It was one of those lazy Sunday afternoons when I realized I had a half-eaten loaf of brioche sitting on my countertop, looking a bit forlorn. You know the kind of afternoon I’m talking about, right? The kind where you’re torn between wanting to nap and wanting to whip up something comforting and indulgent. That’s when the idea struck — Brioche Bread Pudding. What better way to transform stale bread into something delightful? It’s rich, creamy, and just sweet enough to satisfy that mid-afternoon sugar craving, but it’s also simple enough that you don’t feel like you’ve run a marathon by the time it hits the table. It’s all about that balance between indulgence and ease.

Jump to Recipe

What You’ll Need

Chances are you already have most of these ingredients lurking in your kitchen, just waiting to be combined into something magical. Here’s what you’ll need:

• Brioche bread loaf, crusts reserved
• Eggs
• Sugar
• Vanilla extract
• Whipping cream
• Whole milk
• Frangelico (plus extra for reserve)
• Almond extract

How to Make Brioche Bread Pudding

1. Begin by placing the cubed brioche bread in a 13- by 9- by 2-inch baking pan. I always find that the softer the bread, the better the pudding.
2. In a large bowl, whisk together the eggs, whipping cream, milk, sugar, Frangelico, vanilla extract, and almond extract until well blended. This is your custard base, and it should smell like heaven.
3. Pour the custard mixture over the bread cubes, making sure each piece gets a good soak. Let it stand for about 30 minutes, pressing the bread down occasionally to help it absorb the liquid.
4. Preheat your oven to 350°F (175°C). Meanwhile, arrange the reserved crusts on a baking sheet and bake until they’re dry and crispy, about 10 minutes. Let them cool before the next step.
5. Transfer the cooled crusts to a food processor and blitz until you have fine crumbs. Sprinkle about 1 cup of these crumbs over the pudding before it goes into the oven.
6. Bake the pudding until it is set in the center, around 40 minutes. You’ll know it’s ready when the top is golden and the edges are just beginning to pull away from the sides of the pan.
7. Let it cool slightly before serving warm. Trust me, it’s worth the wait.

Cook’s Notes

This bread pudding is pretty forgiving, which is why I love making it. If you need to prep ahead, the mixture can be refrigerated for up to two hours before baking. Just remember to cover it. Also, don’t skip the step of toasting and grinding the crusts; it adds such a lovely, crunchy contrast to the creamy pudding. Leftovers? Keep them in the fridge and they’ll stay good for a couple of days — just reheat in a warm oven before serving again.

Make It Your Own

Want to put your own spin on this classic? Here are a few ideas:

• Swap the Frangelico for a splash of rum or amaretto if you prefer a different flavor.
• For a fruity twist, add a handful of raisins or chopped apricots to the bread mixture before soaking.
• If nuts are your thing, sprinkle some toasted almonds or pecans on top along with the crust crumbs for extra crunch.
• Feeling chocolatey? Toss in some chocolate chips with the bread cubes for pockets of melty goodness.

If you try this, I’d love to hear how it turns out — drop a comment or tag me! Enjoy the comfort of this sweet, custardy delight, and remember, lazy Sundays are for indulgence. 😊

Related update: Brioche Bread Pudding