So I have a confession to make… I have been eyeing this Brioche Bread Pudding recipe for the longest time now! Every time I saw a picture of it, I told myself — this weekend, for sure! And you know how that goes ;)
Well, I finally made it and oh my… let me just say, the wait was absolutely worth it!
If you've never made bread pudding before, this is the one to start with. And if you have — well, brioche is about to change everything you thought you knew about it! :)
There is something about warm, home-baked desserts that just wraps you up like a hug, isn't it? This one does exactly that. Soft pieces of buttery brioche soaked in a creamy vanilla custard, baked until just golden on top… and then — because why not — drizzled with a silky homemade caramel sauce. Pure bliss!
The best part? If you have leftover brioche sitting on your counter (dont worry I've given substitutions in the notes for you), this is the perfect way to use it. Nothing fancy, nothing complicated — just simple, honest, warm-from-the-oven goodness.
I served this at a small family get-together last weekend and it was gone before I could even get a decent photo!
Whether you're making this for a festive gathering, a lazy Sunday treat or just one of those days when you need something truly comforting — this Brioche Bread Pudding with Caramel Sauce is going to be your new favourite. Trust me on this one!
I had some leftover caramel sauce with me, so I drizzled it on top. I've shared a similar caramel flavored sauce recipe in the notes section. I recommend you to try it out with the pudding.
If you like this kinda recipe, check out Butterscotch Self saucing Pudding, Butterscotch Surprise Cake, Pineapple Upside Down Bread Pudding
Recipe adapted from here
Brioche Bread Pudding With Caramel Sauce
Ingredients
- 4 cups Brioche bread cubes (refer notes for substitution)
- 1.25 cups Milk
- 2 Eggs
- 1/2 tsp Vanilla extract
- 1/8 tsp Cinnamon powder
- A pinch of Grated nutmeg (optional)
- 60 gms Unsalted butter (melted)
- 1/3 cup Sugar
Instructions
- Preheat the oven at 180 C for 10 mins, before baking.
- Drizzle the melted butter over the bread cubes.
- Whisk together eggs, sugar, vanilla, cinnamon powder & nutmeg. Once it’s whisked well, add milk and whisk.
- Pour it over butter coated bread cubes, making sure to evenly coat each piece.
- Transfer this to a greased baking tray. I used a 9 inch round ceramic baking tray. Bake in the preheated oven at 180 C, for 30-40 mins (refer notes).
- The pudding is ready when the top of the pudding springs back after lightly touching it with a fork.