This country-style brioche bread pudding recipe is an easy alternative to elaborate dessert recipes. Simply whip up an easy custard and toss it with pieces of day-old brioche, a rich, sweetened egg bread. This bread pudding is a delightful finish to a hearty supper, but it makes an equally delicious way to start the day, as well.
Cook's note: Serve this brioche dessert with creme anglaise for a fantastic treat.
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
- 2 cups scalded milk
- 1/4 cup butter, cubed
- 2 eggs, lightly beaten
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 teaspoon brandy (optional)
- 1 teaspoon lemon or orange zest (optional)
- 3/4 teaspoon ground cinnamon
- 1/4 teaspoon grated nutmeg
- 5 cups day-old brioche, cubed or torn
- 1/2 cup raisins
Preheat the oven to 350F. Lightly grease an 11-inch by 7-inch pan and set it aside.
Stir the butter into the hot milk until it has melted. Add 1/4 cup of the butter-milk mixture to the eggs and whisk them until the mixture is well blended. Add the warmed egg mixture back into the hot milk and whisk in the sugar, vanilla, brandy, citrus zest, and spices until the mixture is smooth. Toss the custard with the bread and raisins.
Spread the bread and custard into the prepared dish and bake it for 40 minutes, until the top is browned and a knife inserted 1 inch from the edge comes out clean. Serve it warm with whipped cream or creme anglaise.
This brioche bread pudding recipe makes 6 to 8 servings.