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Brioche bread pudding recipe
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5 from 7 votes

Brioche Bread Pudding

The tastiest brioche bread pudding made with French sweet bread, raisins and chocolate chips and served with plenty of bread pudding sauce.
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Servings: 5
Calories: 578
Author: Julia

Ingredients

For the brioche bread pudding:

  • ½ pound brioche bread , a day (or two) old, see note 1
  • ¼ cup chocolate chips
  • ¼ cup raisins , see note 2
  • 3 medium eggs , see note 3
  • 2 tablespoons sugar
  • ¼ cup milk (60 milliliters)
  • ½ cup heavy cream (120 milliliters)
  • ½ teaspoon cinnamon
  • a pinch of nutmeg or ground cloves, see note 4

For the cinnamon sauce:

  • 3 tablespoons unsalted butter , heaped (50 grams)
  • 1 teaspoon cinnamon
  • 5 tablespoons honey
  • 2 tablespoons lemon juice , freshly squeezed (30 milliliters), see note 5
  • ¼ cup heavy cream (60 milliliters)

Instructions 

  • Brioche bread pudding: Preheat oven to 350 Fahrenheit (175 Celsius).
  • Meanwhile: Grease a 9x7-inch (24x19-centimeter) oven dish with butter (or spray with oil). Cut brioche bread into chunks (about an inch/2.5-centimeter thick) and transfer into the oven dish. Add chocolate chips and raisins.
    How to make brioche bread pudding step 1
  • In a bowl (or jug), whisk together eggs, sugar, milk, heavy cream, cinnamon and nutmeg. Pour this mixture over the brioche pieces. To make sure every single one is covered in the liquid, use kitchen tongs (or a spoon) to move the bread around. Also, push the raisins down so they won’t get burnt during cooking.
    How to make brioche bread pudding step 2
  • Bake in a preheated oven for 30 minutes or until the egg mixture is set and nicely puffed.
  • Cinnamon sauce: In a saucepan, melt the butter (on low heat). Add cinnamon, honey, and lemon juice. Stir until smooth. Pour in heavy cream and increase the heat to medium-high. Stir until you bring it to a boil. Reduce the heat to low and cook for a minute before turning the heat off. Note: If you find the sauce too thin, thicken it with cornstarch slurry (1 teaspoon of cornstarch dissolved in 1-2 teaspoons water). You will need to bring it to a boil again in order for the sauce to thicken.
  • Pour the warm sauce over your baked bread pudding and serve.
    How to make brioche bread pudding step 3
  • Best enjoyed warm!

Notes

  1. ½ pound (225 grams) = ½ loaf.
  2. Raisins can be substituted with cranberries.
  3. Large eggs will also work.
  4. You can add more spices if you like. Just note cloves and nutmeg are quite strong so a little goes a long way.
  5. I needed ½ medium lemon to get 2 tablespoons out of it. This can vary depending on lemons.
  6. This brioche bread pudding recipe can be easily doubled, tripled…
  7. If in doubt or looking for more tips, serving suggestions and add-on ideas, please read the full post above this recipe card.
Course: Breakfast, Dessert
Cuisine: American
Keyword: Bread pudding recipe, Brioche bread pudding
Nutrition Facts
Brioche Bread Pudding
Amount per Serving
Calories
578
% Daily Value*
Fat
 
36
g
55
%
Saturated Fat
 
22
g
138
%
Cholesterol
 
244
mg
81
%
Sodium
 
277
mg
12
%
Potassium
 
207
mg
6
%
Carbohydrates
 
56
g
19
%
Fiber
 
1
g
4
%
Sugar
 
26
g
29
%
Protein
 
11
g
22
%
Vitamin A
 
1286
IU
26
%
Vitamin C
 
3
mg
4
%
Calcium
 
113
mg
11
%
Iron
 
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
** As an Amazon Associate I earn from qualifying purchases.
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