sauce.
Easy Brioche Bread Pudding Recipe with Raisins and Vanilla
The beauty of old-fashioned brioche bread pudding with raisins is how something so simple turns into something so deeply comforting. This brioche bread pudding recipe is rich, full of flavor, and delightfully crisp around the edges, while staying creamy and custardy inside.
Using brioche instead of regular sandwich bread makes all the difference, the texture becomes velvety, the flavor becomes deeper, and the overall finish feels more like a traditional bakery-style bread pudding I always try to recreate at home.
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⭐Why You'll Love This Recipe
- Simple and Easy: You only need a handful of ingredients, and you can skip the raisins or switch them up.
- Uses up Leftover Brioche: A great way to turn day-old bread into something completely comforting.
🧾Ingredients
You'll find the exact measurements in the recipe card, but here's a closer look at a few of the ingredients and why I use them.
- Day-Old Brioche Bread: I always use slightly stale brioche because it's soft, rich, and soaks up the custard perfectly without falling apart. It's my favorite for getting that creamy inside and golden top.
- Eggs, Milk, and Cream: I whisk together four eggs with both milk and cream; milk keeps it light, and cream adds that lush, velvety texture I love in every bite.
- Butter, Sugar, and Raisins: Melted butter goes into the custard and also greases the dish for a golden finish. I add just enough sugar to sweeten things up, and sometimes I soak raisins to stir in; they add soft, sweet bites throughout.
- Warm Spices and Vanilla: A little cinnamon, salt, and vanilla extract bring the whole dish together. I mix them all at once so the custard is smooth, spiced, and full of cozy flavor.
👩🏻🍳How to Make Brioche Bread Pudding
You can find the complete printable recipe with measurements below, but for now, here's a quick overview of how it goes:
1. Prep the Brioche: Cut the brioche bread into cubes and place them in a bowl.
2. Make the Custard: Whisk the eggs, sugar, melted butter, milk, cream, salt, cinnamon, and vanilla together in a bowl until smooth and well combined.
3. Combine with Raisins: Evenly pour the custard over the bread, ensuring full coverage. Drain the raisins, and gently fold them into the mixture.
4. Bake the Bread Pudding: Pour the pudding mixture into the greased baking dish and bake in a preheated oven to 350°F (175°C) for 40 minutes, or until golden and set. A toothpick inserted in the center should come out clean.
🍽 What to Serve with Brioche Bread Pudding
This brioche bread pudding is comforting enough on its own, but I like serving it with a scoop of vanilla ice cream or a drizzle of warm caramel sauce.
💭My Tips for Recipe Success
Prep the Brioche Bread First: If your brioche is still soft, I like to toast it lightly in the oven. It gives the bread just enough structure to soak in the custard without getting mushy.
Add Raisins Last: I always stir in the soaked raisins at the very end so they don't sink to the bottom. This way, they stay scattered evenly and don't clump together.
Storage: I keep any leftovers covered in the fridge. It tastes just as good cold the next day, or I reheat a slice in the microwave for 30 seconds when I want something warm.
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📖 Recipe
Brioche Bread Pudding
Ingredients
- 150 g Raisins - Optional
- 10 Slices Brioche Bread
- 3 tablespoon Unsalted Butter - Melted for greasing the baking dish
- 4 Large Eggs
- 100 g Granulated Sugar
- 375 ml Whole Milk
- 250 ml Heavy Cream
- ½ teaspoon Salt
- 1 teaspoon Ground Cinnamon
- 1 tablespoon Vanilla Extract
Instructions
- Preheat the oven to 350°F (175°C) or 310°F (155°C) fan-forced, and grease a baking dish with melted butter.
- Soak the raisins in a small bowl of warm water and set aside.
- Cut the brioche into cubes and place them in a large bowl.
- In another bowl, whisk together the eggs, sugar, melted butter, milk, cream, salt, cinnamon, and vanilla extract until smooth.
- Pour the custard mixture evenly over the brioche bread cubes and gently stir to coat.
- Drain the raisins and mix them into the bread and custard mixture. Let it sit for 5 minutes to absorb.
- Pour the mixture into the prepared baking dish, spreading it evenly. Bake for 40 minutes, or until golden brown and set in the center. A toothpick inserted should come out clean.
- Let cool slightly before serving. Enjoy warm or chilled, plain or with caramel sauce or ice cream.
Notes
Nutrition
Nutritional information is based on third-party calculations and should be considered an estimate only. Actual nutritional content will vary based upon brands used, measuring methods, cooking method, portion sizes, and more.
Sandra says
This bread pudding is absolutely heavenly! The perfect balance of cinnamon, vanilla, and sweetness. So easy to make and a total crowd-pleaser.