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Strawberry Brioche Bread Pudding recipe

Strawberry Brioche Bread Pudding

Total Time 1 hr 35 mins
Course Dessert
Cuisine Europe
Calories 433 kcal


  • Glass baking dish
  • large bowl
  • Mesh strainer
  • Roasting pan
  • Toothpick
  • Oven


  • ¼ Cup Dark brown sugar (packed)
  • 4 Cup Brioche bread/egg bread (-inch cubes)
  • 7 Large eggs
  • 2 Cups Half and Half (creamer)
  • 1 Cup Whole milk
  • 2 Tablespoons Granulated sugar
  • 2 Teaspoons Vanilla extract
  • ¼ Teaspoon Cinnamon (ground)
  • 2 Pinches of salt
  • 2 Fresh strawberries (sliced/hulled)


  • The first thing you’ll want to do is have a glass baking dish that1s at least 8-inches by 8-inches and is 2-inches deep. This dish should be able to hold 9-10 cups and is usually used for casseroles. Start with adding the brown sugar along the bottom of the dish and then add the bread cubes scattered over the top of the brown sugar.
  • Into a large bowl, combine all of the milk, eggs, cream, sugar, cinnamon, salt, and vanilla extract, and whisk this mixture until it’s nice and blended. This mixture is now essentially your custard mixture and should be poured over an open mesh strainer so it drizzles onto the bread cubes slowly and evenly.
  • When this is complete, layer your strawberries over the top of the soaking bread in a decorative pattern. You might need to push the bread cubes down if they float up, but sooner or later they will absorb the custard. All this to stand for 30 minutes until nothing is rising up and has settled more to the bottom of the casserole dish.
  • You will need to preheat your oven to 350 degrees Fahrenheit and place the casserole dish into the center rack. It’s better if you put the glass dish into a roasting pan that’s slightly larger than the casserole dish and fill this halfway with warm water. This will help reduce the heat from the oven from totally melting the brown sugar on the bottom.
  • Allow the bread pudding to brown on top and help set the entire mixture of bread and custard. You’ll know it’s completely baked by placing a toothpick into the center and it can be removed with nothing sticking on the toothpick. Let the bread pudding cool for 1 to 1 hours inside the water pan before removing it from the oven.
  • Use a spoon to scoop out the finished bread pudding onto a serving plate while it’s still warm. Enjoy!