Cinnamon Brioche Bread Pudding is a simple yet rich dessert with tantalizingly delicious comfort food flavors. It’s deceptively easy to make, yet special and beautiful to serve. A dessert 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.
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.
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How to Scald Milk
This recipe calls for scalded milk. 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.
Timeless Classic: 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 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.
If making a 2-quart casserole size, adjust the cooking time and bake for 35 to 40 minutes, or until a toothpick inserted into the center comes out mostly clean. The custard will be set but a little wobbly and the edges of the bread pudding will be nicely browned. Allow the bread pudding to cool 5 minutes before serving.
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
Combine all sauce ingredients except vanilla in 1-quart saucepan. Cook over medium heat, stirring occasionally, 4 to 5 minutes or until mixture thickens and comes to a full boil. Remove from the heat and stir in vanilla. Serve warm.
Warm Vanilla White Cream Sauce
- 2 cup whipping cream
- 3/4 cup sugar
- 1/2 cup butter
- 1 teaspoon vanilla
Stir the whipping cream and sugar together in a saucepan. Add the butter, and cook, stirring constantly, over medium heat until butter is melted and mixture boils. Continue to cook, stirring constantly for 3 minutes or until the mixture is slightly thickened. Remove from the heat and stir in the vanilla. Serve warm.
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Nutrition Information:Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 184Total Fat: 3gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 97mgSodium: 88mgCarbohydrates: 15gFiber: 0gSugar: 15gProtein: 6g