Easy Decadent Brioche Bread Pudding with Maple Glaze & Cream

Imagine a warm dish pulled from the oven, its top golden and slightly crisp, steam rising with the scent of browned butter, warm vanilla, and orange zest. The first spoon reveals a custardy interior — silk meeting tender pockets of brioche that have absorbed a fragrant, spiced milk-and-egg mixture. Each bite is a contrast of textures: the soft, almost custard-like center, the slightly chewy edges, and the occasional burst of raisin or ripple of dark chocolate. This brioche bread pudding is a comfort dessert that feels like a hug on a plate — familiar, indulgent, and quietly jubilant.

Why You’ll Love This Brioche Bread Pudding:

Brioche bread pudding elevates a humble repurposing of day-old bread into something soulful and luxurious. Brioche, with its high butter and egg content, soaks up custard in a way that produces an almost crème-like interior while retaining a delicate structure. The top browns into a caramel-tinged crust that provides a pleasing contrast to the melt-in-your-mouth center.

Flavors are layered and comforting: vanilla and warm spices become more resonant as the pudding rests; citrus brightens the richness; a splash of bourbon or rum adds depth without overwhelming. This dish is versatile — it can be dressed up for a holiday brunch, served warm with a drizzle of caramel sauce and whipped cream for a dessert, or savored simply with a cup of coffee for a cozy morning.

Visually, it’s inviting: an amber, slightly cracked top dotted with browned butter pools and glistening raisins or chocolate chips peeking through the surface. Texturally, it satisfies both cravings for silky custard and for a bit of resistance when you scoop. Most importantly, it is forgiving — adaptable to what you have in the pantry — and generous: it feeds a crowd and keeps beautifully for reheating.

Ingredients for This Brioche Bread Pudding:

Step-by-Step Instructions for Brioche Bread Pudding:

1. Prepare the brioche: Preheat the oven to 350°F (175°C). Cut day-old brioche into roughly 1–1 1/2-inch cubes. If the brioche is very fresh, toast the cubes on a baking sheet for 8–10 minutes, turning once, until slightly firm and lightly golden. This helps them absorb custard without becoming mushy. The aroma of toasted butter and warm bread should be inviting.
2. Butter the dish: Generously butter a 9x13-inch baking dish (or similar capacity) so the custard won’t cling and the edges can brown attractively.
3. Melt and cool butter: Melt 3 tablespoons of unsalted butter and allow it to cool slightly. You will drizzle this over the bread to encourage a golden finish and deepen flavor.
4. Warm the milk and cream: In a saucepan, combine whole milk and heavy cream. Heat gently until it is warm but not boiling — tiny bubbles will form at the edge and steam will rise. Remove from heat and stir in vanilla and orange zest so the aromatics bloom in the warm liquid.
5. Whisk the eggs and sugar: In a large bowl, whisk together eggs, optional extra yolk, granulated sugar, salt, cinnamon, and nutmeg until smooth and pale. For the most velvety custard, use a fine mesh sieve when combining later to remove any coagulated bits.
6. Temper and combine: Slowly pour the warm milk mixture into the eggs while whisking constantly to temper. This prevents scrambled eggs and yields a silky custard. Once combined, stir in the cooled melted butter and the bourbon or rum if using.
7. Assemble the pudding: Place brioche cubes in the buttered dish along with raisins or chocolate chips if using, distributing them evenly. Pour the custard evenly over the bread, pressing down gently with a spatula so the pieces absorb the liquid. The bread should be mostly submerged but not swimming in custard.
8. Rest and chill: Allow the assembled pudding to sit at room temperature for 20–30 minutes, or cover and refrigerate for up to 4 hours to permit thorough soaking. As the custard relaxes into the bread, you’ll notice the texture change to a plush, cohesive mass.
9. Dot with butter and finish: Before baking, dot the top with small pieces of butter or brush lightly with melted butter. This encourages a glossy, golden crust and those delectable browned-butter notes.
10. Bake: Place the dish on the middle rack and bake uncovered until set and golden. If you prefer a very even custard without a deeply browned top, tent loosely with foil for the first half of baking, removing it toward the end to brown.
11. Check for doneness: The pudding should be gently puffed and just set in the center — it will continue to set as it cools. Use a thermometer or the jiggle test (see next section) to ensure it’s perfectly done.
12. Rest and serve: Let the pudding rest 10–15 minutes before serving so the custard firms slightly. Serve warm with a drizzle of caramel sauce, crème anglaise, or a scoop of vanilla ice cream and a sprinkle of orange zest for brightness.

How Long to Cook:

Baking time will vary with dish size and oven, but here are reliable guidelines:

• Preheat oven: 350°F (175°C).
• Baking time: 35–45 minutes for a 9x13-inch dish. For a deeper 8x8-inch dish, plan for 45–55 minutes.
• Internal doneness: Aim for an internal temperature of 160–165°F (71–74°C) at the center when measured with an instant-read thermometer.
• Visual and tactile checks: The edges should be golden and slightly puffed; the center should no longer be liquid but should still have a slight wobble (a gentle jiggle is okay). If the top is browning too quickly, tent loosely with foil for the final 10–15 minutes.

