Best Bread Pudding Recipe 

This Bread Pudding is simple and delectable, prepared with soft brioche and creamy custard. Every bite is a warm, sweet treat for any occasion.  

– 8 cups brioche bread  – 2 cups whole milk – 1 cup heavy cream – ¾ cup granulated sugar – ½ cup brown sugar  – 5 large egg – 2 teaspoons vanilla extract – 1 teaspoon ground cinnamon – ½ teaspoon ground nutmeg – ¼ teaspoon salt – ½ cup raisin – ½ cup pecans  – ¼ cup butter – ½ cup brown sugar  – ¼ cup heavy cream – 1 teaspoon vanilla extract – 1 pinch salt



Heat the oven to 350°F. Grease a 9x13-inch baking dish with butter or nonstick spray. Distribute brioche bread cubes evenly in the baking dish.


Mix whole milk, heavy cream, granulated sugar, light brown sugar, eggs, vanilla essence, cinnamon, nutmeg, and salt in a large bowl.


Ensure that every piece of bread is completely soaked by evenly pouring the milk mixture over the cubes. Sprinkle nuts on top if you're using them.


For around fifteen minutes, let the bread soak, pressing it down once in a while to make sure it absorbs the liquid.


A toothpick inserted in the center should come out clean after 45 to 55 minutes of baking the bread pudding.


Let cool slightly while you make the sauce for the bread pudding. Melt the butter in a small saucepan over medium heat to make the sauce.


Stir brown sugar until dissolved. Whisk in the heavy cream slowly and heat for 2-3 minutes to thicken.


Heat the oven to 350°F. Use parchment paper or lightly butter a 9-inch square baking pan for easy lifting.


Stir in vanilla and salt after removing from heat. Cut bread pudding into squares and pour warm sauce over.

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