Is there anything more comforting than a warm, sweet bread pudding for breakfast? This Breakfast Brioche Bread Pudding is rich, soft, slightly crisp on top, and perfectly sweet—ideal for cozy mornings, weekend brunch, or holiday gatherings.

I like to think of bread pudding as a sweet breakfast casserole, and honestly? Whoever came up with it was a genius. It’s one of those timeless dishes that feels indulgent but is deceptively easy to prepare.

My family absolutely devours it every time I make it. One time, the entire pan vanished in under 10 minutes. No leftovers in sight!

Why You’ll Love This Recipe:

• Easy to make ahead – Assemble the night before and simply bake in the morning.

• Perfect for a crowd – Great for holidays, brunches, or breakfast potlucks.

• Customizable – Switch up the add-ins to match the season or your cravings.

Tips for the BEST Bread Pudding:

1. Use day-old brioche
   Slightly stale bread absorbs the custard mixture better, creating that rich, pudding-like texture. If your bread is fresh, cube it and toast it lightly in the oven for 8–10 minutes.

2. Let it soak
   For best results, let the bread soak in the custard for at least 30 minutes—longer if possible. Overnight soaking in the fridge enhances the flavor and texture.

3. Flavor it your way
   Try adding:

   • Raisins + apples for a classic cozy combo

   • Chocolate chips + orange zest for a holiday vibe

   • Coconut + sliced almonds for an Almond Joy twist (my fave!)

4. Serve it right
   Drizzle with warm maple syrup, caramel sauce, condense milk or a dusting of powdered sugar just before serving. Fresh berries or whipped cream also take it to the next level!

When to Make It:

I usually make this recipe during the colder months—Thanksgiving weekend, Christmas morning, or even on birthdays.

It also makes the perfect Black Friday brunch after a long night of holiday shopping!

More Brunch Inspiration:

Love breakfast casseroles? You might also enjoy:

• Breakfast Casserole

• French Toast Casserole

• GF Chocolate Waffles

• Fluffy Blueberry Pancakes

Whether you’re making this for a holiday breakfast or just craving a sweet start to your day, I hope this Breakfast Brioche Bread Pudding brings you as much joy as it brings us. 🧡

If you do try this one, please tag me on Instagram @sandraseasycooking and make sure to use hashtag #sandraseasycooking because I would love to see it and share it with my audience, and it is awesome feedback as well.

I love this baking set so I will share what I used for this recipe:

• STAUB Ceramics Rectangular Baking Dish Set, 2 pc, White

Yield: Serves 6

Breakfast Brioche Bread Pudding

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Indulgent, sweet, and easy! This make-ahead brioche bread pudding is perfect for brunch, holidays, or cozy mornings. Customizable and family-approved.

Prep Time 10 minutes

Cook Time 45 minutes

Additional Time 20 minutes

Total Time 1 hour 15 minutes

Ingredients

• 4 cups stale brioche bread, cut into 2-inch cubes (about 250g), I used chocolate chip brioche
• 3 large eggs, beaten
• ¼ cup whipped cream (60ml)
• 1¼ cups whole milk (300ml)
• ¼ cup granulated sugar (50g)
• 3 tablespoons unsalted butter (42g) – reserve 1 tbsp for greasing the pan
• 1 teaspoon ground cinnamon (2g)
• ¼ teaspoon salt (1.5g)
• 1 tablespoon vanilla extract (15ml)
• ¼ cup chocolate chips (about 45g) – semisweet or dark

Topping:

• 1 tablespoon sweetened condensed milk (for serving)

Instructions

1. Preheat your oven to 350°F (175°C).
2. In a large mixing bowl, whisk the eggs, then add in the milk, whipped cream, sugar, cinnamon, vanilla, and salt. Whisk until smooth and well combined.
3. Grease a 5" x 7.5" (13 x 19 cm) baking dish with 1 tablespoon of butter. Add the cubed brioche, spreading it evenly.
4. Pour the custard mixture over the bread. Press down gently to soak any dry pieces on top. Let the mixture sit for 20–30 minutes so the bread absorbs all the flavor.
5. Dot with cubed butter and sprinkle chocolate chips over the top, pressing some gently into the bread.
6. Bake for 40–45 minutes, or until the top is golden brown and a knife inserted in the center comes out clean.
7. Let it cool for a few minutes. I personally love it when it’s still a bit jiggly—it’s just my preference!

