Berry Brioche Bread Pudding
A creamy berry-studded brioche bread pudding with butterscotch chips, finished with a dusting of powdered sugar.
Equipment
- 9x13-inch Casserole Dish
- Mixing Bowl
- Whisk
- Plastic Wrap
- Aluminum Foil
- Cooling rack
Ingredients
Ingredients
- 1 loafbrioche bread (about 1 1/4 lb, a day old)
- 4 eggs
- 1/2 cupbrown sugar packed
- 1/4 teaspoonvanilla extract
- 1 teaspooncinnamon
- 1/4 teaspoonnutmeg
- 1/2 teaspoonsalt
- 3 cupshalf and half
- 6 ounceblueberries
- 6 ounceraspberries
- 1 cupbutterscotch chips
- 1 tablespoonpowdered sugar same as icing sugar or confectioner’s sugar
Instructions
Instructions
- Lightly grease a 9×13-inch casserole dish. Slice the brioche into 1-inch cubes and spread them in an even layer in the prepared dish.
- In a large bowl, whisk the eggs with the brown sugar until combined. Add the vanilla extract, cinnamon, nutmeg, and salt; whisk to combine. Whisk in the half and half until the mixture is smooth.
- Pour the custard evenly over the cubed brioche, pressing gently so the bread absorbs the liquid. Cover the dish with plastic wrap and refrigerate for at least 20 minutes or up to overnight.
- When ready to bake, preheat the oven to 375°F. Remove the casserole from the refrigerator and gently fold the blueberries, raspberries, and butterscotch chips into the soaked bread, taking care not to crush the berries.
- Cover the dish with aluminum foil and bake at 375°F for 45 minutes.
- Remove the foil, increase the oven temperature to 425°F, and bake an additional 15 minutes, or until the top is golden brown and the custard is set.
- Transfer the baking dish to a cooling rack and let cool about 10 minutes. Sprinkle with the powdered sugar and serve warm.
Notes
What is half and half:Half and half is a blend of equal parts whole milk and light cream. It averages 10 to 12% of fat. Half and half can be found near the milk and cream in the dairy section of your local grocery store.
I don’t have a brioche bread, can I use any other kind of bread:Yes, absolutely! You can use any plain white bread thick cut like Texas toast, or rich and sweet bread such as raisin bread, hot cross buns, challah or even cinnamon rolls.
How do I store leftovers:Transfer leftovers to an airtight container and store in the fridge for up to 5 days. Serve cold, or warmed up.
What other optional toppings can I use:You can drizzle some maple syrup over the pudding, or caramel sauce or top with whipped cream.
Can I make this in individual ramekins:Absolutely! You can prepare everything in a large dish then transfer to individual ramekins before chilling in the fridge. Bake as normal, but remove the aluminum foil after 15 minutes and bake for another 5 minutes or until golden brown.
I don’t have a brioche bread, can I use any other kind of bread:Yes, absolutely! You can use any plain white bread thick cut like Texas toast, or rich and sweet bread such as raisin bread, hot cross buns, challah or even cinnamon rolls.
How do I store leftovers:Transfer leftovers to an airtight container and store in the fridge for up to 5 days. Serve cold, or warmed up.
What other optional toppings can I use:You can drizzle some maple syrup over the pudding, or caramel sauce or top with whipped cream.
Can I make this in individual ramekins:Absolutely! You can prepare everything in a large dish then transfer to individual ramekins before chilling in the fridge. Bake as normal, but remove the aluminum foil after 15 minutes and bake for another 5 minutes or until golden brown.