Ingredients
Method
- Preheat oven to 350°F (180°C).
- Grease a 9x13-inch (23x33cm) oval baking dish with butter.
- Cut brioche into 1-inch (3cm) cubes and place them in the baking dish.
- Whisk eggs, milk, sugar, cinnamon, vanilla, and salt in a large bowl or use an electric mixer until combined.
- Pour custard over brioche cubes and toss gently to coat. Press cubes down slightly to aid absorption, ensuring they are mostly submerged with tips exposed for crisping.
- Bake for approximately 40 minutes until the top is golden and crispy and the custard is set, ensuring the center does not jiggle and reaches 160°F (71°C).
- Serve and enjoy.
Nutrition
Notes
- Instead of brioche, you can use challah, or other leftover white bread. Your brioche bread should be stale and dry. If you don’t have stale brioche bread you can cut it into cubes and toast in the oven to dry it out, then pour over the custard and bake again.
- If your pudding is starting to brown too much, cover it loosely with a piece of aluminum foil.
- If you’re using plain brioche (I used my cranberry orange brioche for this recipe), you can add 1/2 cup of dried cranberries or raisins and 1 tablespoon of orange zest to this recipe. Fresh blueberries, chopped nuts, or chocolate chips/chopped chocolate would also be a lovely addition.
- Calories = 1 serving (1/6 of the recipe). This is only an estimate!