Brioche Bread Pudding
Servings: 6 servings
Ingredients
- 1 (1lb/450g) brioche loaf
- 4 large eggs
- 4 1/2 cups (1080g) milk
- 1/2 cup (100g) sugar
- 1 teaspoon cinnamon
- 1 tablespoon vanilla extract
- 1/4 teaspoon fine sea salt
- 1 tablespoon butter for greasing the baking dish
Instructions
- Preheat the oven to 350°F (180°C).
- Grease a 9x13-inch (23x33cm) oval baking dish with butter.
- Cut the brioche into roughly 1-inch (3cm) cubes and place them in the baking dish
- In a large bowl, whisk together all the remaining ingredients: eggs, milk, sugar, cinnamon, vanilla, and salt. (You can also use an electric mixer.)
- Pour the custard over the brioche cubes in the baking dish. Gently move the cubes around to ensure they are evenly coated with the custard (egg-milk mixture) on all sides. Press the cubes slightly to help them absorb the custard. The mixture should almost cover the brioche cubes, with the tips sticking out slightly to crisp up during baking.
- Bake for about 40 minutes, or until the top is golden and crispy and the custard is set. (To check for doneness, the center should not jiggle, and the internal temperature should reach 160°F/71°C.)
- Enjoy!
Notes
- Instead of brioche, you can use challah, or other leftover white bread. Your brioche bread should be stale and dry. If you don't have stale brioche bread you can cut it into cubes and toast in the oven to dry it out, then pour over the custard and bake again.
- If your pudding is starting to brown too much, cover it loosely with a piece of aluminum foil.
- If you're using plain brioche (I used my cranberry orange brioche for this recipe), you can add 1/2 cup of dried cranberries or raisins and 1 tablespoon of orange zest to this recipe. Fresh blueberries, chopped nuts, or chocolate chips/chopped chocolate would also be a lovely addition.
- Calories = 1 serving (1/6 of the recipe). This is only an estimate!
Nutrition
Calories: 535kcal