Brioche bread pudding is the coziest, simplest, and most satisfying dessert. It is easy to make with just a few simple ingredients with simple classic flavors. This brioche bread pudding makes a good dessert after a plate of cauliflower gnocchi or chicken schnitzel.
This picture sums up my life. Comforting and satisfying. Really, nothing could make me happier right now. Maybe a piece of dark chocolate and Moscato. This recipe miracle came to me after seeing a big of brioche hotdog sitting in the kitchen counter for days. Sometimes ignorance has its own prize.
So first, I could not decide between brioche bread pudding with bourbon caramel sauce or brioche bread pudding with vanilla ice cream. They both sound good and it’s a hard decision. Instead, I go back to the basic and make an easy bread pudding recipe instead so every home cook can make this.
What is bread pudding?
Bread pudding is a classic dessert that is simple to make with very few ingredients that you customize, such as raisins, dark chocolate, cinnamon, and nutmeg, or even Bourbon to your bread mixture before you pop it in into the oven; and it will still turn out good. And when I say dessert, you can actually have this for breakfast, brinner, or anything in between.
What’s so good about this bread pudding?
- Easy to customize – add in your favorite ingredients, such as raisins, chocolate chips, almonds, and so on
- One-pot easy baking dish recipe – easy prep and easy clean-up
- Make-ahead recipe – you can prepare this the night before and reheat it in the morning
- Add a scoop of ice cream and it makes a good excuse to enjoy ice cream for breakfast
- No more leftovers! This recipe is proof that leftover bread can easily be converted to dessert without much work
Should bread pudding be served hot or cold?
It can be served however you like it. Serve it warm with syrup, fresh whipping cream, a scoop of vanilla bean ice cream; at room temperature with icing sugar or *ahem* rum sauce; or cold with vanilla sauce. Oh yum!
White sugar vs. brown sugar
Brown sugar bread pudding is a good idea, too! It makes bread pudding tastes more caramel-y so I always opt-in for whiskey sauce to balance the sweetness of brown sugar french toast. While I love adding brown sugar to a bread pudding recipe, I’m using Dixie Crystal white sugar in this recipe. There’s a reason Dixie Crystals Sugar has been a high-quality sweetener of choice for over 100 years. Their pure cane sugar is only 15 calories a teaspoon, non-GMO cane sugar and gluten-free, and it balances flavor and adds moisture.
Bread pudding can get dry easily. When storing in the fridge, cover it tightly with plastic wrap to minimize drying.
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Brioche Bread Pudding
- 6 slices day-old Brioche bun
- 4 large eggs
- 2 tablespoons unsalted butter melted
- 1/4 cups milk
- 1/4 cups sugar
- 1 teaspoon vanilla bean paste
- Pinch of salt
- 1/4 cup Bourbon optional
- Preheat the oven to 350F.
- Spray a baking dish with nonstick cooking spray.
- Break bread into 1-inch pieces and add them into an 8-inch or 9×13-inch baking pan.
- In a medium bowl, combine the eggs, butter, milk, sugar, vanilla bean paste, salt, and bourbon. Beat until well mixed. Pour over bread and lightly push down with a fork until bread is covered and soaked in the egg mixture.
- Bake uncovered for 45 minutes or until the custard is well puffed and set but still soft in the center.
- Sprinkle with powdered sugar and enjoy with maple syrup or vanilla ice cream.