Classic Brioche Bread Pudding with Caramel Sauce

Few desserts feel as comforting, nostalgic, and indulgent as Classic Brioche Bread Pudding with Caramel Sauce. Soft cubes of buttery brioche soak up a rich vanilla-spiced custard, bake into a golden, lightly crisped top, and finish with a warm drizzle of silky caramel sauce. It’s the kind of dessert that feels both humble and luxurious—simple ingredients transformed into something deeply satisfying.

Bread pudding has long been associated with cozy kitchens, resourceful home cooks, and recipes passed lovingly through generations. Using brioche elevates the entire experience. Its high butter and egg content creates a pudding that is tender, custardy, and almost cake-like in the center, while still developing caramelized edges during baking.

This version leans into tradition while perfecting balance. The custard is rich but not heavy, sweet without being cloying, and delicately spiced to complement the brioche rather than overpower it. The caramel sauce adds depth, warmth, and just enough indulgence to make each bite unforgettable.

Whether you’re serving it as a holiday dessert, a make-ahead dinner party finale, or a weekend comfort treat, this classic brioche bread pudding delivers timeless flavor with minimal effort.

Why Brioche Makes the Best Bread Pudding

Not all bread is created equal when it comes to pudding. Brioche stands apart for several reasons:

• High butter content gives the pudding a rich mouthfeel
• Soft crumb absorbs custard without becoming mushy
• Slight sweetness enhances dessert flavor naturally
• Egg-enriched dough creates a custard-on-custard effect

Day-old or slightly stale brioche is ideal. It absorbs liquid more efficiently and bakes evenly, creating that perfect contrast between creamy interior and lightly crisp top.

Ingredients for Classic Brioche Bread Pudding

Bread Pudding

• Brioche bread, cubed
• Whole milk
• Heavy cream
• Large eggs
• Granulated sugar
• Brown sugar
• Unsalted butter
• Vanilla extract
• Ground cinnamon
• Ground nutmeg
• Salt

Caramel Sauce

• Granulated sugar
• Unsalted butter
• Heavy cream
• Vanilla extract
• Pinch of salt

Each ingredient plays a role in building layers of flavor, from the warm spices to the deep sweetness of caramelized sugar.

Step-by-Step Instructions

1. Prepare the Brioche
   Cut brioche into even cubes and spread them in a buttered baking dish. Let them sit uncovered for 20–30 minutes if the bread is very fresh.
2. Make the Custard
   In a large bowl, whisk eggs, milk, cream, granulated sugar, brown sugar, vanilla, cinnamon, nutmeg, and salt until smooth.
3. Combine
   Pour the custard evenly over the brioche cubes. Press gently so all bread absorbs liquid. Let rest 20 minutes for maximum creaminess.
4. Bake
   Bake at 350°F (175°C) until puffed, golden, and set in the center. The top should be lightly crisp and fragrant.
5. Prepare the Caramel Sauce
   Melt sugar until amber, whisk in butter, then carefully add cream. Finish with vanilla and salt.
6. Serve
   Drizzle warm caramel sauce generously over bread pudding just before serving.

Classic Brioche Bread Pudding with Caramel Sauce

A rich and comforting dessert made with buttery brioche soaked in vanilla custard and finished with warm homemade caramel sauce.

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Prep Time 20 minutes mins

Cook Time 40 minutes mins

Total Time 1 hour hr

Servings: 6 servings

Course: Dessert, Snack

Cuisine: American, Autumn

Calories: 360

Ingredients Equipment Method Notes

Ingredients

  

Bread Pudding

• 6 cups brioche bread cubed
• 2 cups whole milk
• 0.5 cup heavy cream
• 3 eggs large
• 0.5 cup granulated sugar
• 0.25 cup brown sugar packed
• 2 tbsp unsalted butter melted
• 1 tsp vanilla extract
• 1 tsp cinnamon
• 0.25 tsp nutmeg

Caramel Sauce

• 1 cup granulated sugar
• 6 tbsp unsalted butter
• 0.5 cup heavy cream warm
• 1 tsp vanilla extract

Equipment

• Mixing bowls
• Baking dish
• Whisk
• Saucepan

Method

 

1. Preheat oven to 350°F (175°C) and butter a baking dish.
2. Arrange brioche cubes evenly in the prepared dish.
3. Whisk milk, cream, eggs, sugars, vanilla, cinnamon, nutmeg, and butter until smooth.
4. Pour custard over brioche and let soak for 20 minutes.
5. Bake for 40 minutes until golden and set in the center.
6. For caramel, melt sugar until amber, whisk in butter, then cream and vanilla.
7. Serve bread pudding warm with caramel sauce drizzled on top.

Notes

Use day-old brioche for best texture and flavor absorption.

Tips for Perfect Bread Pudding Every Time

• Use day-old brioche for best texture
• Let the pudding rest before baking for deeper custard absorption
• Cover loosely if browning too fast
• Serve warm for best flavor and texture

Variations to Try

• Add toasted pecans or walnuts
• Stir in raisins or dried cherries
• Use bourbon or rum in the caramel
• Swap cinnamon for cardamom for a modern twist

Serving Suggestions

Serve warm with:

• Vanilla ice cream
• Lightly whipped cream
• Espresso or strong coffee

Bread pudding also reheats beautifully, making it perfect for make-ahead entertaining.

A Brief History of Bread Pudding

Bread pudding dates back centuries as a way to avoid waste. Over time, enriched breads like brioche transformed it from frugal dish to beloved dessert. Today, it remains a symbol of comfort cooking—simple, generous, and deeply satisfying.

Why This Recipe Works

This recipe balances richness with restraint. The custard sets softly, the brioche holds its shape, and the caramel sauce adds depth without overpowering. It’s classic for a reason—and once you try it, you’ll understand why it never goes out of style.