This classic Brioche Bread Pudding turns leftover bread and basic pantry staples into an incredible dessert, topped with rich caramel sauce and a scoop of whipped cream.
author’s note
My Sister Wasn’t Exaggerating About This One!
My sister used to work at a bakery, and she was always talking about their bread pudding. I finally tried it myself and immediately understood why she loved it so much!
It was unlike any bread pudding I’d had before. So rich, buttery, and sweet, with the most amazing caramel flavor. The middle was almost like crème brûlée, while the top had just enough crispness to make every bite SO good.
Of course, I had to figure out how to make something similar at home!
After playing around with the recipe, I landed on this version, and I absolutely love how it turned out. The secret is starting with good brioche, making a really rich custard, and pulling it from the oven while the center is still slightly wobbly.
And while the bread pudding itself is satisfying, I have to say the caramel sauce & whipped cream take it completely over the top!
Brioche Bread Pudding Ingredients
| Ingredient | Swap or Key Note |
|---|---|
| Brioche Bread (day-old) | Challah or French bread also work—just soak a bit longer if using denser bread. |
| Egg Yolk | Makes the custard rich and smooth; whole eggs work too but give a firmer texture. |
| Heavy Cream | Use full-fat for the creamiest pudding; half & half works if you prefer lighter texture. |
| Brown and White Sugar | Use both for balance! Brown adds depth, white gives caramelization. |
| Vanilla Extract or Paste | Vanilla bean paste gives a stronger, bakery-style flavor; extract works too. |
| Melted Unsalted Butter | Brush some on before baking for the best golden crust. |
How To Make This Brioche Bread Pudding
- Prep: Heat oven to 375°F and butter an 8×8-inch baking dish.
- Mix Custard: Whisk together sugars, cream, eggs, vanilla, salt, and melted butter.
- Soak Bread: Add cubed brioche, gently stir to coat, and let sit a few minutes.
- Bake: Pour into dish, brush with butter, and bake 40–45 minutes until the edges turn golden and set.
- Serve: Let rest a few minutes, then top with caramel sauce, whipped cream, or ice cream.
Quick Tip
Check out my other bakery-inspired treats like this Magnolia Bakery–style Banana Pudding or these Salted Caramel Cookies from a local shop.
chelsea’s recipe tips
Little Secrets That Make a Big Difference
- Soak bread, making sure a slight pool of custard is left at the bowl’s bottom. This ensures the brioche bread pudding won’t be dry.
- Bake until set but with a slight wobble to maintain moisture.
- Let the pudding rest before serving to get clean slices.
Storage
- Storage: Cool completely, cover tightly, and refrigerate up to 3 days. Reheat gently in the oven or microwave until warm.
- Freezing: Wrap this brioche bread pudding tightly and freeze up to 3 months. Thaw in the fridge overnight, then reheat before serving.
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Carmelitas (a reliable Dessert!)Serve This Brioche Bread Pudding With:
- Powdered Sugar: Add a light dusting on top, using a fine mesh sieve.
- Caramel-Vanilla Sauce: A quick, stovetop sauce with rich vanilla and caramel flavors.
- Whipped Cream: Make from-scratch whipped cream for a light and fluffy topping.
- Vanilla Bean Ice Cream: Adds a cold and creamy contrast to the warm pudding.
