Classic Vanilla Brioche Bread Pudding
Inspired by techniques from America's Test Kitchen and NYT Cooking.
Toasted brioche cubes soaked in a vanilla yolk custard, topped with butter and brown sugar, and baked until puffed, set and golden.
Always check the labels of the products you use.
Method
- 1
Dry the bread. Heat the oven to 160 °C (140 °C fan). Spread the brioche cubes over the trays and bake for 15 min, tossing once, until dry but still pale. Cool for 15 min and set aside two handfuls for the top. Dry bread soaks up custard without turning to mush.
- 2
Mix the custard. Whisk the yolks, sugar, vanilla and salt in the large bowl, then whisk in the milk and cream until smooth.
- 3
Soak. Add the rest of the bread cubes, toss to coat and tip everything into the baking dish. Leave for 30 min, pressing the cubes down now and then, until they are soaked right through.
- 4
Top. Scatter the reserved cubes over the top and press them in lightly. Dab with the melted butter and sprinkle with the brown sugar.
- 5
Bake. Bake on the middle shelf for 45-55 min, until puffed and golden and the centre no longer leaks liquid custard when pressed. The thermometer should read 80 °C in the middle, so the eggs are safely set.
- 6
Rest and serve. Cool on the rack for 30 min to firm up, then cut into squares and serve warm.
Storage
Cover and keep in the fridge for up to 3 days. Reheat portions at 160 °C (140 °C fan) for 10-15 min until hot right through.
Equipment
- 2 baking trays
- 23 x 33 cm baking dish
- large mixing bowl
- whisk
- measuring jug
- pastry brush
- instant-read thermometer
- wire rack
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 356 kcal |
| Protein | 8 g |
| Carbohydrate | 38.6 g |
| of which sugars | 20.9 g |
| of which free sugars | 16.8 g |
| Fat | 18.9 g |
| of which saturates | 10.6 g |
| Fibre | 1.1 g |
| Salt | 0.88 g |
Protein per 100 kcal
2.2 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
