Ingredients
Scale
- 8 cups brioche bread (cut into 1-inch cubes)
- 2 cups whole milk
- 1 cup heavy cream
- ¾ cup granulated sugar
- ½ cup brown sugar (packed)
- 5 large eggs
- 2 teaspoons vanilla extract
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon salt
- ½ cup raisins (optional)
- ½ cup pecans (chopped)
For the sauce:
- ¼ cup butter (unsalted)
- ½ cup brown sugar (packed)
- ¼ cup heavy cream
- 1 teaspoon vanilla extract
- 1 pinch salt
Instructions
- Prepare the Baking Dish: Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish with butter or nonstick spray. This step ensures that the pudding won’t stick to the pan as it bakes.
- Prepare the Bread: Cut the brioche bread into 1-inch cubes and place them evenly in the prepared baking dish. If you’re using raisins, sprinkle them over the bread cubes. This will help distribute the raisins throughout the bread pudding, giving each bite a pop of sweetness. If you’re using pecans, sprinkle them on top as well.
- Make the Custard Mixture: In a large bowl, whisk together the whole milk, heavy cream, granulated sugar, brown sugar, eggs, vanilla extract, cinnamon, nutmeg, and salt until everything is well combined. The sugar should dissolve completely into the liquid. Take your time to whisk the ingredients together, ensuring that the eggs are fully incorporated. This custard mixture is what gives the bread pudding its smooth, creamy texture.
- Soak the Bread: Pour the milk mixture evenly over the bread cubes. Gently press down the bread with a spoon to ensure that all the pieces are soaked in the custard. If you’re using nuts, sprinkle them on top of the bread at this point. Let the bread soak for about 15 minutes. This step is crucial to allow the bread to absorb the custard and soak up all the flavors.
- Bake the Bread Pudding: Place the baking dish in the preheated oven and bake for 45-55 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean. You’ll know it’s done when the pudding has set and the top is slightly crispy. The baking time may vary depending on your oven, so check the pudding a few minutes before the recommended time to avoid overcooking.
- Prepare the Sauce: While the bread pudding is baking, prepare the sauce. In a small saucepan, melt the butter over medium heat. Once melted, add the brown sugar and stir until it dissolves. Slowly whisk in the heavy cream and cook for 2-3 minutes, until the sauce thickens slightly. The sauce should have a smooth, velvety texture. Remove the saucepan from the heat and stir in the vanilla extract and a pinch of salt. This buttery sauce is what takes the bread pudding to the next level.
- Serve and Enjoy: Once the bread pudding is finished baking, let it cool slightly before cutting it into squares. Serve each square with a drizzle of the warm sauce. If you like, top the bread pudding with a dollop of freshly whipped cream, a dusting of powdered sugar, or even a scoop of vanilla ice cream. The warm, comforting flavors will make you want to come back for more.
Notes
- Bread Selection: Day-old or slightly stale bread is ideal for bread pudding because it absorbs the custard more easily. If you’re using fresh bread, you can leave the cubes out for a few hours to dry out before soaking them in the custard. Brioche bread is especially great for bread pudding because it has a slightly sweet, rich flavor that complements the custard beautifully.
- Eggs and Custard: When mixing the custard, be sure to whisk the eggs well before adding them to the mixture. This will help create a smooth texture and prevent any unwanted lumps in your bread pudding. If you’re worried about overcooking the eggs, you can temper them by gradually adding a little hot milk to the egg mixture before mixing it into the rest of the custard.
- Baking Time: Make sure to check the bread pudding towards the end of baking to ensure it doesn’t overcook. The top should be golden brown, and the center should be set, but still slightly wobbly. If the top is browning too quickly, you can cover it loosely with foil to prevent it from burning.
- Make-Ahead Tip: If you want to prepare the bread pudding ahead of time, you can assemble it the night before and refrigerate it overnight. This will give the bread even more time to soak in the custard, making the pudding extra flavorful. Just bake it the next day when you’re ready to serve.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baked
- Cuisine: American
- Diet: Vegetarian