Tips for Perfect Results:

• Use day-old brioche or slightly stale bread. Fresh brioche is rich but too soft; slight dryness lets the custard absorb without turning mushy.
• Temper eggs carefully. Slowly combine warm milk with beaten eggs to avoid curdling and ensure a silken custard texture.
• Strain the custard before pouring. Passing the custard through a fine-mesh sieve removes any stray bits and creates a uniformly smooth finish.
• Evenly cut bread pieces. Consistent cube sizes bake and soak uniformly, giving predictable texture throughout.
• Rest to allow thorough soaking. A short soak at room temperature is often sufficient, but chilling for a few hours deepens the flavor and texture.
• Watch the top while baking. If the crust darkens too fast, tent with foil to prevent burning while the center finishes setting.
• Let it rest before slicing. Allowing 10–15 minutes of rest helps the custard stabilize for cleaner slices and a creamier mouthfeel.

Options for Substitutions:

This recipe is forgiving and lends itself to many substitutions to suit dietary needs or pantry limitations.

• Bread: If brioche is unavailable, use challah, croissants (for ultra-rich pudding), or a crusty brioche-style loaf. Day-old pain au lait works nicely.
• Dairy: Replace whole milk with unsweetened almond milk, oat milk, or coconut milk for a dairy-free version. Use full-fat coconut milk instead of heavy cream for richness, but note a slight coconut flavor.
• Eggs: For fewer eggs, reduce to 3 eggs and add 1/4 cup more cream to maintain custard; texture will be less set. Vegan/egg-free versions require commercial egg replacers and will yield a different texture.
• Sweeteners: Swap granulated sugar with coconut sugar, maple syrup, or honey. If using liquid sweeteners, reduce other liquids slightly to maintain custard thickness.
• Flavors: Substitute orange zest with lemon or lime for brighter citrus notes. Add cardamom for an exotic twist or swap cinnamon with pumpkin pie spice in autumn.
• Add-ins: Swap raisins for dried cherries, chopped apricots, toasted nuts, or dark chocolate chunks. Fresh fruit should be used sparingly to avoid excess moisture.

Watch Out for These Mistakes:

• Over-soaking: Leaving bread submerged for too long, especially very fresh brioche, can lead to a soupy interior. Aim for a thorough but not drowning soak.
• Undercooking the center: If the center jiggles too much after recommended time, return to the oven — an underbaked center can be watery and unappealing.
• Overcooking: A dry, rubbery texture results from baking too long at too high a temperature. Use a thermometer and remove when center reaches 160–165°F.
• Uneven cubing: Very large pieces may remain dry in the center, while overly small pieces can disintegrate. Aim for uniform 1–1 1/2-inch cubes.
• Insufficient seasoning: Don’t skip the salt and citrus zest; they balance and lift the sweetness and richness.

Estimated Nutrition:

Nutrition values are approximate and will vary based on exact ingredients and serving size. This estimate assumes 8 servings and standard ingredients (whole milk, heavy cream, sugar, butter).

• Calories: ~460 kcal per serving
• Protein: ~9 g
• Carbohydrates: ~48 g
• Fat: ~26 g
• Saturated Fat: ~14 g
• Sugar: ~26 g
• Fiber: ~1 g
• Sodium: ~240 mg

Frequently Asked Questions

Can I assemble the bread pudding the night before?

Yes. Assembling and refrigerating overnight deepens flavor and allows the custard to fully permeate the brioche. Remove from the fridge 30 minutes before baking to take the chill off, then bake according to the recipe.

Can I freeze baked or unbaked bread pudding?

You can freeze both. For unbaked assembly, wrap tightly and freeze for up to 1 month; thaw in the fridge before baking, then add a few extra minutes of baking time. For baked pudding, cool completely, wrap well, and freeze for up to 1 month. Reheat gently in a 325°F oven until warmed through.

How do I reheat individual portions without drying them out?

Reheat slices in a microwave briefly (20–40 seconds depending on power) or in a 325°F oven covered with foil for 10–15 minutes until warmed. A small splash of cream or a pat of butter before reheating prevents dryness.

Is alcohol necessary for the flavor?

No. Alcohol adds a subtle warmth and complexity, but it is optional. You can replace bourbon or rum with equal parts orange juice or a teaspoon of almond extract for a different but delightful note.

Conclusion

Making brioche bread pudding is an act of gentle alchemy: simple ingredients transform into something deeply comforting and elegantly indulgent. The process — from toasting brioche and steeping warm vanilla cream to watching the top turn a honeyed amber — is as rewarding as the taste. Serve it warm, share it with friends or family, and let the aromas and textures invite conversation and contentment. With a few attentive steps and the freedom to make it your own, this brioche bread pudding becomes a celebration of humble ingredients elevated by care and time.

Enjoy the ritual of baking; whether for a quiet Sunday breakfast or a festive table, this pudding has a way of making a moment feel richer and more memorable.