• Serve warm or cold, with your favorite topping: A drizzle of sweetened condensed milk
  Maple syrup
  A dusting of powdered sugar
  Or a big spoonful of whipped cream

Notes

• Use day-old bread for best results. Slightly stale brioche holds up better and absorbs the custard without getting mushy. If your bread is fresh, cube it and toast in the oven at 300°F (150°C) for 8–10 minutes.
• Let it soak. Allowing the custard to soak into the bread for at least 20–30 minutes (or overnight in the fridge) gives you a creamier, more flavorful pudding.
• Customize it! Try swapping chocolate chips with chopped nuts, berries, or even caramel bits. Add a touch of orange zest or espresso powder to level up the flavor.
• Sweetness check. Chocolate chip brioche is naturally sweet, so you can reduce the sugar slightly if you prefer less sweetness.
• Freezer-friendly: You can bake it, cool completely, then freeze in slices. Reheat in the oven or microwave when ready to enjoy.
• Make it dairy-free: Use full-fat canned coconut milk or your favorite plant-based milk + coconut cream in place of milk and whipped cream, and dairy-free butter for greasing.

Nutrition Information:

Yield:

6

Serving Size:

1
Amount Per Serving:Calories: 319Total Fat: 16gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 149mgSodium: 271mgCarbohydrates: 35gFiber: 1gSugar: 21gProtein: 8g

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

Did you make this recipe?

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Warm, buttery, delicious, and quite an easy recipe for Everything But the Bagel Dinner Rolls.

My family is enjoying these rolls for many years, and I made them for so many different occasions but never using everything but the bagel seasoning. Who loves this seasoning?

Oh goodness, it’s like the best thing ever although I prefer to make my own. I feel like it’s too salty for my taste when I get one from the store.
Anyhow, Sunday meals are not the same without homemade bread on the table or dinner rolls. Am I right or what?

It is just something that became a tradition in our house and I hope it will in yours as well.

I tried to include steps by step pictures so you can create them easily just by looking at the pictures. I hope those will be helpful.

It is not easy to take every possible picture of the recipe but I really tried because you guys simply must try these rolls even if you do not use everything but the bagel seasoning. You can most definitely substitute it with only sesame seeds. That’s always a fun and delicious way to enjoy dinner rolls.

I hope you bake these for fir your family and friends.

HAPPY BAKING!!!

If you make a recipe inspired by me @sandraseasycooking on Instagram ⬅please tag me and use➡#sandraseasycooking

RECIPE FOR EVERYTHING BAGEL HERE 

INSTRUCTIONS:

Yield: 8 LARGE ROLLS OR 12 SMALLER

Everything but the Bagel Dinner Rolls

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Everything but the Bagel Dinner Rolls - Easy tasty and amazing any time of the day.

Ingredients

• 1 tbsp. dry yeast
• 1 tbsp. Sugar
• 1/4 cup Luke Warm Water
• 4 cups all-purpose flour
• 1 1/2 tsp. Salt
• 1 tsp. Baking Powder
• 1 cup Milk
• 1 stick unsalted butter melted
• 2 large eggs + 1 egg for brushing on the rolls
• EVERYTHING BUT THE BAGEL SEASONING

Instructions

1. Combine together flour, salt, and baking powder.
2. Then take about 1/4 cup of warm milk and pour over sugar and dry yeast; Let it sit until the yeast gets activated {and this will tell you if the yeast is still active}
3. Combine together room temperature eggs with melted and slightly cooled butter,
4. Add warm milk to activated yeast, then add mixed eggs and butter mixture and mix it.
5. To wet the mixture add dry ingredients (flour, salt, and baking powder) and mix it until you cannot mix anymore with a wooden spoon or a spatula.
6. Knead it until well combined, about 10 minutes of constant kneading. If you do not wish to knead it with your hands use KitchenAid with kneading/hook attachment and knead until the texture is smooth and elastic.
7. Cover it and let it rise for 1 hour and 30 minutes.
8. Line the baking pan with parchment paper.
9. Roll the dough into a long log, then cut approximately equal slices of dough, as you can see of step by step pictures. Roll each slice into a dinner roll. You may dust a bit of flour or you can use a marble surface for easier rolling.
10. Place each dinner roll on the baking pan. Make enough space in between so the rolls have the space to rise.
11. Brush each roll either with melted unsalted butter or mixed egg (I liked it with mixed eggs, and after baking lightly brushing with butter)
12. Add everything bagel seasoning, about 1/4 teaspoon or more on each roll.
13. Allow them to rise for at least one hour, preferably one hour and a half.
14. Bake the rolls at 400F for about 22 to 25 minutes OR until the rolls are golden brown.
15. Once done cover the pan with a cotton kitchen towel and let it cool down before serving.

