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Bread Pudding

Decadent Bread Pudding: A Cozy Comfort Food Delight

This Decadent Bread Pudding is a comforting dessert that embodies cozy indulgence, featuring buttery brioche soaked in a rich custard with warm spices.
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Prep Time 15 minutes
Cook Time 55 minutes
Soaking Time 15 minutes
Total Time 1 hour 25 minutes
Servings: 8 slices
Course: Desserts
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Bread Pudding
  • 10 slices Brioche Bread Substitution: Challah or day-old French bread can also be used.
  • 2 cups Whole Milk Substitution: Use 2% milk for lighter options.
  • 1 cup Heavy Cream Substitution: Half-and-half can replace heavy cream in a pinch.
  • 1/2 cup Granulated Sugar Adjust based on sweetness preference.
  • 1/2 cup Brown Sugar Dark brown sugar can deepen flavors.
  • 4 large Eggs No substitutes needed for structure.
  • 1 tablespoon Vanilla Extract Use pure vanilla extract for best results.
  • 1 teaspoon Ground Cinnamon Optional spices like allspice or cardamom can be added.
  • 1/4 teaspoon Ground Nutmeg Freshly grated nutmeg is preferable.
  • 1/4 teaspoon Salt Essential for overall flavor.
  • 1 cup Raisins Optional; substitute with chocolate chips or dried fruit if desired.
  • 1/2 cup Pecans Chopped, optional; almonds or walnuts can be used.
For the Sauce
  • 1/2 cup Unsalted Butter Use salted butter if that's all you have.
  • 1/2 cup Brown Sugar Light and dark brown sugars can be used interchangeably.
  • 1 cup Heavy Cream Half-and-half can be used for a lighter option.
  • 1 tablespoon Vanilla Extract Enhances flavor in the sauce.

Equipment

  • 9x13-inch baking dish
  • Mixing Bowl
  • medium saucepan

Method
 

Step‑by‑Step Instructions
  1. Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking dish with butter or cooking spray.
  2. Cut brioche bread into one-inch cubes and place them evenly in the greased baking dish. Sprinkle raisins over the top if using.
  3. In a large mixing bowl, whisk together whole milk, heavy cream, granulated sugar, brown sugar, eggs, vanilla extract, ground cinnamon, ground nutmeg, and salt until smooth.
  4. Pour the custard mixture over the brioche cubes, ensuring each piece is soaked. Press down lightly to absorb.
  5. Let the assembled pudding sit for about 15 minutes to soak fully.
  6. Bake for approximately 45 to 55 minutes or until golden brown and a toothpick inserted comes out clean.
  7. While the pudding bakes, melt butter in a medium saucepan, stir in brown sugar, then whisk in heavy cream until the sauce thickens.
  8. Serve warm, drizzled with the buttery sauce.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 50gProtein: 6gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 120mgSodium: 230mgPotassium: 200mgFiber: 1gSugar: 20gVitamin A: 500IUCalcium: 100mgIron: 1mg

Notes

Allow the bread pudding to sit for at least 15 minutes after pouring in the custard for thorough soaking. Leftovers can be stored in the fridge for up to 5 days.

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