Blackberry Brioche Bread Pudding With Vanilla Custard

Why You’ll Love This Recipe

• Soft, custardy brioche with a crackly golden top for a perfect contrast in textures.
• Juicy blackberries bake into jammy pockets that burst with sweet-tart flavor.
• Simple, everyday ingredients come together in a dessert that looks and tastes restaurant-worthy.
• Flexible recipe: great warm for dessert, or slightly chilled for an indulgent brunch.

Grocery List

• Produce: 3 cups fresh blackberries (plus extra for serving, optional), 1 lemon (for optional zest).
• Dairy: Whole milk, heavy cream, unsalted butter, large eggs.
• Pantry: Brioche loaf, granulated sugar, turbinado sugar (or extra granulated), pure vanilla extract, fine sea salt, powdered sugar (optional).

Full Ingredients

For the Blackberry Brioche Bread Pudding

• 10 cups brioche, cut into 1-inch cubes (about 1 lb / 450 g; slightly stale is ideal)
• 3 cups (about 360 g) blackberries, fresh or frozen
• 2 tbsp unsalted butter, softened (for greasing the baking dish)

For the Vanilla Custard

• 4 large eggs
• 2 large egg yolks
• 2/3 cup (135 g) granulated sugar
• 2 cups (480 ml) whole milk, at room temperature
• 1 cup (240 ml) heavy cream, at room temperature
• 2 1/2 tsp pure vanilla extract
• 1/4 tsp fine sea salt
• Optional but lovely: 1 tsp finely grated lemon zest (from about 1/2 lemon)

For the Topping & Serving

• 2 tbsp turbinado sugar (or granulated sugar) for a crisp, golden top
• Powdered sugar, for dusting (optional)
• Extra blackberries, for garnish (optional)
• Softly whipped cream or vanilla ice cream, for serving (optional)

Step-by-Step Instructions

Step 1: Prep the pan, brioche, and oven

Preheat your oven to 350°F (175°C) with a rack in the center. Generously butter a 9×13-inch (23×33 cm) baking dish with the softened unsalted butter, making sure to coat the corners and sides so the pudding will release easily and develop nicely caramelized edges.

If your brioche is very fresh and soft, spread the 1-inch cubes in a single layer on a baking sheet and toast in the preheated oven for 8–10 minutes, stirring once halfway through. You are not trying to brown the brioche deeply, just to dry it slightly so it can soak up more custard without turning mushy. Let the toasted cubes cool for a few minutes while you prepare the custard.

Step 2: Make the vanilla custard

In a large mixing bowl, whisk together the 4 eggs and 2 egg yolks until the yolks and whites are completely blended and slightly thickened. Add the granulated sugar and salt, and whisk until the mixture looks pale and smooth, 30–60 seconds.

Pour in the whole milk and heavy cream, then add the vanilla extract and optional lemon zest. Whisk gently but thoroughly until everything is fully combined and the sugar has dissolved. Try not to whip in too much air; you want a smooth, pourable custard rather than a foamy one. Set aside.

Step 3: Soak the brioche in the custard

Place the brioche cubes into a very large bowl (or use the same bowl you mixed the custard in, if it is big enough). Pour the custard evenly over the brioche. Using a large spatula or your clean hands, gently fold and turn the cubes so that every piece is coated in custard.

Let the mixture sit at room temperature for 15–20 minutes. During this time, the brioche will absorb much of the custard. Every 5 minutes or so, gently press down and turn the cubes so that the top pieces get their share of the liquid. The bread should feel heavy and saturated but still hold its shape.

Step 4: Layer with blackberries

Scatter about half of the blackberries over the bottom of the buttered baking dish. If any of your berries are particularly large, you can halve them so they distribute more evenly. Spoon half of the soaked brioche over the berries, including some of the custard clinging to it, and spread into an even layer.

