Rich and custardy bread pudding made with buttery brioche and ribbons of cinnamon sugar, served warm with vanilla cream sauce. The ultimate comfort dessert.
Recipe Details
Ingredients
- 500g day-old brioche bread, cut into 2.5cm (1-inch) cubes
- 480ml heavy cream
- 240ml whole milk
- 4 large eggs large eggs
- 2 large yolks large egg yolks
- 150g granulated sugar
- 10ml pure vanilla extract
- 2g fine sea salt
- 45g unsalted butter, melted
- 100g light brown sugar, packed
- 10g ground cinnamon
- 240ml heavy cream for sauce
- 50g granulated sugar for sauce
- 5ml vanilla extract for sauce
Instructions
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Preheat oven to 180°C (350°F). Butter a 23x33cm (9x13-inch) baking dish.
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Spread 500g day-old brioche bread cubes on a baking sheet and toast for 10 minutes until lightly golden. Let cool.
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In a large bowl, whisk together 480ml heavy cream, 240ml whole milk, 4 large eggs large eggs, 2 large yolks large egg yolks, 150g granulated sugar, 10ml pure vanilla extract, and 2g fine sea salt until smooth.
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In a small bowl, combine 100g light brown sugar and 10g ground cinnamon for the swirl.
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Place half the toasted brioche in the prepared baking dish. Sprinkle with half the cinnamon-sugar mixture and drizzle with half the 45g unsalted butter.
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Add remaining brioche, then pour the custard mixture evenly over the top. Let soak for 15 minutes, pressing down gently to ensure bread absorbs the custard.
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Sprinkle remaining cinnamon-sugar mixture over the top and drizzle with remaining butter.
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Bake for 40-45 minutes until the top is golden brown and the custard is set but still slightly jiggly in the center.
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Meanwhile, make the vanilla cream sauce by heating 240ml heavy cream for sauce and 50g granulated sugar for sauce in a small saucepan until the sugar dissolves. Remove from heat and stir in 5ml vanilla extract for sauce.
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Let bread pudding cool for 10 minutes before serving warm with the vanilla cream sauce.
Tips
Bread Choice: Day-old brioche is ideal as it absorbs custard without falling apart. If using fresh brioche, toast it longer to dry it out.
Soaking Time: Don't skip the soaking period - it ensures the custard penetrates the bread for the creamiest texture.
Doneness Test: The center should be just set with a slight jiggle when gently shaken. It will continue cooking from residual heat.
Make-Ahead: Assemble up to 24 hours ahead and refrigerate. Add 10 minutes to baking time if baking from cold.
Serving Suggestions: Delicious with vanilla ice cream, whipped cream, or simply dusted with powdered sugar.