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.

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!

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.

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.

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!