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Decadent Brioche Bread Pudding with Rich Butter Custard


Rich, buttery brioche soaks in a silky custard flavored with melted white chocolate and cinnamon. Baked until golden, the pudding keeps a soft, custardy center and slightly crisp edges. Each spoonful is smooth, comforting, and indulgent — an elevated version of a classic dessert that’s perfect for sharing.

Bread pudding in a dish with a spoon.

This recipe came together by chance for unexpected guests, and it was so good I had to pass it along.

It’s creamy, buttery, sweet, and simple to make — a dessert that feeds a crowd and looks best served rustic. Don’t stress about neat slices: spoon it into deep bowls, drizzle with warm caramel or bourbon sauce, and top with vanilla ice cream or stabilized whipped cream for extra indulgence.

Key Ingredients

The full recipe appears in the recipe card below. Here’s a quick overview of the main components and suggested substitutions.

  • Brioche bread: I used homemade brioche, but store-bought works too. Fresh brioche soaks up custard well, though toasting first helps maintain texture.
  • For texture: heavy cream, whole milk, eggs, and egg yolks create a rich, custardy interior with a tender crumb and slightly crisp top.
  • For flavor: cinnamon, light brown sugar, and melted white chocolate give this pudding a warm, buttery sweetness. Substitute milk or dark chocolate for a deeper chocolate flavor, or add 1/2–1 tsp ground cinnamon for more spice.
  • Toppings: chopped nuts, white chocolate chips, or raisins add texture and variety.

Making It

This bread pudding is straightforward to prepare, though it does require a few bowls. A few practical tips to streamline the process:

  • To save time, slice the bread the night before and spread it on a tray to dry slightly.
  • You can arrange 1/2-inch slices in the pan, slightly overlapping, instead of cubing the brioche.
  • Mix the warm milk/cream mixture with the melted chocolate and eggs when all components are roughly the same warm temperature (about 90–95°F) for a smooth custard.
A sauce pan with milk and a cinnamon stick.
Warm milk and cream with cinnamon and sugar, then cool until warm to the touch.
Cube bread in a baking dish.
Toast brioche cubes briefly to improve structure.
Pouring eggs into a milk mixture.
Combine the warm cream mixture with melted white chocolate, then whisk in the eggs.
Pouring custard over bread cubes.
Pour the custard over the bread cubes to let them absorb the mixture.
Pressing brioche bread into custard.
Gently press pieces that float so all bread soaks evenly; rest 15 minutes.
Using a slotted spoon to remove sliced bread.
Use a slotted spoon to transfer soaked bread to the baking pan, reserving any extra custard.
Pouring custard over brioche bread.
Pour remaining custard over the arranged bread before baking.
Unbaked brioche bread pudding.
Bake until the edges are set and the center is puffed but slightly wet.

Baking the Pudding

Bread pudding is a custard-based dessert: underbake it and it will be too loose; overbake it and it becomes dry and dense. The ideal finish is when the outer inch of the pan is set and the center is puffy and still a little wet — it will finish setting as it cools.

Make Ahead and Storage

You can assemble and refrigerate the unbaked pudding the night before and bake it the next day. Once baked, store refrigerated for up to five days. Reheat in a 300°F oven for about 15 minutes.

A slice of bread pudding topped with cream and a dust of cinnamon.
Bread pudding in a dish.
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White Chocolate Brioche Bread Pudding

Rich, buttery brioche soaked in a cinnamon-scented custard with melted white chocolate, baked until puffed and golden.
Prep Time 20
Cook Time 45
Servings 12 people
Author Dikla Levy Frances

Ingredients

  • 1 loaf (about 650 g) brioche, cut into 1-inch cubes
  • 4 large eggs, room temperature
  • 4 large egg yolks, 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 (about 170 g) melted white chocolate

Instructions

  • Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking pan with butter.
  • Spread brioche cubes on a parchment-lined baking sheet and toast for 10 minutes, stirring halfway through. Remove and cool.
  • Whisk the eggs and egg yolks in a medium bowl and set aside.
  • In a saucepan, combine heavy cream, whole milk, light brown sugar, and cinnamon sticks. Bring to a boil, then remove from heat.
  • Let the milk mixture cool until warm to the touch (about 90–95°F). Remove cinnamon sticks.
  • Stir the melted white chocolate into the warm milk mixture until smooth. Add the egg mixture and whisk until fully combined.
  • Place the brioche cubes in a large bowl and pour the custard over them. Gently press any pieces that remain above the liquid so they soak. Let rest 15 minutes.
  • Preheat the oven to 320°F (160°C). Using a slotted spoon, transfer the soaked bread to the prepared pan and pour any remaining custard over the top.
  • Bake on the middle rack for 45–55 minutes. The edges (about 1 inch in) should be set and the center puffed but still slightly wet. It will finish setting as it cools.
  • Remove from the oven and let the pudding chill for 1–2 hours before serving to allow it to set and the flavors to develop.
  • Cover and refrigerate leftovers for up to five days. Reheat in a 300°F oven for about 15 minutes.
  • Tip: Chill the pudding at least two hours before serving so it fully sets and the flavors meld.

Notes

  • Swap white chocolate for milk or dark chocolate for a different chocolate profile.
  • Top with chopped nuts, chocolate chips, or raisins for extra texture.
  • You can assemble the pudding the night before and bake the next day for easy entertaining.