Quick Recipe Version (TL;DR)
Quick Ingredients
- 1 day-old brioche loaf, sliced (12 oz / 340 g)
- 3 tbsp (42 g) unsalted butter, softened, plus extra for the dish
- 1/2 cup (75 g) raisins
- 3 tbsp (45 ml) dark rum (or apple juice)
- 2 cups (480 ml) whole milk
- 1 cup (240 ml) heavy cream
- 4 large eggs + 1 large egg yolk
- 1/2 cup (100 g) granulated sugar, plus 3 tbsp (38 g) for topping
- 1 tsp vanilla bean paste or extract
- 1/4 tsp fine sea salt
- Optional: 1/2 tsp ground cinnamon, zest of 1 orange
Do This
- 1. Soak raisins in rum 20 minutes. Preheat oven to 325°F (163°C). Butter a 2-quart (2 L) baking dish.
- 2. Butter brioche slices. Layer half in the dish, scatter half the raisins; repeat with remaining bread and raisins.
- 3. Whisk milk, cream, eggs, yolk, 1/2 cup sugar, vanilla, and salt (plus cinnamon/zest if using). Pour over bread; press to submerge. Rest 10–15 minutes.
- 4. Bake at 325°F (163°C) for 35–40 minutes until puffed, edges set, and the center jiggles slightly (about 160°F/71°C).
- 5. Cool 10 minutes. Sprinkle 3 tbsp sugar evenly on top. Torch until deep amber, or broil 2–4 minutes, rotating for even color.
- 6. Let the sugar harden 2 minutes. Serve warm, optionally with pouring cream or vanilla ice cream.
Why You’ll Love This Recipe
- Luxurious custard-soaked brioche with plump rum raisins and a crackly brûléed sugar lid.
- Simple technique that delivers an evenly soaked, tender center and golden top every time.
- Make-ahead friendly: assemble in advance, bake when ready, brûlée just before serving.
- Perfect for brunch or dessert, and easy to scale for a crowd.
Grocery List
- Produce: 1 orange (optional for zest)
- Dairy: Whole milk, heavy cream, large eggs, unsalted butter
- Pantry: Day-old brioche loaf, raisins, dark rum (or apple juice), granulated sugar, vanilla bean paste/extract, fine sea salt, ground cinnamon (optional)
Full Ingredients
Rum-Soaked Raisins
- 1/2 cup (75 g) raisins
- 3 tbsp (45 ml) dark rum (or apple juice for non-alcoholic)
Vanilla Custard
- 2 cups (480 ml) whole milk
- 1 cup (240 ml) heavy cream
- 4 large eggs + 1 large egg yolk
- 1/2 cup (100 g) granulated sugar
- 1 tsp vanilla bean paste or pure vanilla extract
- 1/4 tsp fine sea salt
- Optional: 1/2 tsp ground cinnamon
- Optional: finely grated zest of 1 orange
Bread & Assembly
- 1 day-old brioche loaf, sliced 1/2 inch (12–13 mm) thick (12 oz / 340 g)
- 3 tbsp (42 g) unsalted butter, softened, plus extra for greasing
- Butter for the baking dish
Brûléed Sugar Top
- 3 tbsp (38 g) superfine or granulated sugar
Step-by-Step Instructions
Step 1: Soak the raisins and prep the dish
Combine the raisins and dark rum in a small bowl and let sit for 20 minutes to plump. For speed, warm in the microwave for 15 seconds, then soak. Preheat the oven to 325°F (163°C) with a rack in the center. Generously butter a 2-quart (2 L) shallow baking dish, such as an 8×11-inch or 9-inch square dish.
Step 2: Butter and layer the brioche
Spread the softened butter over one side of each slice of brioche. Cut slices in halves or triangles for easy shingling. Arrange half the buttered slices (buttered side up) in the dish, slightly overlapping. Scatter half the soaked raisins over the bread. Repeat with the remaining bread and raisins. If desired, drizzle 1–2 teaspoons of the rum soaking liquid over the top for extra flavor.
Step 3: Make the vanilla custard
In a saucepan, warm the milk and cream over medium-low heat just until steaming (about 120–130°F / 50–55°C); do not simmer. In a large bowl, whisk the eggs, egg yolk, sugar, vanilla, and salt until smooth. Slowly whisk in the warm milk mixture in a thin stream to combine. Stir in the cinnamon and orange zest if using.
Step 4: Soak the bread
Pour the custard evenly over the layered brioche. Use the back of a spoon to gently press the top so every slice is moistened. Let stand for 10–15 minutes so the bread absorbs the custard. If any areas look dry, spoon a little custard from the corners over them.
Step 5: Bake until just set
Place the dish on a rimmed baking sheet to catch any drips. Bake at 325°F (163°C) for 35–40 minutes, until puffed, the edges are set, and the center still has a slight wobble (an instant-read thermometer should read about 160°F / 71°C in the center). If the top browns too quickly, tent loosely with foil for the last 10 minutes.
Step 6: Brûlée the sugar top
Cool the pudding for 10 minutes. Blot any surface moisture with a paper towel so the sugar adheres. Sprinkle 3 tablespoons of sugar evenly over the surface in a thin, uniform layer. Caramelize with a kitchen torch until the sugar bubbles and turns deep amber. Alternatively, broil on the top rack for 2–4 minutes, rotating the dish for even color and watching closely to prevent burning. Let the caramel harden for 2 minutes.
Step 7: Serve
Crack the caramel with the back of a spoon to reveal the custardy interior. Serve warm on its own or with a splash of cold pouring cream, a spoon of softly whipped cream, or a scoop of vanilla ice cream.
Pro Tips
- Use day-old brioche so it absorbs the custard without collapsing. If your bread is very fresh, dry slices in a 300°F (150°C) oven for 8–10 minutes per side.
- Warm dairy makes a smoother custard and helps dissolve the sugar; keep it below a simmer to avoid scrambling the eggs.
- For a crisper brûlée, use superfine sugar and ensure the surface is dry before torching or broiling.
- Thermometer check: pull the pudding when the center reads around 160°F (71°C) for a silky set.
- No torch? Broil with the dish set on a baking sheet. Rotate often and watch constantly—caramel goes from perfect to burnt quickly.
Variations
- Chocolate-Orange: Add 3 oz (85 g) chopped dark chocolate between layers and include the orange zest in the custard.
- Banana-Caramel: Tuck in 1–2 sliced ripe bananas and drizzle 1/4 cup (60 ml) salted caramel over the layers; reduce custard sugar to 6 tbsp (75 g).
- Spiced Apple: Sauté 2 cups (240 g) thin apple slices with 1 tbsp butter and 1 tbsp sugar until tender; layer with the brioche and raisins.
Storage & Make-Ahead
Assemble (through Step 4), cover, and refrigerate up to 12 hours; bake straight from the fridge, adding 5–10 minutes to the bake time. Brûlée just before serving. Leftovers keep refrigerated for up to 3 days. Reheat, covered, at 300°F (150°C) for 15–20 minutes; re-sugar and torch if you want to restore the crackly lid. Freeze the baked (un-brûléed) pudding, tightly wrapped, for up to 2 months; thaw overnight in the fridge, reheat, then add the brûlée topping.
Nutrition (per serving)
Approximate values for 8 servings: 510 calories; 30 g fat; 55 g carbohydrates; 11 g protein; 35 g sugars; 220 mg sodium; 1 g fiber.
