Few desserts feel as comforting, nostalgic, and indulgent as Classic Brioche Bread Pudding with Caramel Sauce. Soft cubes of buttery brioche soak up a rich vanilla custard, bake into a golden, lightly crisped top, and finish with a warm drizzle of homemade caramel sauce that seeps into every crevice. This is the kind of dessert that turns simple pantry staples into something undeniably special.

Bread pudding has long been a symbol of comfort food across cultures. Born from the need to use up day-old bread, it evolved into a beloved dessert served everywhere from cozy family kitchens to upscale restaurants. Using brioche elevates the experience — its high butter and egg content creates an ultra-tender texture that practically melts in your mouth.

This recipe is designed to be approachable yet impressive, making it perfect for holiday dinners, weekend baking, or anytime you crave a warm dessert that feels like a hug. The caramel sauce is made from scratch, but don’t let that intimidate you — it comes together quickly and adds a luxurious finish that store-bought simply can’t match.

Whether you serve it warm with vanilla ice cream, enjoy it chilled the next day, or sneak a spoonful straight from the dish, this brioche bread pudding is destined to become a repeat favorite.

Why Brioche Makes the Best Bread Pudding

Brioche is the gold standard for bread pudding for one simple reason: fat content. The butter and eggs in brioche allow it to absorb custard without turning soggy. Instead, it becomes plush and creamy inside while maintaining structure on the outside.

Compared to standard white bread or baguette, brioche:

Absorbs custard evenly
Creates a richer mouthfeel
Adds natural sweetness
Produces a beautifully golden bake

If you’ve ever felt disappointed by dry or bland bread pudding, switching to brioche is the game-changer.

Ingredients

For the Bread Pudding

Brioche bread, cut into 1-inch cubes
Eggs
Whole milk
Heavy cream
Brown sugar
Unsalted butter
Vanilla extract
Ground cinnamon
Salt

For the Caramel Sauce

Granulated sugar
Unsalted butter
Heavy cream
Vanilla extract
Pinch of salt

Instructions

Preheat your oven to 350°F (175°C) and lightly butter a baking dish.
Spread the brioche cubes evenly in the prepared dish, ensuring an even layer.
In a large bowl, whisk together eggs, milk, cream, brown sugar, melted butter, vanilla, cinnamon, and salt until fully combined.
Slowly pour the custard mixture over the brioche, pressing the bread gently so it absorbs the liquid.
Let the mixture rest for 15–20 minutes to allow full absorption.
Bake uncovered for 40–45 minutes, or until the top is golden and the center is set but still tender.
While the pudding bakes, prepare the caramel sauce by melting sugar over medium heat until amber in color.
Carefully whisk in butter, then cream, followed by vanilla and salt. Remove from heat.
Allow the bread pudding to cool slightly before serving. Drizzle generously with warm caramel sauce.

Tips for Perfect Bread Pudding Every Time

Use slightly stale brioche for best absorption
Don’t rush the soaking step — it ensures a creamy interior
Bake until just set; overbaking leads to dryness
Always add caramel sauce warm for maximum flavor

Variations to Try

Add chopped pecans or walnuts for crunch
Mix in chocolate chips for a dessert twist
Swap cinnamon for pumpkin spice in autumn
Add orange zest for brightness

Serving Suggestions

Serve warm with:

Vanilla ice cream
Whipped cream
Fresh berries
Extra caramel drizzle

This dessert also reheats beautifully, making it ideal for entertaining.

Cultural Notes & Fun Facts

Bread pudding dates back to medieval Europe, where it was known as “poor man’s pudding.” Over time, it transformed into a cherished dessert across the American South, France, and the UK. Brioche versions are especially popular in French-inspired kitchens due to the bread’s luxurious nature.

Make-Ahead & Storage

Assemble up to 24 hours ahead and refrigerate
Bake fresh before serving
Store leftovers covered in the fridge for up to 4 days