Ultimate Brioche Bread Pudding Recipe–Rich, Custardy Dessert

Brioche bread pudding is one of those desserts that feels like a warm hug in a baking dish. It’s tender and custardy at the center, with golden, gently crisp edges, and a fragrance of vanilla and spice that makes everyone wander into the kitchen. Made with rich, buttery brioche, this version turns simple, familiar ingredients into a dessert that’s worthy of a special occasion but easy enough for a cozy weekend treat.

In this recipe, you’ll find the perfect custard-to-bread balance, straightforward steps, and plenty of ways to personalize it—add a splash of bourbon, a handful of chocolate chips, a scatter of raisins, or a sprinkle of orange zest. I’ll guide you through every step, share what to watch for, and offer helpful tips so your bread pudding comes out beautifully set, never soggy or dry. Expect a dessert that’s comforting, flexible, and wonderfully indulgent—just right for sharing.

What Makes This Brioche Bread Pudding Irresistible

There are lots of bread puddings out there, but brioche makes this one exceptional. Because brioche is enriched with eggs and butter, it soaks up custard like a dream while still keeping its shape, giving you a luscious interior with a lightly caramelized top. The custard is rich but not heavy, warmly spiced, and balanced with a touch of vanilla. And the method is unfussy—no water bath required—yet delivers results that feel restaurant-worthy. It’s make-ahead friendly, crowd-pleasing, and easy to customize with your favorite add-ins or sauces.

What You’ll Need for Brioche Bread Pudding

• 14–16 oz (400–450 g) brioche loaf, preferably day-old — The star of the show; its rich crumb absorbs custard beautifully without falling apart.
• 6 large eggs — Create a silky, set custard that holds the pudding together.
• 2 cups (480 ml) whole milk — Adds body and moisture to the custard.
• 1 cup (240 ml) heavy cream — Enriches the custard for a luxurious texture.
• 3/4 cup (150 g) granulated sugar — Sweetens the custard evenly.
• 1/4 cup (50 g) light brown sugar — Adds caramel notes and depth.
• 2 teaspoons pure vanilla extract — Complements the brioche and spices.
• 1 teaspoon ground cinnamon — Warm spice that enhances sweetness.
• 1/4 teaspoon grated nutmeg — A subtle, aromatic lift.
• 1/4 teaspoon fine sea salt — Balances sweetness and sharpens flavors.
• 3 tablespoons unsalted butter, melted — Adds richness and helps crisp the top.
• 2 tablespoons turbinado or granulated sugar (for topping) — Encourages a lightly crackly, golden crust.
• Optional add-ins (choose 1–2):
  • 1/2 cup raisins or golden raisins — Classic sweetness and chew.
  • 1/2 cup semisweet chocolate chips — For a richer, dessert-forward twist.
  • 1/2 cup chopped toasted pecans or walnuts — Adds nutty crunch.
  • 1–2 tablespoons bourbon — Gentle warmth and complexity.
  • 1 tablespoon orange zest — Bright, citrusy aroma.
• To serve (optional): Powdered sugar, softly whipped cream, vanilla ice cream, or a quick vanilla cream sauce.

How to Make Brioche Bread Pudding, Step by Step

1. Preheat and prepare the pan. Heat the oven to 350°F (175°C). Generously butter a 9×13-inch (23×33 cm) baking dish or similar 3-quart casserole so nothing sticks and the edges brown nicely.
2. Cube and dry the brioche. Cut the brioche into 1-inch (2.5 cm) cubes. If the bread is very fresh, spread the cubes on a baking sheet and toast in the oven for 8–10 minutes, just until the edges feel dry. This helps the bread absorb custard without collapsing. Let cool slightly.
3. Whisk the custard base. In a large bowl, whisk the eggs until smooth. Add the granulated sugar, brown sugar, cinnamon, nutmeg, and salt; whisk to dissolve and combine. Stream in the milk and cream, then whisk in the vanilla and melted butter. If using bourbon or orange zest, add them now.
4. Soak the bread. Add the brioche cubes to the custard and gently fold to coat every piece. If using raisins, chocolate chips, or nuts, fold them in now. Let the mixture sit for 20–30 minutes, stirring once halfway through so the top pieces get a fair share of custard.
5. Transfer to the dish. Pour the soaked brioche into the prepared baking dish, spreading it into an even layer. Sprinkle the top with turbinado sugar for a delicate crunch.
6. Bake to set and brown. Bake 40–50 minutes, rotating the pan halfway. You’re looking for puffed edges, a golden top, and a center that is set but still slightly wobbly. If the top browns too quickly, loosely tent with foil for the last 10 minutes. The custard is done around 170–175°F (77–80°C) in the center.
7. Rest before serving. Remove from the oven and let cool for 15 minutes. This brief rest allows the custard to finish setting and makes cleaner slices.
8. Serve warm. Dust with powdered sugar if desired. Spoon into bowls and finish with whipped cream or a scoop of ice cream. For an extra flourish, drizzle with warm vanilla cream sauce.