Sprinkle on the remaining blackberries, tucking a few down between the bread cubes so you get those jammy pockets throughout. Add the remaining brioche mixture on top, pouring over any custard left in the bowl. Gently press the surface with the back of a spatula or your hands to compact the layers slightly and encourage the custard to seep down between the cubes.

Step 5: Rest, top, and bake

Let the assembled bread pudding rest at room temperature for 5–10 minutes. This brief rest helps even out the custard absorption so you do not end up with dry spots. While it rests, sprinkle the turbinado (or granulated) sugar evenly over the surface. This will melt and bake into a lightly crackly, golden crust.

Place the baking dish on a rimmed baking sheet (to catch any possible drips) and transfer to the preheated oven. Bake for 40–45 minutes, or until the pudding is puffed, the top is golden, and the edges are bubbling. A knife or toothpick inserted in the center should come out mostly clean with just a few moist crumbs and no raw liquid custard. If the top is browning too quickly before the center is set, tent loosely with foil for the final 10–15 minutes of baking.

Step 6: Cool slightly and serve

Remove the bread pudding from the oven and place it on a cooling rack. Allow it to cool for at least 15 minutes. As it cools, the custard will finish setting and the structure will firm up, making it easier to slice while still warm and luxuriously soft.

Just before serving, you can dust the top lightly with powdered sugar. Spoon the warm bread pudding into bowls or onto dessert plates, making sure each serving gets plenty of the jammy blackberry pockets and golden top. Garnish with extra blackberries and a generous spoonful of softly whipped cream or a scoop of vanilla ice cream if you like. Serve warm or at room temperature.

Pro Tips

• Use day-old brioche. Slightly stale brioche absorbs custard better and gives you a pudding that is rich and custardy, not soggy. If your bread is very fresh, the quick toasting step is important.
• Do not skip the soak. Giving the bread a full 15–20 minutes in the custard before baking ensures every cube is saturated and flavorful.
• Fresh vs. frozen blackberries. Both work well. If using frozen, do not thaw; add them straight from the freezer to prevent excess liquid watering down the custard.
• Check for doneness in the center. The edges will set first. The pudding is done when the very center is just set but still slightly wobbly, like a soft cheesecake.
• Customize the sweetness. For a less sweet version (especially if serving with ice cream), you can reduce the sugar in the custard to 1/2 cup (100 g).

Variations

• Lemon-Almond Blackberry Bread Pudding: Add 1 tsp almond extract and 2 tsp lemon zest to the custard. Sprinkle 1/3 cup (30 g) sliced almonds over the top along with the sugar before baking.
• Chocolate Chunk Blackberry Bread Pudding: Fold 1 cup (170 g) dark or semisweet chocolate chunks into the soaked brioche before layering with blackberries. The chocolate will melt into rich pockets throughout.
• Mixed Berry Brioche Pudding: Use a mixture of blackberries, raspberries, and blueberries (totaling 3 cups) for a more colorful, mixed-berry version.

Storage & Make-Ahead

Once completely cooled, cover the baking dish tightly with plastic wrap or transfer leftovers to an airtight container. Refrigerate for up to 3 days. To reheat, warm individual servings in the microwave for 30–45 seconds, or reheat larger portions in a 300°F (150°C) oven, covered with foil, for 15–20 minutes until warmed through.

For make-ahead prep, you can assemble the bread pudding up through Step 4, cover tightly, and refrigerate for up to 12 hours (overnight works well). When ready to bake, let it sit at room temperature for 20–30 minutes while the oven preheats, sprinkle with sugar, and then bake, adding 5–10 minutes to the baking time if needed since it starts out cold.

Nutrition (per serving)

Approximate values for 1 of 8 servings (without toppings): about 510 calories; 27 g fat; 23 g saturated fat; 50 g carbohydrates; 3 g fiber; 31 g sugar; 11 g protein; 260 mg cholesterol; 260 mg sodium. Actual values will vary based on specific ingredients and portion sizes.