Timeless Classic: Cinnamon Brioche Bread Pudding

Timeless Classic: Cinnamon Brioche Bread Pudding | 31Daily.com

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.

RELATED: Two-Minute Bread Pudding in a Mug

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

 

Timeless Classic: Cinnamon Brioche Bread Pudding | 31Daily.com
 
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Timeless Classic: Cinnamon Brioche Bread Pudding

Timeless Classic: Cinnamon Brioche Bread Pudding | 31Daily.com

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.

  • Author: Stephanie Wilson
  • Prep Time: 5 minutes
  • Cook Time: 25 minutes
  • Total Time: 30 minutes
  • Yield: 4 servings

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

Warm Vanilla Browned Butter 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

Warm Vanilla White Cream Sauce

2 cup whipping cream
3/4 cup sugar
1/2 cup butter
1 teaspoon vanilla

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.

For the Warm Vanilla Sauce: 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.

For the Warm Vanilla White Cream Sauce: 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.

Notes

If making a the 2-quart casserole size, increase cooking time; 35 to 40 minutes, or until a toothpick inserted into the center comes out clean. Allow the bread pudding to cool for 5 minutes before serving.

 

Timeless Classic: Cinnamon Brioche Bread Pudding | 31Daily.com

Written by 

Stephanie Wilson is an author, blogger, publisher, and former television news writer and producer. She lives in the Puget Sound area with her family.

4 thoughts on “Timeless Classic: Cinnamon Brioche Bread Pudding

  1. Anonymous

    it would be nice to be able to just print the recipe and not everything on the page.
    Just saying…

    1. Thank you for your suggestion! We’ve updated it.

  2. Amanda

    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.

    1. 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!

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