Vanilla Bread Pudding


This sweet and simple recipe is the perfect addition to your holiday breakfast menu - breakfast dessert as we like to call it ;) Brought to you by the fabulous Christina Pun!

Total Time: 2 hrs

Prep Time: 15 min

Difficulty: 1


  • 1 (14 oz) day-old brioche loaf, cut into 1-inch cubes 
  • 2 eggs and 2 egg yolks
  • ⅓ cup (65g) granulated sugar
  • ¼ tsp kosher salt
  • 1-½ cups whole milk 
  • ½ cup heavy cream
  • ½ tsp ground cinnamon
  • 1 tablespoon Hawaiian Rum Vanilla extract (or extra-strength extract)
  • ½ cup cup raisins
  • Powdered sugar, for dusting 


Step 1. Lightly butter an 8x8 baking dish and fill it with the bread. Scatter the raisins amongst the bread cubes.  

Step 2. In a large mixing bowl, whisk together the eggs, granulated sugar, and salt. Add the milk, cream, cinnamon, and vanilla, and mix until well combined. Pour the mixture evenly over the bread and let it soak for 45 minutes to 1 hour. 

Step 3. Preheat the oven to 350°F. 

Step 4. Bake for 30-35 minutes until the edges are golden brown and the custard is set. Let cool. Dust the bread pudding with powdered sugar before serving. 

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