A rich and cozy dessert or brunch dish featuring brioche bread, raisins, and pecans, topped with a simple rum sauce.
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Preheat the oven to 350°F (175°C). Lightly grease a 9x13-inch baking dish.
Spread the brioche cubes out on a baking sheet and toast in the oven for 8–10 minutes to dry them out slightly. This step is optional but recommended for the best texture.
In a large bowl, whisk together the eggs, milk, cream, sugar, vanilla, cinnamon, and salt.
Add the bread cubes, raisins, and pecans to the custard mixture. Toss gently until the bread is soaked.
Let it sit for 15–20 minutes so the brioche fully absorbs the custard.
Transfer the mixture to the prepared baking dish and spread it evenly.
Bake for 40–45 minutes, or until the top is golden and a knife inserted in the center comes out clean.
In a small saucepan over medium heat, melt the butter.
Stir in the brown sugar and salt, and cook until dissolved, about 2 minutes.
Add the cream and simmer for another 2–3 minutes, stirring constantly.
Remove from heat and stir in the rum.
Spoon warm rum sauce over the bread pudding just before serving.
Optionally, top with whipped cream, ice cream, or a sprinkle of cinnamon.
For a richer flavor, consider using toasted pecans.
Let the bread pudding cool slightly before serving to allow it to set.
You can substitute the dark rum with bourbon or omit it for a non-alcoholic version.
How do I make brioche bread pudding with rum sauce?
To make brioche bread pudding with rum sauce, start by preheating your oven to 350°F (175°C) and greasing a 9x13-inch baking dish. Toast brioche cubes in the oven for 8–10 minutes. In a bowl, whisk together eggs, milk, cream, sugar, vanilla, cinnamon, and salt. Combine this custard with the toasted brioche, raisins, and pecans, letting it sit for 15–20 minutes. Bake for 40–45 minutes until golden. For the rum sauce, melt butter in a saucepan, stir in brown sugar, add cream, and finally mix in rum. Serve warm over the pudding.
Can I make brioche bread pudding without eggs?
Yes, you can make brioche bread pudding without eggs by using a substitute like flaxseed meal or applesauce. For each egg, mix 1 tablespoon of flaxseed meal with 2.5 tablespoons of water and let it sit for a few minutes until it thickens. Alternatively, use 1/4 cup of unsweetened applesauce per egg. Keep in mind that the texture may vary slightly, but it will still be delicious!
What are some good substitutions for ingredients in brioche bread pudding?
If you don't have brioche bread, you can use challah or even a good quality white bread. For a dairy-free option, substitute whole milk and heavy cream with almond milk or coconut cream. You can also replace the raisins with dried cranberries or cherries, and pecans can be swapped for walnuts or almonds. Adjust the sugar based on your preference or use a sugar substitute if desired.
How should I store leftover brioche bread pudding?
To store leftover brioche bread pudding, let it cool completely, then cover it tightly with plastic wrap or transfer it to an airtight container. It can be kept in the refrigerator for up to 3 days. To reheat, simply warm it in the oven at 350°F (175°C) until heated through, or microwave individual portions for a quick treat.
What can I serve with brioche bread pudding for a complete meal?
Brioche bread pudding pairs wonderfully with a variety of accompaniments. For a brunch setting, serve it alongside fresh fruit, whipped cream, or a scoop of vanilla ice cream. If you're looking for a more decadent dessert, consider adding a drizzle of chocolate sauce or a sprinkle of toasted nuts. A cup of coffee or a warm spiced tea also complements this cozy dish perfectly!
