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Brioche Bread Pudding

  • 22 hours ago
  • 2 min read

Golden on top, soft and custardy in the center, this brioche bread pudding is decadent with a silky vanilla custard, then baked to perfection with crisp caramelized edges. Serve warm with whipped cream, fresh fruit, or a scoop of vanilla bean ice cream.


PREP: 10 min | COOK: 80 minutes | Serves 8-10


INGREDIENTS: 

  • 1 loaf brioche bread

  • 5 egg yolks

  • 2 whole eggs

  • 4 cups heavy whipping cream

  • 1 cup milk

  • 1 ¼ cups granulated sugar, plus 1 tablespoon for dusting

  • ¼ cup brown sugar

  • ¼ teaspoon cinnamon

  • 2 teaspoons vanilla extract

  • ½ teaspoon orange zest (optional)



INSTRUCTIONS: 

  1. Preheat the oven to 350°F.

  2. Cut half of the brioche loaf into cubes and leave the remaining half in slices. Arrange the bread onto one or two sheet trays and bake for 8-10 minutes, until lightly toasted and dried out. This helps the bread absorb the custard without becoming soggy.

  3. Meanwhile, in a large mixing bowl, whisk together the egg yolks, eggs, heavy cream, milk, granulated sugar, brown sugar, cinnamon, vanilla extract, and orange zest, if using. Continue whisking until the mixture is silky smooth.

  4. Remove the toasted bread from the oven. Line the bottom of a large baking dish with the brioche slices, then layer the cubes on top.

  5. Pour the custard mixture evenly over the bread, making sure all of the pieces are well coated. Using clean hands or the back of a spoon, gently press the bread down so it fully absorbs the custard. The bread should feel saturated, not floating.

  6. Dust the top with the remaining tablespoon of granulated sugar to encourage a golden, caramelized finish.

  7. Prepare a bain-marie (water bath) by placing the baking dish into a larger roasting pan or sheet tray filled with boiling water.

  8. Cover the bread pudding with aluminum foil and cut a few small holes in the foil to allow steam to escape. Bake for 40 minutes.

  9. Carefully remove the bread pudding from the water bath and uncover. Return it to the oven and continue baking for another 30-40 minutes, until the top is deeply golden and the center is set but still custardy.

  10. For an extra crisp top, switch the oven to broil for 2-5 minutes at the end of baking, watching carefully to prevent burning.

  11. Let cool slightly before serving.

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