Vanilla Bread Pudding | Brioche Buns

Vanilla Bread Pudding | Brioche Buns

bakingwithnessa

Sink your spoon into this luscious vanilla bean bread pudding, crafted with buttery brioche buns and topped with fresh strawberries. This dessert is pure bliss!

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Prep Time 10

Bake / Cook Time 45

PROOF 30

Total Time 1 25

Course Breakfast, Brunch

Cuisine American

Servings 9

Equipment

Square Mold

Baking Sheet (M)

Ingredients

▢ 4 brioche buns (Diced | 12 oz | 340 g)
▢ 12.35 oz (350 g) heavy cream
▢ 4.41 oz (125 g) milk
▢ 3 eggs (Large)
▢ 1.76 oz (50 g) granulated sugar
▢ 1 tsp (5 g) vanilla bean paste
▢ 4 oz (115 g) strawberries (Sliced)

Instructions

Line a 9 x 9 inch | 22 x 22 cm mold like you would usually do and set aside. NOTE: For this recipe, I used my Square Mold placed on top of a medium perforated baking sheet. Set aside.

BREAD PUDDING PREPARATION

Dice the brioche buns into about 1 inch | 3 cm cubes. Set aside.
4 brioche buns
In a large mixing bowl, whisk the heavy whipping cream together with the milk, eggs, granulated sugar and vanilla bean paste. Gently fold your diced brioche so they are coated in the egg mixture. Cover and let it soak for 15 minutes.
12.35 oz heavy cream, 4.41 oz milk, 3 eggs, 1.76 oz granulated sugar, 1 tsp vanilla bean paste
Slide the preparation into your prepared baking pan ensuring not to break the brioche.

BAKE!

Bake for 45 minutes at 350F/180C. (Every oven heats differently, monitor your bread pudding from 40 minutes). It is ready when it has puffed up, golden on top and the center temperature has reached 160F | 71C.
Once your Vanilla Bread Pudding | Brioche Buns is out of the oven, let it cool down for about 10 minutes. Then, Unmold and Serve warm topped with sliced strawberries and whipped cream! Enjoy & Bon Appétit!
4 oz strawberries