Description
A rich and comforting bread pudding made with soft brioche bread soaked in a creamy custard mixture, baked to golden perfection, and topped with a luscious brown sugar sauce. This classic dessert features warm spices, optional raisins and pecans for added texture, and is perfect served warm with ice cream or whipped cream.
Ingredients
Scale
Bread Pudding
- 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
Sauce
- ¼ cup unsalted butter
- ½ cup brown sugar, packed
- ¼ cup heavy cream
- 1 teaspoon vanilla extract
- 1 pinch salt
Instructions
- Preheat and Prepare Dish: Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish with butter or nonstick spray to prevent sticking and ensure easy serving.
- Assemble Bread Base: Place the brioche bread cubes evenly in the prepared baking dish. If using, sprinkle the raisins over the bread cubes. Set aside while you prepare the custard.
- Make Custard Mixture: In a large bowl, whisk together the whole milk, heavy cream, granulated sugar, brown sugar, eggs, vanilla extract, ground cinnamon, ground nutmeg, and salt until the mixture is smooth and fully combined.
- Soak Bread: Pour the custard mixture evenly over the bread cubes, pressing down occasionally to ensure the bread soaks up the liquid thoroughly. Sprinkle the chopped pecans on top if using. Let the bread soak for about 15 minutes to absorb the custard.
- Bake the Pudding: Place the baking dish in the oven and bake for 45-55 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean. Remove from oven and allow to cool slightly.
- Prepare Sauce: While the pudding cools, melt the butter in a small saucepan over medium heat. Stir in the brown sugar until dissolved. Slowly whisk in the heavy cream and cook for 2-3 minutes until the sauce thickens slightly. Remove from heat and stir in vanilla extract and a pinch of salt for flavor balance.
- Serve: Cut the bread pudding into squares and drizzle warm brown sugar sauce over each serving. Enjoy this dessert warm for best flavor and texture.
Notes
- Bread Choice: Use day-old brioche, challah, or any rich, soft bread to absorb custard well without becoming too soggy.
- Custard Consistency: For a creamier pudding, increase heavy cream and reduce milk slightly.
- Spice Variations: Adjust cinnamon and nutmeg to taste; consider adding cardamom or allspice for different flavor notes.
- Add-ins: Raisins and pecans are optional but add delightful sweetness and texture. Other dried fruits or nuts can be used.
- Serving Suggestion: Serve warm with vanilla ice cream or whipped cream for indulgence.
- Storage Tips: Store leftovers in an airtight container in the fridge up to 5 days; freeze for up to 3 months and thaw before reheating.
Nutrition
- Serving Size: 1 slice (approx. 1/12 of recipe)
- Calories: 360 kcal
- Sugar: 28 g
- Sodium: 150 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 7 g
- Trans Fat: 0.2 g
- Carbohydrates: 42 g
- Fiber: 2 g
- Protein: 7 g
- Cholesterol: 165 mg
