Brioche Bread Pudding Recipe

Name: Brioche Bread Pudding
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 loaf brioche; 1 cup raisins; 1/4 cup warm rum; 2 cups milk; 2 cups heavy cream; 4 eggs; 2 egg yolks; 1 cup sugar; Pinch of salt; 1 teaspoon vanilla extract; Butter for the baking dish; 1 teaspoon cinnamon

Servings: persons

1 loaf brioche
1 cup raisins
1/4 cup warm rum
2 cups milk
2 cups heavy cream
4 eggs
2 egg yolks
1 cup sugar
Pinch of salt
1 teaspoon vanilla extract
Butter for the baking dish
1 teaspoon cinnamon

1
Slice the brioche half an inch thick and lightly toast the slices.
2
Set aside.
3
Put the raisins in a bowl, cover with the rum and set aside.
4
Combine the milk and cream in a saucepan and scald.
5
Beat eggs and yolks with sugar.
6
Add vanilla and salt.
7
Slowly whisk in warm milk and cream mixture.
8
Butter a glass baking dish.
9
Cut each slice of brioche in half and line the bottom of the baking dish with the slices, overlapping them slightly.
10
Scatter half the raisins over the slices, then spoon on about a third of the egg mixture.
11
Top with a second layer of slices and the remaining raisins.
12
Pour in remaining egg mixture.
13
Set aside for 30 minutes.
14
Preheat oven to 300 degrees.
15
Sprinkle the top of the pudding with cinnamon.
16
Put in the oven and bake for about one hour, until the pudding is set.
17
Serve while still warm.

900

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 loaf brioche, 1 cup raisins, 1/4 cup warm rum, 2 cups milk, and more.

Yes, Brioche Bread Pudding falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Brioche Bread Pudding

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