This Brioche Bread Pudding is a delicious way to bring a slice (or three) of happiness into your life. Adding a bourbon or rum sauce will take it to a whole new level. And since bread pudding is basically a fancy French Toast, you can serve it for breakfast without the guilt!
Some of my favorite recipes are those that reduce food waste. Bread pudding is a great way to use up leftover homemade bread. It’s especially good when you use a sweet, eggy bread like brioche.
I have a great brioche recipe that I’ll be sharing later, but for now, a store-bought brioche will work. If you can find a loaf that’s reduced, even better, you don’t want to use super fresh bread for bread pudding. If that’s all you can find, try toasting it at 225F for 10 minutes before cubing it.
How to Store Leftover Bread Pudding
If you happen to have leftovers, they can be stored for up to five days. Put them in an airtight container and refrigerate them. You can serve cold, or warmed up in the oven (225F for 5-8 minutes should do it).
- 2 c. heavy cream
- 2 c. milk
- 2 Tbsp. unsalted butter
- 1 tsp. vanilla extract
- ⅓ c. brown sugar
- 2 tsp. ground cinnamon
- Pinch salt
- 5 c. brioche, cubed
- 4 eggs, beaten
- 1/2 c. raisins, optional
Preheat oven to 350F.
Warm the cream, milk, butter, vanilla, sugar, cinnamon, and salt in a small saucepan over low heat.
Heat, stirring often, just until butter melts; remove from heat and let come to room temperature.
Use butter or nonstick cooking spray on a large baking dish and fill it with the cubed bread.
Back to the milk and butter mixture, slowly add in the eggs, whisking after each addition; pour the mixture over the bread in the baking dish. Top with raisins if using.
Bake for 45 minutes, or until custard is set and edges of the bread are golden brown.
Sauce, if desired, and serve warm.
Nutrition InformationYield 10 Serving Size 1 cup
Amount Per Serving Calories 667Total Fat 41gSaturated Fat 24gTrans Fat 1gUnsaturated Fat 14gCholesterol 291mgSodium 504mgCarbohydrates 60gFiber 2gSugar 20gProtein 15g