Breakfast Brioche Bread Pudding

Do you like Bread Puddings? What flavor combination is your absolute favorite? 

 

Bread pudding, which I typically call sweet breakfast casserole, is the best creation. Whoever invented this is a pure genius. My family genuinely loves it so much. I can’t even begin telling you how this entire pan was gone in less than 10 minutes. Ahh! Le Sigh! This was the time when I still ate carbs and sweets.

I precisely remember waking up with the irresistible cravings of this delightful casserole. I made it many times before especially around this time of the year. If you have kidsyou know there are so many school holiday parties. I would switch minor ingredients often, depending on what season we are or what is the occasion.

 

Sometimes I would add raisins and delicious apples and sometimes make almond joy combo. If you’re following me for a whileya know your girl loves Almond Joys, but also I love chocolate and orange. Okay, I must admit that I am not picky at all so whatever sweets are in front, I will eagerly eat it.

Anyhow, this delicious bread pudding is effortless. It comes together so quickly, but you can make it ahead and store the whole pan in the fridge and bake the next day. I mean it‘s as simple as that. Having said that, you can soak it for a couple of hours and bake it the same day as well.

What are some of your favorite homemade breakfasts that we traditionally eat around the joyous holiday season?

 

I sincerely love Easy Breakfast STRATASavory Breakfast Casserole, FRENCH TOAST, WAFFLES as well as CLASSIC PANCAKES, but this one is special. Even though made it many timesI don’t actually make it often that’s why is so special. 

Its during the winter season when I make it the most, but also on special occasions like birthdays or Thanksgiving Black Friday breakfast. Nonetheless, I hope you guys like this one as much as we did enjoy eating it with a drizzle of sweet maple syrup and a sprinkle of powdered sugar. 

 

 

 

Breakfast Brioche Bread Pudding

This delicious bread pudding is effortless. It comes together so quickly, but you can make it ahead and store the whole pan in the fridge and bake the next day. I mean it‘s as simple as that. It is absolutely perfect for breakfasts over the holiday season. 

Course Breakfast, Brunch, Dessert
Cuisine American
Keyword baking, brunch, breakfast, bread
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 6
Author Sandra | Sandra's Easy Cooking

Ingredients

  • 1 loaf Chocolate chip brioche toast slice into cubes
  • 1/2 tablespoon Coconut Oil softened
  • 4 cups Whole milk you may use non dairy milk
  • 1 can Coconut Milk (or cream) by Thai Kitchen
  • 6 large eggs
  • 1/2 cup Sugar 100 g
  • 2 teaspoons Vanilla Extract
  • 1/4 teaspoon salt
  • 1 cup Shredded Coconut
  • 1/2 cup Chocolate Chips

Instructions

  1. Slice the bread into cubes. Leave the edges on for a more rustic loaf. Slice the bread into bite-sized cubes.
  2. Coat a 9x13-inch baking dish with the coconut oil. Add the bread cubes and gently shake the dish and pat the cubes down so they settle into place. If you're using any extra ingredients like fruit or nuts, scatter these over top, then use a spoon to gently poke and stir them into the bread cubes so that some of them go into the middle but they don't all fall to the bottom of the dish.

  3. Make custard by combining the milk, coconut milk, eggs, sugar, vanilla, salt in a large bowl and whisk it well. Then add coconut shreds and mix again. 

  4. Slowly and evenly pour the custard over the top of the bread cubes, making sure it gets everywhere. The custard should come to just below the top of the bread, with edges and corners poking out the top.
  5. Make sure to cover the dish with plastic wrap and refrigerate for a couple of hours or overnight. This gives the bread time to absorb the liquidy egg, milk and cream mixture. If you'd like the traditional and more common flat top with no crunchy bits, press the top of pudding a few times as it soaks or weighs it down with something heavy so that all the bread cubes get pushed into the egg mixture.
  6. Before baking, arrange your rack in the middle of the oven and heat the oven to 350°F.
  7. Bake the bread pudding. Uncover the bread pudding and bake until a toothpick inserted into the middle comes out clean and the tips of the bread on top are beginning to toast, 45 minutes. If the top seems like it's getting dark before the custard is completely done, cover the dish loosely with heavy duty aluminum foil. You can make like a little dome.
  8. Cool briefly before serving. Transfer the baking dish on a wire cooling rack and let cool at least 5 minutes before serving. You may dust some powdered sugar and serve with maple syrup.

Recipe Notes

OPTIONAL EXTRAS: 1/2 cup of dried fruit, 1/2 cup chopped toasted nuts, 1/2 cup chocolate chips, finely grated zest of one orange, powdered sugar, maple syrup.

You may use reg brioche or a day old bread, and add some chocolate chips if you would like or other optional extras. Classic Bread pudding contains Milk, Cream, Eggs, Sugar, Vanilla or Cinnamon or both. As I stated, you may add nuts, chocolate, dried fruit, etc., but the custard is something that every bread pudding contains. We do not need additional flour or any starches to make it thick because the custard is going to be poured over the stale bread.



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