Brioche Bread Pudding With Vanilla Custard

Brioche Bread Pudding

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Ratings (10)
  • Total: 50 mins
  • Prep: 10 mins
  • Cook: 40 mins
  • Yield: 6-8 Servings
Nutritional Guidelines (per serving)
281 Calories
10g Fat
44g Carbs
6g Protein
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Nutrition Facts
Servings: 6-8 Servings
Amount per serving
Calories 281
% Daily Value*
Total Fat 10g 12%
Saturated Fat 5g 26%
Cholesterol 73mg 24%
Sodium 4907mg 213%
Total Carbohydrate 44g 16%
Dietary Fiber 1g 4%
Protein 6g
Calcium 142mg 11%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This country-style brioche bread pudding recipe is an easy alternative to elaborate dessert recipes. Simply whip up an easy custard and toss it with pieces of day-old brioche, a rich, sweetened egg bread. This bread pudding is a delightful finish to a hearty supper, but it makes an equally delicious way to start the day, as well.

Cook's note: Serve this brioche dessert with creme Anglaise for a fantastic treat.

Ingredients

  • 2 cups scalded milk
  • 1/4 cup butter, cubed
  • 2 eggs, lightly beaten
  • 1/2 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1 teaspoon brandy (optional)
  • 1 teaspoon lemon or orange zest (optional)
  • 3/4 teaspoon ground cinnamon
  • 1/4 teaspoon grated nutmeg
  • 5 cups day-old brioche, cubed or torn
  • 1/2 cup raisins

Steps to Make It

  1. Preheat the oven to 350 F. Lightly grease an 11-inch by 7-inch pan and set it aside.

  2. Stir the butter into the hot milk until it has melted. Add 1/4 cup of the buttermilk mixture to the eggs and whisk them until the mixture is well blended. Add the warmed egg mixture back into the hot milk and whisk in the sugar, vanilla, brandy, citrus zest, and spices until the mixture is smooth. Toss the custard with the bread and raisins.

  3. Spread the bread and custard into the prepared dish and bake it for 40 minutes, until the top is browned and a knife inserted 1 inch from the edge comes out clean. Serve it warm with whipped cream or creme Anglaise.