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Brioche Bread Pudding

Brioche Bread Pudding Recipe

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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 8 servings
Calories: 625
Ingredients Method Notes

Ingredients
  

  • 6 cups day-old brioche, cut into 1-inch cubes
  • 1 ½ cups heavy cream
  • 1 ½ cups whole milk
  • 4 large eggs
  • ¾ cup granulated sugar
  • 1 tablespoon vanilla extract
  • ¼ teaspoon salt
  • Butter, for the dish
  • For the vanilla sauce:
  • 1 cup heavy cream
  • ¼ cup granulated sugar
  • 1 tablespoon vanilla extract
  • 2 tablespoons unsalted butter

Method
 

  1. Preheat oven to 350°F (180°C). In a large bowl, whisk together the eggs, sugar, vanilla, and salt. Whisk in the cream and milk until smooth.
  2. Place the brioche cubes in a second bowl. Pour the custard over the bread, toss gently, and let soak for 15 minutes, stirring once.
  3. Butter a 9x13-inch baking dish. Transfer the soaked bread mixture to the dish and press down gently so any dry pieces are submerged.
  4. Bake for 45 to 50 minutes, until the top is golden and the center jiggles only slightly.
  5. While the pudding bakes, simmer the cream and sugar in a small saucepan over medium heat for 3 to 4 minutes until slightly thickened. Remove from heat and stir in the vanilla and butter.
  6. Let the pudding rest 10 minutes, then spoon into bowls and pour the warm sauce over each serving.

Notes

For the best texture, use bread that is a day or two old. The pudding can be assembled the night before, covered, and refrigerated; bake it straight from the fridge, adding 5 to 10 minutes. Any leftover vanilla sauce keeps in the refrigerator for up to 5 days.