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Breakfast Brioche Bread Pudding

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
Rest for at least 1 hour
Total Time 55 minutes
Servings 6
Author Sandra | Sandra's Easy Cooking


  • 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 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.