brioche bread pudding
For this recipe I used a 10.25” diameter cast iron skillet.
I love a good bread pudding for dessert, especially when it has the right amount of moisture and isn’t too (cloyingly) sweet.
What makes this recipe special is the combination of brioche (already great on its own) and heavy cream, as well as the addition of ginger powder, allspice and cinnamon. The result is a rich, moist and perfectly spiced bread pudding.
Ingredients:
Half a loaf of brioche measuring 4” x 4” x 3” cut into pieces that are 1 inch thick and about 2 inches long —when chopped into pieces, this is roughly 5 cups of bread
3 ½ tablespoons of melted butter
1 ½ cup of heavy cream
4 eggs
1/2 cup of sugar
1 teaspoon of cinnamon
1 teaspoon of vanilla extract
1/4 teaspoon of allspice
1/4 teaspoon of ginger powder
Directions:
Preheat your oven to 350 degrees.
Cut the brioche into pieces measuring roughly 1 inch thick and about 1 ½ to 2 inches long.
A lovely whole loaf of buttery brioche I purchased—baked in Brooklyn. I used half the loaf for this recipe. The loaf measured 8” x 4” x 3”
In a large bowl, add the chopped brioche. Then pour 3 tablespoons (there’s 3 ½ total in the recipe) of the melted butter over the brioche.
Mix. When mixing, ensure that the pieces of brioche absorb all of the melted butter.
Next, in a separate bowl, whisk together the heavy cream, eggs, sugar, vanilla extract, cinnamon, allspice and ginger powder.
After whisking, add this heavy cream/spice mixture to the large bowl with the brioche coated in butter.
Mix the brioche/heavy cream mixture together, ensuring all the brioche is coated. Let it soak for a couple minutes.
Next, coat your skillet with the remaining 1/2 tablespoon of melted butter.
Pour all of the ingredients from the bowl into the skillet.
Now, you may think that the mixture is liquid heavy and are concerned—trust me, this is how it’s supposed to be :)
“Are you sure layuja??”
Yes, the liquid will ensure that the end result is moist and delicious.
Pictured: All of the ingredients before being put into the oven.
Bake in the oven for 32-36 minutes.
You’ll notice that when your brioche bread pudding is ready—it’ll be a nice, golden color on top, and if you push against it with a wooden spoon/spatula, you’ll feel it bounce back easily.
Remove from the oven.
Pictured: The one I baked was ready after 33 minutes in the oven at 350 degrees.
Let your brioche bread pudding cool a few minutes before serving.
Top with fruit, cinnamon, ice cream etc. Pictured below are my favorite toppings—vanilla ice cream, cinnamon and strawberries!
