Brioche Bread Pudding with Bourbon Caramel Sauce

Quick Recipe Version (TL;DR)

• Yield: 8 servings
• Prep Time: 20 minutes (plus 15 minutes soaking)
• Cook Time: 40–45 minutes
• Total Time: 1 hour 15 minutes

Quick Ingredients

• 10 cups brioche bread, 1-inch cubes (about 1 lb)
• 2 Tbsp unsalted butter, softened (for dish and topping)
• 4 large eggs + 2 egg yolks
• 2 1/2 cups whole milk
• 1 1/2 cups heavy cream (plus 1/2 cup more for sauce)
• 1 cup granulated sugar
• 1 cup packed light brown sugar (for bourbon sauce)
• 1/2 cup unsalted butter (bourbon sauce)
• 1/4 cup bourbon (or extra vanilla for no-alcohol)
• 2 tsp vanilla extract
• 1/2 tsp cinnamon, 1/4 tsp nutmeg, 1/4 tsp salt
• Optional: 1 cup raisins or chopped pecans; powdered sugar or whipped cream for serving

Do This

• 1. Preheat oven to 350°F (175°C). Butter a 9×13-inch baking dish. Cube brioche; lightly toast if very soft.
• 2. Whisk eggs, yolks, sugar, salt, cinnamon, nutmeg, vanilla, milk, and cream until smooth.
• 3. Combine brioche and custard in a large bowl. Add raisins or nuts if using. Let soak 15 minutes, stirring once or twice.
• 4. Transfer to buttered dish, drizzle with 2 Tbsp melted butter. Bake 40–45 minutes until puffed, golden, and just set in the center.
• 5. For bourbon sauce, simmer butter, brown sugar, and 1/2 cup cream 3–4 minutes. Off heat, stir in bourbon, vanilla, and pinch of salt.
• 6. Cool bread pudding 10–15 minutes. Serve warm, generously drizzled with warm bourbon sauce.
• 7. Optional: Dust with powdered sugar or top with whipped cream or vanilla ice cream.

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Why You’ll Love This Recipe

• Uses rich, buttery brioche for an extra-soft, custardy center and crisp golden edges.
• Simple to make with everyday ingredients, but special enough for holidays and dinner parties.
• Flexible finishing: choose a grown-up bourbon sauce or a kid-friendly caramel-style drizzle.
• Perfect make-ahead dessert that reheats beautifully for easy entertaining.

Grocery List

• Produce: None required (optional: 1 orange for zest, berries for serving)
• Dairy: Whole milk, heavy cream, unsalted butter, large eggs
• Pantry: Brioche loaf, granulated sugar, light brown sugar, vanilla extract, ground cinnamon, ground nutmeg, fine salt, bourbon (or extra vanilla), optional raisins, optional pecans or walnuts, powdered sugar (for dusting)

Full Ingredients

For the Brioche Bread Pudding

• 10 cups brioche bread, cut into 1-inch cubes (about 1 lb loaf)
• 2 Tbsp unsalted butter, softened (to grease the dish)
• 2 Tbsp unsalted butter, melted (to drizzle on top before baking)
• 4 large eggs
• 2 large egg yolks
• 2 1/2 cups whole milk
• 1 1/2 cups heavy cream
• 1 cup granulated sugar
• 2 tsp vanilla extract
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg (freshly grated if possible)
• 1/4 tsp fine sea salt
• Optional mix-ins (use 1–1 1/2 cups total):
• 1/2–1 cup raisins, golden raisins, or dried cranberries
• 1/2–3/4 cup chopped toasted pecans or walnuts
• 1 tsp finely grated orange zest

For the Warm Bourbon Sauce

• 1/2 cup unsalted butter (1 stick)
• 1 cup packed light brown sugar
• 1/2 cup heavy cream
• 1/4 cup bourbon
• 1 tsp vanilla extract
• Pinch of fine sea salt (about 1/8 tsp)

Optional Simple Caramel Drizzle (No Alcohol)

• 1 cup granulated sugar
• 1/4 cup water
• 4 Tbsp unsalted butter, at room temperature, cut into small pieces
• 1/2 cup heavy cream, at room temperature
• 1 tsp vanilla extract
• Pinch of fine sea salt

Optional Serving Extras

• Powdered sugar, for dusting
• Lightly sweetened whipped cream or vanilla ice cream
• Extra toasted nuts for sprinkling

Step-by-Step Instructions

Step 1: Prep the Dish and Bread

Preheat your oven to 350°F (175°C) with a rack in the center. Generously butter a 9×13-inch (3-quart) baking dish with the softened butter, making sure to coat the bottom and sides well so the pudding does not stick.

Cut the brioche into 1-inch cubes. If your brioche is very fresh and soft, spread the cubes in a single layer on a baking sheet and place them in the warm oven for 5–8 minutes, just until they feel slightly dry to the touch but are not deeply toasted. This helps the bread soak up more custard without turning mushy.

Step 2: Make the Custard

In a large mixing bowl, whisk together the eggs and egg yolks until well combined and slightly foamy. Add the granulated sugar, salt, cinnamon, and nutmeg, and whisk until the mixture looks smooth and thickened.

Pour in the whole milk, heavy cream, and vanilla extract. Whisk until everything is fully blended and no streaks of egg remain. You want a smooth, creamy custard base that coats the back of a spoon.

