This Brioche Bread Pudding Recipe is a holiday-worthy breakfast or dessert that is perfect for Christmas morning served with a mug of Hot Chocolate. P.S. You’ll love that it can be made ahead. This post may contain affiliate links. Read my disclosure policy.
Is Bread Pudding Breakfast or Dessert?
In terms of serving, there’s a bit of debate about whether or not bread pudding can be eaten for breakfast or if it’s solely a delicious dessert. I think it’s completely a personal decision and it’s a real treat for a holiday breakfast. It’s not much naughtier than French Toast. I’ve had a slice with a cup of coffee in the morning before, so no judgment here.
Why Brioche is Perfect for Bread Custard
Brioche has a slightly yeasty, buttery, and sweet flavor profile – making it perfect for bread custard. The texture of the bread absorbs the custard so well and looks beautiful. If you can’t get your hands on brioche, you could use challah or even day-old croissants.
Ingredients
Brioche – You can use either homemade Brioche, or storebought. Dice it into equally-sized bread cubes for a consistent texture. Berries– We use blueberries and raspberries, but feel free to use any berry mixture that suits you best. Strawberries, blackberries, and lingonberries would all work great.Chocolate chips – use milk chocolate, semi-sweet, or even dark chocolate chips according to your sweet preference. Eggs – Use large eggs and whisk them until silky smooth to build the perfect custard texture. Vanilla Extract – Use 100% vanilla extract if you can. The blends tend to have an aftertaste. Sugar – granulated sugar works best to sweeten the custard.Heavy Whipping Cream – brings such a richness to the custard. Whole Milk – Whole milk is recommended for texture and richness.
How to Make Classic Bread Pudding
Tips for the BEST Bread Pudding
Use fresh berries versus frozen to avoid the bread pudding from turning out soggy. If you must use them, allow them to thaw completely and drain any excess liquid first. Opt for full-fat dairy for the custard as this will yield an irresistible texture. Play around with different seasonings to suit the season. Add a bit of lemon juice or lemon zest to the custard mixture during summer and spring or a dash of cinnamon in the fall and winter.
Common Questions
Make-Ahead
Prep ahead – Dice the bread and whip up the custard a day in advance, cover and refrigerate. All you have to do is assemble the pudding day-of and pop it in the oven. Alternatively, bake the entire bread pudding in advance and simply reheat the individual servings! To reheat – Pop the bread pudding back in the oven covered with foil until warmed through.Use stale bread for a crispier pudding – If you prefer a crispier pudding, cube the bread and leave it out at room temperature overnight.
More Special Occasion Desserts
Overnight Cinnamon Rolls (make-ahead option)Cranberry Bread with Orange GlazeApple Pie RecipeStuffed French ToastClassic Plum Crumble Recipe
