Warm Brioche Bread Pudding Recipe

Prepare bread

Preheat oven to 350°F (175°C). Cut day-old brioche into roughly 1-inch cubes until you have about 10 cups. Spread cubes on a baking sheet and bake 6–8 minutes to lightly toast and dry. Remove and cool.

Make custard

In a medium bowl, whisk together 1 cup whole milk, 1 cup heavy cream, 4 large eggs, 3 tablespoons granulated sugar, 2 teaspoons vanilla extract, and 1 teaspoon fine sea salt until smooth and combined.

Soak bread

Place toasted brioche cubes in a 9x13-inch baking dish or four 1-cup ramekins for individual portions. Pour the custard evenly over the bread, pressing gently so most cubes absorb the liquid. Let rest at room temperature 20–30 minutes; if time allows refrigerate 1 hour for deeper soaking.

Bake pudding

Preheat oven to 350°F (175°C) if not already. Place baking dish in a larger roasting pan and add hot water to the outer pan to come halfway up the sides of the dish (water bath) to ensure even baking. Bake 30–35 minutes for a 9x13 dish (20–25 minutes for ramekins) until custard is set but still slightly wobbly in center and the top is golden. Remove from oven and cool 10 minutes.

Braise apples

While pudding bakes, heat 2 tablespoons unsalted butter in a small skillet over medium heat. Add 1 cup diced apple, 2 tablespoons light brown sugar, and 1 teaspoon lemon juice. Sauté 6–8 minutes until apples are tender and glossy but still hold shape. Remove from heat and keep warm.

Prepare bananas

Slice 2 bananas lengthwise. In a nonstick skillet over medium-high heat, melt 1 tablespoon butter and place banana halves cut-side down. Cook 1–2 minutes until lightly caramelized, flip and warm 30–45 seconds. Remove and keep warm.

Compress cranberries

Place 1 cup dried cranberries in a small bowl. Pour 1 cup orange juice and 2 tablespoons granulated sugar over them. Stir and let sit at room temperature 20–30 minutes until cherries plump and have absorbed juice (refrigerate if doing longer). Drain lightly before serving so they are moist but not soupy.

Fresh berries

Rinse and gently pat 1 cup mixed berries dry. Keep refrigerated until plating.

Make Valrhona chocolate sauce (melted chocolate)

Place 4 oz chopped Valrhona dark chocolate in a heatproof bowl. Heat 1 cup heavy cream in a small saucepan until just simmering (do not boil). Pour hot cream over chocolate and let sit 1 minute, then whisk until smooth and glossy. Stir in 1 teaspoon unsalted butter if desired for sheen. Keep warm over a pan of hot water or at very low heat, or reheat gently before serving.

Make Kentucky bourbon sauce

In a small saucepan over medium heat, melt 2 tablespoons unsalted butter with 1/2 cup brown sugar until sugar dissolves and mixture simmers. Carefully add 1/4 cup Kentucky bourbon (remove from heat briefly if adding alcohol to avoid ignition), stir and let simmer 1–2 minutes to meld flavors. Whisk in 1/4 cup heavy cream, 1 teaspoon vanilla extract, and a pinch (1/4 tsp) fine sea salt. Simmer 1–2 more minutes until slightly thickened. Keep warm; sauce will thicken further as it cools.

Make Chantilly cream

Chill a mixing bowl and whisk. Pour 1 cup heavy cream into the bowl and whip on medium-high speed until it begins to thicken. Add 2 tablespoons powdered sugar and 1 teaspoon vanilla extract and continue whipping to soft peaks (do not overwhip). Refrigerate until ready to plate.

Assemble and serve

Scoop or cut warm brioche bread pudding into portions (four servings). Arrange a caramelized banana half and a spoonful of braised apples on each portion. Spoon compressed cranberries and fresh mixed berries alongside. Drizzle warm Valrhona chocolate over the pudding and a little Kentucky bourbon sauce around the plate. Add a generous scoop (about 1/2 cup) of vanilla gelato on the side or on top so it begins to melt into the warm pudding. Finish with a dollop (about 2 tablespoons) of Chantilly cream. Serve immediately.