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Breakfast Brioche Bread Pudding

Breakfast Brioche Bread Pudding

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 an absolute genius.

My family genuinely loves it so much. I cannot 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 kids, you know there are so many school holiday parties. I would switch minor ingredients often, depending on what season we are in or what is the occasion.

Breakfast Brioche Bread Pudding

Every so often I would add raisins and delicious apples and sometimes make an almond joy combo. 

If you are following me for a while, ya 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.


Nevertheless, 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.

Breakfast Brioche Bread Pudding

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

It is during the winter season when I make it the most, but also on special occasions like birthdays or Thanksgiving Black Friday breakfast. Nonetheless, I sincerely 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

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 times, I don’t actually make it often that’s why is so special.

If you get inspired and make Breakfast Brioche Bread Pudding or some of my recipes please tag me on Instagram or Facebook @sandraseasycooking

Thank you for all your support!!!

Breakfast Brioche Bread Pudding

Breakfast Brioche Bread Pudding

Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
Breakfast Brioche Bread Pudding is perfect any time but over the holidays it's the perfect dish to share with your family and friends.


  • 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


  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 9×13-inch baking dish with 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 the 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 liquid egg, milk, and cream mixture. If you’d like the traditional and more common flat top with no crunchy bits, press the top of the 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 to a wire cooling rack and let cool at least 5 minutes before serving. You may dust some powdered sugar and serve with maple syrup.


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 loaf of 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.

Nutrition Information:
Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 531Total Fat: 27gSaturated Fat: 18gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 214mgSodium: 371mgCarbohydrates: 59gFiber: 4gSugar: 47gProtein: 15g

This data was provided and calculated by Nutritionix. Nutrition information isn’t always accurate, but we try our best.


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