Brioche Bread Pudding

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Aug 25, 2015


Brioche Bread Pudding

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Brioche Bread Pudding
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Yield 3-ounce servings
Author Chef Dewey LoSasso, North One 10
Prep time 45 minutes
Cooking time 1 hour
Total time 1 hour 45 minutes


Bread pudding is a universal favorite. This version features sweet brioche dough and a luxurious vanilla sauce with white wine.


  • Brioche Bread Pudding
  • 2 cups heavy cream
  • 2 cups half and half
  • 4 ounces granulated sugar
  • 16 ounces chopped brioche bread, 1/4-inch size (1 day old)
  • 8 ounces butter, unsalted, melted
  • 3 ounces brown sugar
  • Vanilla Butter Sauce
  • 1 cup white wine
  • 1 cup granulated sugar
  • 1/2 vanilla bean, split and scraped
  • 1/2 cup heavy cream
  • 1 pound butter, unsalted, softened


Brioche Bread Pudding
  1. Preheat oven to 375°F.
  2. Combine heavy cream, half-and-half, and granulated sugar and set aside.
  3. Place chopped bread in buttered baking dish.
  4. Pour prepared liquid mixture over bread and let soak for 1 hour.
  5. Combine melted butter and brown sugar, set aside.
  6. Bake at 375°F, covered, in a water bath for 1 hour.
  7. After 30 minutes of baking, brush top with melted butter and brown sugar mixture.
  8. Continue baking for remaining 30 minutes.
Vanilla Butter Sauce
  1. In a small saucepan combine white wine, sugar, and vanilla bean.
  2. Simmer to reduce to half, add heavy cream and reduce by half again.
  3. Immediately beat in half the butter to form a creamy paste.
  4. Over low heat, continue beating in a piece of butter at a time just as the previous piece is almost fully incorporated. The sauce should have the consistency of a light hollandaise sauce.
To serve, spoon warm bread pudding into 3-ounce serving cups and top with sauce.