1. Prepare the Brioche Bread

Begin by cutting the brioche into cubes, about 1-inch in size. You can leave the crust on for added texture, or remove it if you prefer a softer pudding. If your brioche is very fresh, you may want to let the cubes sit out for a few hours or overnight to dry out slightly. This will help the bread absorb the custard mixture more effectively. If you’re using leftover or slightly stale brioche, it’s already perfect for the pudding.

2. Make the Custard Mixture

In a large mixing bowl, whisk together the eggs, whole milk, heavy cream, sugar, vanilla extract, cinnamon, nutmeg, and a pinch of salt. Whisk until fully combined and the sugar has dissolved. The eggs will give the custard a smooth, creamy texture, while the milk and cream will add richness. The cinnamon and nutmeg provide warm, aromatic flavors that complement the sweetness of the brioche.

3. Soak the Brioche in the Custard

Place the cubed brioche into a large mixing bowl. Pour the custard mixture over the brioche cubes and gently toss to coat the bread. Allow the brioche to soak for about 10-15 minutes, pressing down occasionally to ensure the bread absorbs as much custard as possible. If you’re adding raisins or currants, fold them in at this stage. If you’re using nuts, you can also add them now, or sprinkle them on top before baking.

4. Transfer to the Baking Dish

Grease a 9×13-inch baking dish with a bit of butter or non-stick spray. Once the brioche has soaked in the custard, pour the mixture into the prepared baking dish, spreading the bread cubes out evenly. Drizzle the melted butter over the top of the pudding for added flavor and richness.

5. Bake the Brioche Bread Pudding

Preheat your oven to 350°F (175°C). Place the baking dish in the oven and bake for 45-60 minutes, or until the top is golden brown and a knife inserted into the center comes out clean. The custard should be set, and the bread cubes should have absorbed the custard, creating a rich, custardy interior. If the top is browning too quickly, cover the dish with aluminum foil and continue baking until done.

6. Cool and Serve

Once the Brioche Bread Pudding is done, remove it from the oven and allow it to cool for 10-15 minutes before serving. This gives the pudding a chance to set further and makes it easier to slice. Serve warm with a drizzle of caramel sauce (recipe below), a scoop of vanilla ice cream, or a dusting of powdered sugar.

Caramel Sauce (Optional)

While the bread pudding is baking, you can prepare the caramel sauce to serve alongside it for extra sweetness and richness.

• In a medium saucepan, melt the butter over medium heat.
• Add the brown sugar and stir until the sugar is completely dissolved, about 2-3 minutes.
• Slowly pour in the heavy cream, continuing to stir, and allow the sauce to bubble for another 3-5 minutes until it thickens slightly.
• Stir in the vanilla extract and a pinch of salt to balance the sweetness. Remove the sauce from the heat and let it cool slightly before serving over the bread pudding.