Simple Brioche Bread Pudding Recipe

Simple Brioche Bread Pudding Recipe : If you have leftover brioche bread, you need to make this brioche bread pudding! Bread pudding made with brioche bread is the best ever. Rich, and full of flavor, delightfully crispy on the outside with creamy custardy insides. This is the best recipe ever.

Table of Contents


  • 1 (1lb/450g) brioche loaf
  • 4 large eggs
  • 4 1/2 cups (1080g) milk
  • 1/2 cup (100g) sugar
  • 1 teaspoon cinnamon
  • 1 tablespoon vanilla extract
  • 1/4 teaspoon fine sea salt
  • 1 tablespoon butter for greasing the form

A close up photo of brioche bread pudding in a baking dish with a serving missing. A large spoon on the side.


  1. Preheat the oven to 350°F / 180°C / Gas Mark 4 (if you have a convection/fan oven, reduce the temperature by about 20° or follow the manufacturer’s instructions).
  2. Grease a 9×13-inch (23x33cm) oval baking dish with butter.
  3. Cut the brioche into roughly 1-inch (3cm) cubes and add to the baking dish.
  4. In a large bowl, whisk (or mix with an electric mixer) all the other ingredients: milk, sugar, cinnamon, vanilla, salt.
  5. Pour the custard into the baking dish. Move the bread cubes to ensure they are coated with the custard (milk-egg mixture) on all sides, press them in slightly. The mixture should cover almost all brioche cubes but the tips of the cubes should be above the milk mixture (they will crisp up nicely).
  6. Bake the pudding for about 40 minutes or until the pudding is golden and crispy on top and custard is set and not jiggly (you can measure the temperature of the bake to make sure it’s baked through, it should be 160°F/71°C in the center of the pudding).
  7. Enjoy!

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