Buttered Bread Pudding Recipe (Brioche Bread and Butter Pudding)

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Buttered Bread Pudding Recipe (Brioche Bread and Butter Pudding)

This brioche buttered bread pudding recipe is proof that simple ingredients can create the most comforting, indulgent desserts. It’s rich, creamy, and wonderfully nostalgic, but with a little upgrade that makes it feel extra special.

Course Brunch, Dessert

Cuisine British

Keyword Bread and Butter Pudding, Bread and Butter Pudding Recipe, Brioche Bread and Butter Pudding, Buttered Bread Pudding, Buttered Bread Pudding Recipe, Buttery Bread Pudding, Chocolate Bread and Butter Pudding, Old Fashioned Bread and Butter Pudding

Prep Time 15

Cook Time 25

Servings servings

Calories 505kcal

Author Faith Gorsky

Ingredients

14 ounce loaf brioche bread sliced into 12 slices
6 tablespoons salted butter at room temperature (plus more to grease the dish)
6 tablespoons golden caster sugar or regular caster sugar or granulated white sugar
1/2 tablespoon ground cinnamon
6 tablespoons semisweet chocolate chips
3 large eggs
2 cups whole milk
1/2 cup heavy whipping cream
1 tablespoon pure vanilla extract

Optional Topping Ideas:

Powdered sugar
Ice cream
Whipped cream
Custard sauce

US Customary - Metric

Instructions

Preheat the oven to 350F. Butter a 9 by 13-inch casserole dish.
Butter 1 side of each slice of bread. Cut the buttered bread slices in half on the diagonal.
Mix together the sugar and cinnamon in a small bowl.
Arrange half of the bread slices in the bottom of the prepared casserole dish so they overlap a bit. Sprinkle on half of the cinnamon sugar, and then top with half of the chocolate chips. Spread the remaining half of the bread on top, sprinkle on the remaining half of the cinnamon sugar, and top with the remaining half of the chocolate chips.
Add the eggs, milk, cream, and vanilla to a medium bowl and whisk until well-combined.
Pour the egg mixture across the top of the bread. Use a spatula to lightly press the bread down so it can soak up the custard, and let it sit for 3 minutes.
Bake the bread pudding until it’s puffed and golden, about 25 to 30 minutes.
Serve with any toppings you like.

Notes

Make Ahead: You can assemble this the night before, cover it, and refrigerate for up to 12 hours. Bake it the next day as directed.
Storage: Once cooled, you can store this covered in the fridge for up to 4 days or in the freezer for up to 3 months.
Reheating: To reheat leftovers, place a portion in the oven at 350F for 10 to 15 minutes, or microwave it in 30-second increments until warm.

Nutrition