Cinnamon Brioche Bread Pudding
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This delicious Cinnamon Brioche Bread Pudding is a simple yet rich dessert with tantalizingly delicious comfort food flavors. It’s a bread pudding recipe that is deceptively easy to make, yet special and beautiful to serve. A dessert you’ll want to come back to time and time again, especially if you have stale brioche you want to use up!
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This simple recipe for Brioche Bread Pudding flavored with cinnamon and pecans is perfect for the holidays or brisk evenings with a cup of tea and a roaring fire. And perhaps a scoop of homemade ice cream.
Historians trace the origins of bread pudding to the early 11th and 12th centuries. An ingenious way to use up stale or leftover bread. By the 13th century, bread pudding, also knowns as “poor man’s pudding,” became a popular dish.
Frequently Asked Questions
Yes! 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.
While it’s tempting to skip this step, in the end, it will save time. Scalding the milk actually cuts down on cooking time and gives the flavor and texture of the custard a boost. Be sure to let it cool before adding it to the egg mixture. I found this tutorial very helpful.
Some other recipes you might enjoy:
- Best Easy Banana Bread Pudding
- Easy Croissant Bread Pudding with Milk
- Microwave Bread Pudding in a Mug
- Baked Lemon and Blueberry Pudding
- Amish Apple Baked Oatmeal
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Cinnamon Brioche Bread Pudding Recipe
Ingredients
- 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
Instructions
- 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 it 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 the bread pudding to cool for 5 minutes before serving.
Notes
Bread Pudding Sauces
Warm Vanilla Sauce: (Richer flavor, browned butter color)- 1/2 cup butter
- 1/2 cup sugar
- 1/2 cup packed brown sugar
- 1/2 cup whipping cream
- 2 teaspoons vanilla
- 2 cup whipping cream
- 3/4 cup sugar
- 1/2 cup butter
- 1 teaspoon vanilla
Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Can you use almond milk in this recipe?
Hi, Charlotte. I’ve not tested this recipe using almond milk, but I can’t imagine that it wouldn’t work equally well. I would use a 1:1 ratio for measurement.
So easy and so good! Went with the brown sugar sauce… wow!!! Easy fast and yummy treat!!
Thanks, Carol! I’m so glad you liked it!! The brown sugar sauce is my favorite too.
This recipe sounds delicious. I’d like to make a larger amount in the 2 quart baking pan. I see you’ve made note of the increased time. Should I double the recipe? Thanks in advance!
Hi Rosemary! So glad you’re making the bread pudding. It’s one of our favorites! Fill the baking pan with bread cubes and definitely double the custard portion. Watch the baking time until it is set. Enjoy!!
Absolutely without a doubt one word description. AMAZING!! really delish. I had gotten brioche rolls from a friend who couldnt sell them due to being a few days old so i repurposed them into this dessert !! Thanks again!! I dont see how i can send you a pictire of it so i will leave my recipe page below an hope you like my page and your recipe is on there with a picture
Thank you so much! We love it too!
Absolutely without a doubt one word description. AMAZING!! really delish. I had gotten brioche rolls from a friend who couldnt sell them due to being a few days old so i repurposed them into this dessert !! Thanks again!! I dont see how i can send you a pictire of it so i will leave my recipe page below an hope you like my page and your recipe is on there with a picture
Making this as i type. Will be back after we taste it. But all went well just waiting on the milk to cool so i can add to mixture. I tripled the recipe and smells yummy!!!
Roe, great minds think alike! We made it tonight as well. Such a cozy treat.
How come in the picture it shows the sauce being white? Mine turned out brown. I’m assuming from the brown sugar and then the added vanilla.
Thanks for the comment, Amanda. The Warm Vanilla Browned Butter sauce does lend a darker color but also gives a richer flavor. The Warm Vanilla White Cream sauce is definitely lighter in color and a bit thinner in consistency. I’m sitting here with a bowl of this Brioche Cinnamon Bread Pudding tonight — thank you for giving me the idea!
it would be nice to be able to just print the recipe and not everything on the page.
Just saying…
Thank you for your suggestion! We’ve updated it.