Berry Brioche Bread Pudding
Cuisine: Breakfast, Snack, Lunch, Dinner
Author: Betsy Cohen
Prep time: 25 mins
Cook time: 1 hour 10 mins
Total time: 1 hour 35 mins
  • 10 ounce loaf of brioche bread, cut into ¼" pieces
  • 4-6 ounces red raspberries
  • ½ to 1 pint blueberries
  • 3 eggs, divided
  • 1 egg yolk
  • 1 cup milk
  • 2 cups heavy whipping cream, divided
  • 1 cup sugar, divided
  • 1 teaspoon vanilla extract
  • 1 tablespoon cornstarch
  • 2½ tablespoons unsalted butter, divided
  • 1 tablespoon raspberry liqueur
  1. Preheat the oven to 325°.
  2. Overlap the brioche slices in a 9" nonstick baking pan.
  3. Place berries in between the slices. The amount of raspberries and blueberries added is a personal preference.
  4. Place 2 eggs, egg yolk, ¾ cup sugar, vanilla, milk and 1 cup of cream into a large bowl. Whisk to combine.
  5. Gently pour the egg mixture over the bread and use a spoon to gently press the bread into the liquid so that all of the pieces have been moistened.
  6. Cut a 9" square piece of parchment paper. Butter one side of the paper with ½ tablespoon of butter. Place the buttered side onto the bread pudding, pressing it gently down.
  7. Bake at 325° for 40 minutes. Remove the parchment paper and continue baking another 15 minutes. Remove from the oven.
  8. While the bread pudding is baking prepare the raspberry liqueur sauce.
  9. Beat 1 egg into 1 cup cream.
  10. Place ¼ cup sugar and cornstarch into a small saucepan. Gradually stir in the cream and cook over medium heat. Add 2 tablespoons butter and continue stirring until the mixture has thickened, 6-8 minutes.
  11. Remove from the heat and transfer the sauce to a small bowl. Add the raspberry liqueur.
The raspberry liqueur sauce is optional. If you do not have the time or the inclination to make it, simply dust the top with confectioners sugar and serve.

Berry Brioche Bread Pudding is delicious served hot, warm, room temperature or cold.
Recipe by Desserts Required at