Easy Brioche Bread Pudding


My mom always begs me to make her favorite dessert. This one I created was a winner. Moist and delicious, the addition of nuts and fruit make it extra special!

Prep Time:
10 mins
Cook Time:
40 mins
Total Time:
50 mins
1 8-inch pudding


  • 7 (1 inch) thick slices brioche bread

  • 2 tablespoons butter, melted

  • ¼ cup chopped pecans

  • ¼ cup raisins

  • 1 ¾ cups milk

  • ½ cup white sugar

  • 3 eggs, beaten

  • 1 teaspoon ground cinnamon

  • 1 teaspoon vanilla extract


  1. Preheat the oven to 350 degrees F (175 degrees C).

  2. Tear bread into 1-inch pieces and place in an 8-inch square baking dish. Drizzle with melted butter and sprinkle with pecans and raisins.

  3. Whisk milk, sugar, eggs, cinnamon, and vanilla extract together in a medium bowl until combined and pour over bread mixture in the baking dish. Press gently on the bread until saturated. Let sit for a few minutes.

  4. Bake, uncovered, in the preheated oven until top is puffed but set, about 40 minutes. Pudding will settle back down as it cools.

Cook's Notes:

Any nuts and dried fruit can be used in place of pecans and walnuts.

It will rise like a souffle during baking, then settle back down as it cools.

Nutrition Facts (per serving)

319 Calories
14g Fat
41g Carbs
9g Protein
Nutrition Facts
Servings Per Recipe 10
Calories 319
% Daily Value *
Total Fat 14g 18%
Saturated Fat 4g 21%
Cholesterol 109mg 36%
Sodium 272mg 12%
Total Carbohydrate 41g 15%
Dietary Fiber 1g 5%
Total Sugars 19g
Protein 9g
Vitamin C 0mg 1%
Calcium 64mg 5%
Iron 0mg 2%
Potassium 126mg 3%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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