Optional: Quick Vanilla Cream Sauce

1. In a small saucepan, warm 1 cup (240 ml) heavy cream, 1/2 cup (120 ml) milk, and 1/3 cup (65 g) sugar over medium heat until steaming.
2. Stir in 1 teaspoon vanilla and a pinch of salt. If you prefer a slightly thicker sauce, whisk 1 teaspoon cornstarch with 2 teaspoons cold water, then whisk into the hot mixture and simmer 30–60 seconds until lightly thickened. Remove from heat and swirl in 1 tablespoon butter. Serve warm.

Prep, Bake, and Rest: Timing at a Glance

• Active prep: About 25 minutes (includes cubing bread and making custard)
• Soak time: 20–30 minutes for best absorption
• Bake time: 40–50 minutes at 350°F (175°C)
• Rest time: 15 minutes before serving
• Total time: Approximately 1 hour 45 minutes
• Yield: 10–12 servings

Make-ahead: Assemble the pudding (through Step 5), cover, and refrigerate up to 24 hours. Bake straight from the fridge, adding 5–10 extra minutes as needed until the center sets.

Storage & reheating: Refrigerate leftovers, covered, for 3–4 days. Reheat covered in a 300°F (150°C) oven for 12–15 minutes, or warm individual portions in the microwave in short bursts. Bread pudding also freezes well for up to 2 months; thaw overnight in the refrigerator and reheat gently.

Pro Tips for a Standout Result

• Start with drier bread for a better custard soak. Day-old brioche is ideal. If yours is fresh, toasting the cubes briefly is a simple fix to prevent sogginess.
• Mind the custard-to-bread ratio. This recipe leans luxuriously custardy. For a firmer set, add an extra cup of bread cubes or reduce one egg; for extra silkiness, add another egg.
• Distribute add-ins evenly. Toss raisins or chips with a spoonful of the sugar or a teaspoon of flour before folding them in; this helps prevent sinking.
• Keep an eye on the top. If browning too quickly, tent with foil. You want a golden, gently crisp surface and a tender middle.
• Check doneness with a gentle wobble. The center should quiver slightly when you jiggle the pan. A thermometer reading around 170–175°F (77–80°C) in the center is a reliable cue.
• Rest before serving. Those 15 minutes make a difference; the custard settles and slices more cleanly.
• Want extra-custardy results? Bake the dish in a larger pan with a shallow water bath (about 1 inch of hot water). It’s optional, but it gives a particularly delicate texture.
• Play with flavors. Swap cinnamon for cardamom, add a hint of almond extract, or fold in chopped dried apricots. A little orange or lemon zest is especially lovely with berries or chocolate.
• Serving ideas: Warm salted caramel, a spoonful of berry compote, or a dollop of crème fraîche offers a beautiful contrast to the sweet custard.
• Diet-friendly adjustments: For dairy-free, use full-fat coconut milk plus a rich plant cream and dairy-free butter. For gluten-free, choose a gluten-free brioche or challah-style loaf and monitor soak time carefully.

Nutrition at a Glance

Approximate nutrition per serving, based on 10 servings and excluding optional add-ins and sauces:

These values are estimates and will vary with specific brands, add-ins, and serving sizes.

Your Top Questions, Answered

Can I use a different type of bread?

Yes. Challah and French bread both work well. For an ultra-decadent version, try croissants (reduce the melted butter slightly). Whatever you choose, drying the bread first will help achieve a custardy center without sogginess.

How do I know when the bread pudding is done?

Look for puffed edges, a golden top, and a center that wobbles slightly but isn’t runny. A thermometer inserted into the center should read about 170–175°F (77–80°C). If the top is browning too fast, tent the dish with foil during the last part of baking.

Can I make it ahead?

Absolutely. Assemble up to 24 hours in advance, cover, and refrigerate. Bake straight from the fridge, adding 5–10 minutes as needed. Leftovers reheat beautifully in a low oven or microwave in short bursts.

Parting Notes

There’s something wonderfully inviting about a pan of bread pudding cooling on the counter—it feels like a promise of comfort to anyone who walks by. This brioche version gives you that nostalgic, homey goodness while feeling a little extra special. Whether you keep it classic or add your own twist with chocolate, nuts, or citrus, you’ll end up with a dessert that encourages people to linger at the table for just one more bite. I hope it becomes one of those recipes you reach for when you want to make the day feel warmer and a little more celebratory. Happy baking, and enjoy every spoonful.