Warm Brioche Bread Pudding with Raisins and Vanilla

Why You’ll Love This Recipe

• Buttery brioche makes the custard extra silky and rich.
• Caramelized, crunchy top with a soft, custardy center—perfect contrast.
• Simple pantry ingredients and easy, no-fuss technique.
• Delicious warm on its own, or with a drizzle of cream or ice cream.

Grocery List

• Produce: None
• Dairy: Whole milk, heavy cream, unsalted butter, large eggs
• Pantry: Brioche loaf (about 1 lb), granulated sugar, vanilla extract, raisins, ground cinnamon, ground nutmeg, fine sea salt

Full Ingredients

Bread Pudding

• 1 lb (450 g) brioche, cut into 1-inch cubes (about 10–12 cups)
• 1 cup (150 g) raisins
• 5 large eggs
• 2 cups (480 ml) whole milk
• 1 1/2 cups (360 ml) heavy cream
• 2/3 cup (135 g) granulated sugar
• 2 tsp pure vanilla extract
• 1/2 tsp ground cinnamon
• 1/8 tsp ground nutmeg (a pinch)
• 1/4 tsp fine sea salt
• 3 tbsp (42 g) unsalted butter, melted, plus 1 tbsp (14 g) for greasing the dish
• 2 tbsp (24 g) granulated sugar for topping

Optional To Serve

• Lightly sweetened whipped cream or a splash of warm heavy cream
• Vanilla ice cream

Step-by-Step Instructions

Step 1: Prep the pan and heat the oven

Heat the oven to 350°F (175°C) with a rack in the center. Generously butter a 9×13-inch (3-quart) baking dish using 1 tbsp butter to prevent sticking and encourage caramelized edges.

Step 2: Cube and dry the brioche

Cut the brioche into 1-inch cubes. If your bread is very fresh, spread the cubes on a sheet pan and bake for 8–10 minutes, just until the surface feels dry but not toasted. This helps the bread better absorb the custard.

Step 3: Plump the raisins

Place raisins in a bowl and cover with very hot water. Let stand for 5 minutes, then drain well and pat dry with paper towels. Plumping keeps the raisins juicy inside the pudding.

Step 4: Whisk the vanilla custard

In a large bowl, whisk the eggs, 2/3 cup sugar, salt, cinnamon, and nutmeg until smooth. Slowly whisk in the milk, heavy cream, and vanilla extract until fully combined and slightly frothy.

Step 5: Assemble and soak

Scatter the brioche cubes and raisins evenly in the buttered dish. Pour the custard over the top, pressing down gently with your palms or a spatula so every piece of bread is moistened. Let soak at room temperature for 15 minutes to fully hydrate the bread.

Step 6: Add buttery crunch and bake

Drizzle the melted 3 tbsp butter evenly over the surface and sprinkle with 2 tbsp sugar. Bake for 35–40 minutes, until puffed, the edges are deeply caramelized, and the center is just set but still slightly jiggly (an instant-read thermometer in the center should read 170–175°F / 77–80°C). If the top is browning too quickly, tent loosely with foil for the last 10 minutes.

Step 7: Rest and serve warm

Transfer the dish to a wire rack and let rest for 10 minutes so the custard finishes setting. Serve warm, plain or with a splash of warm cream, a dollop of whipped cream, or a scoop of vanilla ice cream.

Pro Tips

• Stale is ideal: If you can, cube the brioche and leave it uncovered for a few hours (or overnight) to dry slightly.
• Soak time matters: Don’t rush the 15-minute soak—hydrated bread gives a custardy interior without dry pockets.
• Even custard: Press the bread gently into the custard before baking to eliminate floating dry pieces.
• For ultra-silky custard: Bake the dish in a water bath. Set the baking dish inside a larger pan and pour in hot water to reach halfway up the sides; bake 5–10 minutes longer.
• Sugar crust: The final sugar sprinkle creates a subtle, crackly top—don’t skip it if you love texture.

Variations

• Bourbon-Raisin: Soak raisins in 1/3 cup warm bourbon for 10 minutes, drain well, and add 1 tsp orange zest to the custard.
• Chocolate Chip: Swap half the raisins for 3/4 cup semi-sweet chocolate chips and add a pinch of espresso powder to the custard.
• Apple-Cinnamon: Fold in 1 1/2 cups small-diced sautéed apples (briefly cooked in 1 tbsp butter and 1 tsp sugar) and increase cinnamon to 3/4 tsp.

Storage & Make-Ahead

Assemble up to 12 hours ahead: Cover and refrigerate the soaked, unbaked pudding. Before baking, let it sit at room temperature while the oven preheats and add 5–10 minutes to the bake time. Leftovers keep well, covered, in the refrigerator for up to 3 days. Reheat individual portions in the microwave (45–60 seconds) or warm the whole dish, covered with foil, at 300°F (150°C) for 15–20 minutes. To freeze, wrap tightly and freeze up to 2 months; thaw overnight in the refrigerator and rewarm as above.

Nutrition (per serving)

Approximate: 630 calories; 60 g carbohydrates; 33 g fat; 12 g protein; 1.2 g fiber; 360 mg sodium. Nutrition will vary based on brands and serving sizes.