Description
This classic Bread Pudding recipe features soft brioche soaked in a rich custard made with milk, cream, eggs, and warm spices. Baked until golden and topped with a luscious brown sugar cream sauce, this comforting dessert is perfect served warm with optional raisins and pecans for added texture and sweetness.
Ingredients
Scale
Bread Pudding
- 8 cups brioche bread, cut into 1-inch cubes
- 2 cups whole milk
- 1 cup heavy cream
- ¾ cup granulated sugar
- ½ cup packed brown sugar
- 5 large eggs
- 2 teaspoons vanilla extract
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon salt
- ½ cup raisins (optional)
- ½ cup chopped pecans
Sauce
- ¼ cup unsalted butter
- ½ cup packed brown sugar
- ¼ cup heavy cream
- 1 teaspoon vanilla extract
- 1 pinch salt
Instructions
- Preheat and Prepare Dish: Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish with butter or nonstick spray to prevent sticking.
- Arrange Bread and Add Raisins: Place the brioche bread cubes evenly in the baking dish. If using raisins, sprinkle them over the bread cubes. Set aside.
- Mix Custard: In a large bowl, whisk together whole milk, heavy cream, granulated sugar, brown sugar, eggs, vanilla extract, cinnamon, nutmeg, and salt until fully combined.
- Soak Bread: Pour the custard mixture evenly over the bread cubes, ensuring all pieces are soaked. Sprinkle chopped pecans on top if using. Let the mixture sit for about 15 minutes, pressing down occasionally to absorb the custard.
- Bake: Bake the bread pudding in the preheated oven for 45-55 minutes, until the top is golden brown and a toothpick inserted in the center comes out clean. Allow to cool slightly.
- Prepare Sauce: In a small saucepan over medium heat, melt the butter. Add the brown sugar and stir until dissolved. Gradually whisk in the heavy cream and cook for 2-3 minutes until slightly thickened. 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. Serve warm for best flavor.
Notes
- Bread Choice: Day-old brioche, challah, or any rich, soft bread are ideal to absorb the custard without becoming overly soggy.
- Custard Consistency: For extra creamy pudding, increase heavy cream slightly and reduce the milk proportion.
- Spice Variations: Adjust cinnamon and nutmeg to taste or add a pinch of cardamom or allspice for unique flavors.
- Add-ins: Raisins and pecans are optional but add sweetness and crunch; other dried fruits or nuts can be substituted.
- Serving Suggestion: Best served warm with optional vanilla ice cream or whipped cream.
- Storage Tips: Store leftovers in an airtight container in the fridge for up to 5 days or freeze for up to 3 months. Thaw before reheating.
Nutrition
- Serving Size: 1 slice (approx. 1/12 of recipe)
- Calories: 350 kcal
- Sugar: 30 g
- Sodium: 170 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 6 g
- Trans Fat: 0.2 g
- Carbohydrates: 40 g
- Fiber: 2 g
- Protein: 7 g
- Cholesterol: 140 mg
