Description
A rich and comforting bread pudding made with brioche bread soaked in a creamy custard, baked to golden perfection, and topped with a warm, buttery brown sugar sauce. Perfect for a cozy dessert or special occasion treat.
Ingredients
Bread Pudding
- 8 cups brioche bread, cut into 1-inch cubes, day old
- 2 cups whole milk
- 1 cup heavy cream
- ¾ cup granulated sugar
- ½ cup brown sugar, packed
- 5 large eggs
- 2 teaspoons vanilla extract
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon salt
- ½ cup raisins (optional)
- ½ cup pecans, chopped (optional)
Brown Sugar Sauce
- ¼ cup unsalted butter
- ½ cup brown sugar, packed
- ¼ cup heavy cream
- 1 teaspoon vanilla extract
- 1 pinch salt
Instructions
- Preheat and prepare dish: Preheat your oven to 350°F. Grease a 9 by 13 inch baking dish with butter or nonstick spray to prevent sticking.
- Arrange bread and raisins: Spread the brioche bread cubes evenly in the prepared dish. Scatter the raisins over the bread for extra sweetness and texture.
- Make custard mixture: In a large bowl, whisk together whole milk, heavy cream, granulated sugar, brown sugar, eggs, vanilla extract, cinnamon, nutmeg, and salt until the mixture is smooth and the sugars have fully dissolved.
- Soak bread in custard: Pour the custard evenly over the bread cubes. Sprinkle the chopped pecans on top. Allow the bread to soak for 15 minutes, pressing down gently every few minutes so the custard is absorbed thoroughly.
- Bake the pudding: Bake in the preheated oven for 45 to 55 minutes or until the top is golden brown and the center is set but still has a slight wobble. Using an instant-read thermometer, the center should reach approximately 160°F.
- Rest the pudding: Remove from oven and let rest for 15 minutes to further set and cool slightly for easier slicing.
- Prepare brown sugar sauce: While the pudding rests, melt butter in a small saucepan over medium heat. Stir in brown sugar until dissolved. Slowly whisk in heavy cream and cook for 2 to 3 minutes until the sauce thickens slightly. Remove from heat and stir in vanilla extract and a pinch of salt.
- Serve: Cut the bread pudding into squares and drizzle generously with the warm brown sugar sauce before serving.
Notes
- Day-old brioche bread works best as it absorbs the custard without becoming mushy.
- Raisins and pecans are optional but add lovely texture and flavor.
- Letting the bread soak ensures a creamy, tender pudding.
- The sauce can be made ahead and reheated if desired.
- Use a thermometer to check doneness for perfectly baked pudding.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