Step 3: Soak the Brioche

Add the brioche cubes to the bowl of custard. Use a large spatula or your clean hands to gently fold the bread into the custard, making sure every piece gets some liquid. If you are using raisins, nuts, or orange zest, sprinkle them in and gently mix again.

Let the mixture sit at room temperature for about 15 minutes. Every 5 minutes or so, gently stir and press the bread down into the custard. The brioche should become saturated but still hold its shape.

Step 4: Assemble and Bake the Bread Pudding

Transfer the soaked brioche and any remaining custard into the prepared baking dish, spreading it into an even layer. Lightly pack it down with the back of a spoon so there are no huge gaps, but do not crush it flat.

Drizzle the melted 2 Tbsp butter evenly over the top. Place the dish on a rimmed baking sheet (to catch any drips) and bake for 40–45 minutes. The bread pudding is done when the top is puffed and deep golden brown, the edges are set, and the center is just barely wobbly when you jiggle the pan. A knife inserted in the center should come out mostly clean, with thick, creamy custard on it but no runny liquid.

Step 5: Make the Warm Bourbon Sauce

While the bread pudding bakes, prepare the bourbon sauce. In a medium saucepan, combine the butter, brown sugar, and heavy cream. Set the pan over medium heat and stir gently as the butter melts and the sugar dissolves.

Once it begins to bubble, simmer for 3–4 minutes, stirring often, until the sauce thickens slightly and looks glossy. Remove the pan from the heat and carefully stir in the bourbon, vanilla, and a pinch of salt. The sauce will thin out a bit and smell wonderfully fragrant. Taste carefully and add another small pinch of salt if needed. Keep warm over very low heat or rewarm gently before serving.

Step 6: (Optional) Make the Simple Caramel Drizzle

If you prefer a no-alcohol caramel drizzle, make this while the pudding cools slightly. Add the sugar and water to a clean, light-colored saucepan. Stir just to moisten the sugar, then cook over medium heat without stirring. Watch closely as it bubbles and turns from clear to pale gold and then to a rich amber color, 7–10 minutes.

Once it reaches a deep amber, immediately remove from heat and carefully whisk in the butter pieces (it will bubble vigorously). Slowly pour in the room-temperature cream while whisking constantly. Add the vanilla and salt. If any hardened bits remain, return the pan to low heat and stir until smooth. Keep warm.

Step 7: Cool Slightly and Serve

When the bread pudding is done, remove it from the oven and let it cool on a rack for 10–15 minutes. This rest time lets the custard finish setting so you get neat, creamy slices instead of a runny center.

Serve the bread pudding warm, scooped or sliced into portions. Generously spoon warm bourbon sauce or caramel drizzle over each serving. For an extra-special touch, add a dusting of powdered sugar and a dollop of whipped cream or a scoop of vanilla ice cream. Enjoy immediately, while the top is still slightly crisp and the center is soft and custardy.

Pro Tips

• Use day-old brioche: Slightly stale brioche absorbs more custard and gives you a better texture. If your bread is very fresh, the quick oven-drying step is important.
• Do not skip the soak: Letting the bread sit in the custard for at least 15 minutes ensures every cube is creamy inside and prevents dry pockets.
• Watch the bake time: Pull the pudding when the center still has a gentle wobble. Overbaking can make it dry and rubbery instead of silky.
• Warm the sauces gently: Both the bourbon sauce and caramel can separate or scorch if overheated. Use low heat and stir often when reheating.
• Serve warm, not piping hot: The flavors of the custard and bourbon come through best when the dessert has cooled just slightly.

Variations

• Chocolate-Orange Brioche Pudding: Fold 1 cup dark chocolate chips and 1–2 tsp orange zest into the soaked bread. Skip the cinnamon and nutmeg, and finish with the bourbon sauce or plain caramel.
• Apple Cinnamon Bread Pudding: Gently sauté 2 peeled, diced apples in 1 Tbsp butter and 1 Tbsp sugar until just tender. Stir into the custard-soaked brioche along with an extra 1/2 tsp cinnamon. Serve with caramel drizzle.
• No-Alcohol Vanilla Sauce: Make the bourbon sauce but omit the bourbon and increase the vanilla to 2 tsp. This gives you a rich, kid-friendly butterscotch-vanilla topping.

Storage & Make-Ahead

Store leftover bread pudding tightly covered in the refrigerator for up to 3–4 days. Reheat individual portions in the microwave for 30–60 seconds or in a 300°F (150°C) oven for 10–15 minutes, covered with foil so it does not dry out.

The bourbon sauce and caramel drizzle can be refrigerated in airtight containers for up to 1 week. Rewarm gently in a small saucepan over low heat or in short bursts in the microwave, stirring often until smooth.

To make ahead, you can assemble the bread pudding (through Step 3), cover, and refrigerate for up to 8 hours. Let it sit at room temperature while the oven preheats, then bake as directed, adding 5–10 extra minutes if needed. This is ideal for holidays or dinner parties when you want dessert mostly ready in advance.

Nutrition (per serving)

Approximate values for 1 of 8 servings with bourbon sauce (not including optional toppings): about 600 calories; 9 g protein; 62 g carbohydrates; 32 g fat; 19 g saturated fat; 200 mg cholesterol; 300 mg sodium; 1 g fiber; 43 g sugars. These numbers are estimates and will vary based on specific ingredients, mix-ins, and portion sizes.