Key Ingredients

Below is a quick overview of the main ingredients and suggested substitutions. The full recipe with quantities and steps is provided in the recipe section below.

• Brioche bread — A rich, buttery loaf gives the best texture and flavor. It soaks up custard well even when fresh, but toasting the bread briefly improves structure. Stale brioche also works; you can use store-bought or homemade.
• Cream and eggs for texture — A combination of heavy cream, whole milk, whole eggs, and extra egg yolks creates a silky, custardy interior. The yolks add richness while the milk thins the custard so the bread soaks evenly.
• Flavorings — Cinnamon sticks and light brown sugar build warmth and depth. Melted white chocolate adds gentle sweetness and rounds the flavors; for a bolder profile, substitute milk or dark chocolate or add 1/2–1 teaspoon ground cinnamon.
• Topping options — Sprinkle chopped nuts, chocolate chips, or raisins before baking or when serving for extra texture and flavor.

Making It

This brioche bread pudding is straightforward to make, though it requires a few bowls. The rewards are worth the cleanup: a creamy, custardy dessert with a slightly crisp top.

• To save time, slice the loaf the night before and spread the pieces on a baking sheet to dry out, or toast the cubes briefly before assembling.
• You can arrange 1/2-inch slices slightly overlapping in the pan instead of cubing the bread for a more structured presentation.
• Temper the egg mixture with the warm cream-and-milk mixture so everything is at roughly the same temperature (warm, not hot) to avoid scrambling the eggs.

Baking the Pudding

Bread pudding is essentially a baked custard. Bake it long enough for the edges to set but not so long that the center dries out. The pudding is ready when the edges (about 1 inch from the pan) are firm and the center looks puffed and slightly wet; it will continue to set as it cools and chills.

Make Ahead and Storage

You can assemble the unbaked pudding and refrigerate it overnight, then bake the next day. After baking and cooling, store the pudding covered in the refrigerator for up to five days. Reheat individual portions in a 300°F oven for about 15 minutes, or warm gently until heated through.

White Chocolate Brioche Bread Pudding

Rich, buttery brioche soaked in a cinnamon-scented custard with melted white chocolate, baked until slightly puffed and golden. Serve warm with caramel, bourbon sauce, ice cream, or stabilized whipped cream.

Ingredients

• 1 loaf brioche (about 650 g), cut into 1-inch cubes
• 4 large eggs, at room temperature
• 4 large egg yolks, at room temperature
• 2 1/2 cups (600 ml) heavy cream
• 2 cups (480 ml) whole milk
• 2 cinnamon sticks
• 1/2 cup (100 g) light brown sugar
• 1 cup (170 g) melted white chocolate
• Optional toppings: chopped nuts, white chocolate chips, raisins, caramel sauce, ice cream, or whipped cream

Instructions

1. Preheat the oven to 350°F. Grease a 9×13-inch baking pan with butter.
2. Spread the brioche cubes on a parchment-lined baking sheet and toast for 10 minutes, stirring at the 5-minute mark. Remove and let cool.
3. In a medium bowl, beat the eggs and egg yolks until combined; set aside.
4. In a medium saucepan, combine the heavy cream, whole milk, light brown sugar, and cinnamon sticks. Bring to a gentle boil, then remove from heat.
5. Pour the hot milk mixture into a large measuring cup and let cool until warm to the touch (about 90–95°F).
6. Whisk the melted white chocolate into the warm milk mixture until smooth, then whisk in the beaten eggs until fully incorporated.
7. Place the toasted brioche cubes in a large mixing bowl and pour the custard over them. Use a spatula or knife to gently press any dry pieces into the custard so they soak.
8. Let the mixture rest for 15 minutes to allow the bread to absorb the custard.
9. Preheat the oven to 320°F for baking. Using a slotted spoon, transfer the soaked brioche to the prepared pan, spreading evenly. Pour any remaining custard over the top.
10. Bake on the middle rack for 45–55 minutes. The edges should be set and about 1 inch in from the sides; the center should be puffed and still slightly wet—some wobble is fine.
11. Remove from the oven and allow to cool and set for 1–2 hours before serving. Chilling for at least two hours improves texture and flavor.
12. Store any leftovers covered in the refrigerator for up to five days. Reheat portions in a 300°F oven for about 15 minutes.

Notes

• Substitute milk or dark chocolate for a different chocolate profile.
• Add chopped nuts, chocolate chips, or raisins to the top before baking for extra texture.
• This pudding can be assembled the night before and baked the next day for convenience.