Brioche Bread Pudding
This brioche bread pudding recipe bakes soft brioche in a rich cinnamon custard with sweet raisins for a classic, old-fashioned dessert that’s easy to make for holidays or cozy weeknights.
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 a separate bowl, whisk together the eggs, sugar, melted butter, milk, cream, salt, cinnamon, and vanilla extract until the mixture is smooth and well combined. Pour the custard evenly over the brioche cubes and gently fold to coat all the pieces. Drain the raisins, stir them into the mixture, and let it rest for about 5 minutes so the brioche can absorb the custard.
- 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
Let the Brioche Bread Soak Properly: I like to give the custard and bread a few minutes together before baking; it helps every cube soak up that cinnamon-vanilla flavor.
Soften the Raisins First: I always soak the raisins in warm water so they turn plump and juicy instead of chewy.
Nutrition
Calories: 419kcal | Carbohydrates: 41g | Protein: 8g | Fat: 26g | Saturated Fat: 15g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.2g | Cholesterol: 179mg | Sodium: 279mg | Potassium: 390mg | Fiber: 2g | Sugar: 21g | Vitamin A: 1055IU | Vitamin C: 2mg | Calcium: 136mg | Iron: 1mg
