4. Bread Pudding

Bread Pudding


  • 1 loaf brioche bread, cut or torn into 1″ pieces
  • ½ cup raisins
  • 5 large eggs
  • 2 cups (490g) whole milk
  • ½ cup (100g) brown sugar
  • ¼ cup (50g) granulated sugar
  • 1 teaspoon cinnamon
  • 2 teaspoons vanilla


  • ½ cup  (1 stick or 113g) unsalted butter
  • ½ cup (100g) granulated sugar
  • ½ cup (119g) heavy whipping cream
  • 1 tablespoon vanilla


  1. Place bread in an even layer in a greased 9 x 13 baking dish. Let bread sit out, uncovered, overnight to harden slightly.
  2. Pour raisins over bread and fold in slightly.
  3. In a medium bowl whisk together eggs, milk, sugars, cinnamon, and vanilla. Once mixed, pour over bread. Press down to coat all bread. Let soak for 20 minutes.
  4. After soaking, preheat oven to 350°F.
  5. Bake 35-40 minutes or until a toothpick in the center comes out clean (or internal temperature is 160°F).
  6. After the bread pudding has baked for about 10 minutes, start making the vanilla glaze. The glaze takes about 20 minutes to thicken.


  1. In a saucepan, add butter, sugar, and heavy whipping cream. Set over medium heat and stir frequently until the mixture begins to thicken (about 20 minutes).
  2. Stir in vanilla and remove the mixture from heat.
  3. Pour glaze over the top of the bread pudding.

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