American

Warm Brownie Bread Pudding with Bourbon Vanilla Cream

Name: Warm Brownie Bread Pudding with Bourbon Vanilla Cream
Total time: 60 min
Yield: 6 servings
Cuisine: American
Ingredients: 225 g day-old brioche, cut into 1-inch cubes; 3 tbsp (42 g) unsalted butter, melted; 1 tbsp (14 g) unsalted butter, softened, for the baking dish; 3 large eggs; 420 ml whole milk; 180 ml heavy cream; 100 g granulated sugar; 2 tbsp (12 g) unsweetened cocoa powder; 1 tsp vanilla extract; ½ tsp kosher salt; 115 g semisweet chocolate, chopped; 60 g toasted pecans, chopped, optional; 1 tbsp bourbon, optional; 120 ml heavy cream, cold; 1 tbsp powdered sugar; ½ tsp vanilla extract; 1 tbsp bourbon, optional

Rich chocolate custard transforms buttery brioche into a warm, brownie-inspired bread pudding studded with melted semisweet chocolate. Lightly sweet vanilla cream provides a cool, creamy contrast, with bourbon adding optional warmth and complexity.

vegetarian

Time1 hr

Servings6

Difficultyeasy

Estimated nutrition

Per serving

Based on 6 servings

Calories: 600 kcal
Protein: 11 g
Carbs: 61 g
Fat: 36 g
Fiber: 3 g

Actual values can vary with brands, amounts, and preparation.

Ingredients

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Bread Pudding

225 g day-old brioche, cut into 1-inch cubes
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3 tbsp (42 g) unsalted butter, melted
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1 tbsp (14 g) unsalted butter, softened, for the baking dish
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3 large eggs
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420 ml whole milk
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180 ml heavy cream
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100 g granulated sugar
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2 tbsp (12 g) unsweetened cocoa powder
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1 tsp vanilla extract
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½ tsp kosher salt
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115 g semisweet chocolate, chopped
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60 g toasted pecans, chopped, optional
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1 tbsp bourbon, optional
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Bourbon Vanilla Cream

120 ml heavy cream, cold
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1 tbsp powdered sugar
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½ tsp vanilla extract
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1 tbsp bourbon, optional
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SpiceGuy suggestions

Flaky Sea Salt — Excellent chocolate contrast.
Bourbon Vanilla — Naturally fits the dessert.

Instructions

1
Heat the oven to 350°F / 175°C. Grease an 8-inch square baking dish with the softened butter.
2
Toss the brioche with the 3 tbsp melted butter and spread it in the prepared dish.
3
Whisk the eggs, milk, 180 ml heavy cream, granulated sugar, cocoa, vanilla, and salt until combined. Whisk in 1 tbsp bourbon only if using.
4
Scatter the chocolate and optional pecans over the bread. Pour the custard evenly over everything.
5
Gently press the bread into the custard and let stand for 15 minutes.
6
Bake for 35–40 minutes, until the edges are set and puffed and the center is moist but no longer liquid. Rest for 10 minutes.
7
Meanwhile, whip the 120 ml cold heavy cream with powdered sugar and vanilla to soft peaks. Beat in the remaining 1 tbsp bourbon only if using.
8
Divide the warm pudding among six bowls and top each with bourbon vanilla cream.

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