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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!

A white dish of bread pudding with cream being drizzled over the top.

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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

Can I customise this bread pudding?

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.

Any tips for scalding the milk? Is this step necessary?

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.

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

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

Cinnamon Brioche Bread Pudding

Yield: 6 to 8 servings
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes

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.


  • 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


  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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

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    1. 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.

  1. Pingback: 32 Authentic Irish Recipes for St. Patrick's Day | Decor Dolphin
  2. 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!

    1. 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!!

  3. 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

  4. 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!!!

  5. 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!

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

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