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 delicious, 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 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.
Try These Dessert Favorites Next:
Classic Brioche Bread Pudding
Video
Equipment
- 8 x 8-inch baking pan 2-quart
Ingredients
- 13 slices brioche bread see note 1
- 5 tablespoons unsalted butter melted and cooled, divided
- 1 large egg yolk discard or save the whites
- 1 tablespoon vanilla extract or 2 teaspoons vanilla bean paste
- 1/4 teaspoon salt
- 1 teaspoon cinnamon optional
- 2 cups heavy cream
- 1 cup dark brown sugar or light brown sugar, firmly packed
- 1/2 cup granulated sugar
- Sprinkle of powdered sugar
- Caramel sauce see note 2
- Whipped Cream see note 3
- 1 pint vanilla bean ice cream 1-ingredient “crème anglaise” (just melt the ice cream!) I love Tillamook
Instructions
- Preheat oven to 375°F. Set out an 8×8-inch (2-quart) baking dish.
- Quarter the brioche slices.
- In a large bowl, combine all custard ingredients. Whisk until smooth. Gradually drizzle in 3 tablespoons of melted butter, whisking continuously. It’s okay if the butter clumps slightly.
- Add bread quarters to the custard. Gently fold to ensure each piece is coated. Let stand 3 minutes.
- Transfer bread and custard mixture to the baking dish. Press into an even layer. Use a pastry brush to brush (or drizzle on) the remaining 2 tablespoons melted butter evenly on top. Bake 40–45 minutes or until the top is lightly golden and the center is set but slightly wobbly. Be careful not to overbake.
- Rest for a few minutes, then serve with one of the below options (my fave is option 2!):Option 1: Sprinkle powdered sugar on top and enjoy as is.Option 2: Prepare caramel sauce (see note 2 for ingredients). Add everything to a small pot over medium-low heat and whisk until smooth. Bring to a boil, then reduce heat and cook until thickened. Remove from heat and whisk. Prepare whipped cream: combine everything (see note 3) in a stand mixer and whisk until soft peaks form. Spoon whipped cream over warm bread pudding then drizzle caramel sauce on top.Option 3: Make crème anglaise: when starting to prepare the dessert, set out pint of ice cream and allow to fully melt. Stir, then drizzle over bread pudding.Option 4: Serve with a scoop of vanilla bean ice cream.
Recipe Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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 homemade whipped cream for a light and fluffy topping.
- Vanilla Bean Ice Cream: Adds a cold and creamy contrast to the warm pudding.
I made this for my husband who loves bread pudding. He said it was very sweet. Also, I baked it according to the directions, but it didn’t get firm at all. Like it was really underdone. It was browned on top, but underneath it looked like it hardly cooked at all. I’m wondering what I did wrong?
Did you change the recipe at all? 8×8-inch pan? And is your oven calibrated correctly? I’ve never had that happen!
I didn’t change the recipe at all. And I did use an 8 x 8 inch pan. I have not calibrated my oven, maybe that’s the issue!
Yes, I’d check that! But maybe it just needs to be baked a bit longer and covered with foil on top. It should be quite soft and moist but not overly gooey.
You don’t bae the bread first?
Nope 🙂