This Brioche raisin bread pudding is a perfect solution for your leftover bread and the easiest dessert you've ever made. Soft, flavorful, and moist bread pudding accompanied by sweet coffee sauce is all you need for your upcoming gathering.
I first came across this fantastic Brioche raisin bread pudding in 2012, when I did a hands-on class for my American culinary regional class. Since then, this recipe has been my number one must-make for every friend and family gathering.
Brioche raisin bread pudding
Bread pudding is a traditional baked custard made with bread and flavorings mixed together in a custard mixture.
Any type of bread can be used, but enriched bread such as brioche and challah (see: fluffy braided challah bread) impart the best flavor of the pudding.
For this recipe, I used the left-over bread from this famous fluffy condensed milk bread. Dinner rolls are also perfect options for this pudding (see this soft milk dinner rolls or this butter parker house rolls).
Another famous baked custard that you might already see on many restaurant menus is flan. Check out my super easy-to-make 3-ingredient caramel flan or this super rich caramel cream cheese flan for more details.
Important notes to make the best bread pudding
One of the most important steps in making bread pudding is allowing the bread sufficient time to absorb some custard mixture.
If the bread is not allowed to soak in the custard long enough, the pudding can become dry or untender.
This brioche bread pudding is baked in a hot water bath. For the best result, you should select a pan with sides at least as high as the sides of the pudding mold.
Always add very hot or boiling water to the pan, not room-temperature water.
What to serve with this raisin bread pudding?
Bread pudding is usually served with stirred custard sauce, ice cream, whipped cream, or an alcohol-flavored sauce. The most famous sauce is a bourbon sauce.
I made a sweet coffee sauce to serve with this raisin bread pudding. It is unique and delicious, and you probably have a package of instant coffee in your pantry already. You do not need to grab a bottle of liquor just to make a few ounces of sauce.
Best bread pudding I ever had. Will definitely make it again - Marty
Did you make this recipe? If so please leave a rating and let me know how it went in the comment section. Also, don't forget to tag me #cookmorphosis @cookmorphosis on social media.
Brioche Raisin Bread Pudding
Equipment
Ingredients
For bread pudding
- ½ loaf brioche bread ~ 1lb, cut or tear into bite sizes OR
- ½ c dried raisin
- 2 whole egg
- 2 yolks
- ½ c sugar
- ¼ tsp cinnamon powder
- 1.5 c heavy cream
To grease baking pan
- 2 oz unsalted butter melted
Coffee sauce
- 1.5 tsp instant coffee powder
- ½ c heavy cream
- ½ c water
- ½ c sugar
Instructions
- Grease a baking pan with melted butter. Please don't use bottle spray oil because it doesn't have many flavors.
- In a mixing bowl, whisk together the eggs, egg yolks, sugar, and cinnamon powder until the mixture is smooth.
- Add heavy cream and mix well.
- Then, add pieces of brioche and raisins. Let the mixture sit to soak in the flavor for 2 hours in the mixing bowl, stirring occasionally. While waiting, you can refrigerate the mixture.
For the coffee sauce
- While waiting for the bread to soak in the egg mixture, combine all the coffee sauce ingredients in a sauce pan and cook on medium heat.
- Stir constantly to dissolve the sugar completely. Bring just to a boil, then turn off the heat.
- Store the sauce in a well-covered container and refrigerate it for up to a week.
For bread pudding
- Pre heat oven to 350F.
- Carefully pour the bread mixture into butter greased baking pan. Try to rearrange raisin underneath the bread. Don't leave them on top because they might get burnt during baking.
- Bake until the pudding is set in the center, about 30-40 minutes.
- Let the bread pudding cool at room temperature for 10-15 minutes before unmolding and slicing.
Serving suggestion
- To serve, cut the pudding into slices and top with coffee sauce. If desired, garnish with mint leaves.
Notes
- Chocolate bread pudding: omit the raisins, and add the same amount of chocolate chips into the egg mixture.
- Banana bread pudding: omit the raisins, and add 1-2 over-ripe bananas (cut into slices) into the egg mixture.
- Chocolate fudge sauce: omit the instant coffee powder and replace it with the same amount of chocolate chips. Combine heavy cream, sugar, and water in a saucepan. Bring to just a boil. Then, stir the cream mixture over the chocolate chips until they melt entirely.
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