Notes

You can: after you brush rolls with egg or butter you can sprinkle some sesame seeds or poppy seeds on top before letting them rise. Or you can keep them plain, or add whatever topping that you prefer.

The size of the rolls before the second rise should be smaller than the size of the tennis ball, but they will rise more in the oven. You can make 8 large rolls or about 12 smaller ones.

If you have some dough left? No problem! This dough is even better after a few days of refrigeration. Just make sure to cover very well, the best way is to place it in a Large Storage Bag or container (for vegetables or meat), take the air out, and place it in the fridge for up to 2 days. When you want to use it, just let it rise on the room temp. for about 30 min.

Did you make this recipe?

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I have to say do not look any further because this is The Best Pita Bread recipe.

Bread is essential in my life. It is one of the necessities that my household needs daily. Although, lately we eat it way less.

Believe it or not, I used to make bread if not every day then every other day. However, on some days I was making it twice a day.

Click here for more amazing baked goodies

My family just cannot eat anything without it. We even eat pasta and rice with the bread and that is perfectly acceptable in my family. I don’t know if you can relate at all, but that’s us.

Grilling season or not, these pita bread are often part of our dining room table. I grew up eating this pita bread with grilled sausages so now I share them with my kids.

The best part is that they love it as much as I do. Well, that makes this mama bear very happy. I just love feeding people.

Anyhow, these are just truly amazing and so easy. I have been making them for so many years — 16 years. With that being said, I decided to finally dedicate a post just for them.

Wouldn’t you agree with me that they look incredible? Oh, yeah! They look phenomenal indeed.

Pita bread is absolutely perfect for sandwiches, to hold juicy grilled food, but you can totally serve these with some soups as well.

Related recipes you might like:

• Spiral Twist Bread Rolls
• Dutch Oven Bread
• No-Knead Homemade Bread
• Homemade Dinner Rolls

If you decide to make The Best Pita Bread recipe, please share it with me.

Tag me on Instagram @sandraseasycooking using hashtag #sandraseasycooking.

Thank you so much in advance. I truly appreciate your support.

Yield: Makes 6 to 8

The Best Pita Bread

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Prep Time 10 minutes

Cook Time 25 minutes

Proofing Time 1 hour

Total Time 1 hour 35 minutes

Ingredients

• 4 cups all-purpose flour + extra for rolling/dusting
• 1/2 Tbsp. Salt
• 1 tbs. Sugar
• 1 Tbsp. Instant Yeast
• 1 1/2 cup Lukewarm Water more, if needed
• 1 Tbsp. Olive Oil
• 1 Tbsp Garlic powder
• 1 Tbsp. Dried Parsley

Instructions

1. Combine flour and salt in a large bowl and stir.
2. Make a well in the middle and add sugar and instant yeast, then pour a splash of lukewarm water. Wait for a minute then add more water and start mixing. If it's too stiff add a splash more water. When it too hard to move the spoon/wooden spoon through the dough, knead it for about 5 minutes with your hands. Until you form a ball and the dough is pulling away from the sides of the bowl.
3. Cover the bowl and allow the dough to rest and rise for one hour and up to two hours.
4. Take a small handful dough ball and with your hands make the dough round, then press with your hand and you may use a rolling pin to stretch them a bit just to make a thinner dough disk. You can make as big as you want, but let them be flat and thin because the crust will rise more when you put in a preheated oven.
5. Place them on the baking pan and drizzle a generous amount of olive oil (you may use parchment paper as well), then sprinkle garlic powder and dried parsley. Allow them to rise again for about 30 minutes before baking.
6. Preheat the oven to 400F (200C)
7. Bake until they are golden brown, about 20-30 minutes. They need to be golden brown, and once cooled when you cut in the middle and make sandwiches.

Notes

Try to keep them the same size. You may make it in batches. You can fry this dough. You may keep the unused dough in the fridge, well wrapped for 5 days.

I never froze this dough so I do not know how well it will do. However, you can freeze it, but make sure to bring it to room temperature, knead to combine. I use these for cold sandwiches, grill food such as burgers, cevapi, etc., or kofta sandwiches.

Did you make this recipe?

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