A simple yet rich dessert with tantalizingly comfort food flavors. It’s deceptively easy to make, yet beautiful and delicious to serve. Cinnamon Brioche Bread Pudding is one of those desserts you’ll want to come back to time and time again.
Perfect for the holidays or brisk evenings with a cup of tea and a roaring fire.
Change it up by adding your favorite dried fruit, like cranberries, raisins, apricots, figs or dates. Garnish with toasted nuts like walnuts, pecans, or hazelnuts.
Cinnamon Brioche Bread Pudding
4 cups brioche cubes (or use a country white loaf as an alternative)
3 eggs, lightly beaten
1/3 cup sugar
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1 teaspoon vanilla
2 1/2 cups scalded milk
Preheat the oven to 350-degrees.
Prepare individual ramekins or four 10-ounce individual pie plates (or a 2-quart baking dish) with non-stick cooking spray or for extra flavor, butter each dish.
Cut brioche into 1/2-inch cubes and divide evenly into individual ramekins or pie plates. If desired, divide 1/2 cup dried fruit and a handful of toasted nuts to the bread cubes in individual ramekins or pie plates.
In a saucepan over medium heat, scald the milk until just before the boiling point. Allow to cool slightly. To watch a YouTube video on how to scald milk, click here.
In a separate bowl, whisk together eggs, sugar, cinnamon, nutmeg, and vanilla. Whisking constantly, slowly pour the warm milk into the egg mixture. Divide the mixture evenly between the individual ramekins or pie plates and place them on a baking sheet.
Baked until puffed and a toothpick inserted into the centers comes out clean. About 25 minutes. Allow to cool for another 5 minutes.
How to Scald Milk
Warm Vanilla Sauce
1/2 cup butter
1/2 cup sugar
1/2 cup packed brown sugar
1/2 cup whipping cream
2 teaspoons vanilla
Combine all sauce ingredients except vanilla in 1-quart saucepan. Cook over medium heat, stirring occasionally, 5-8 minutes or until mixture thickens and comes to a full boil. Stir in vanilla carefully.