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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Easy and delicious Classic Pancakes for breakfast, brunch, or any time you crave them.

Warm, buttery, and sweet smell flow through the air as hot pancakes are lifted from the pan. Butter is slowly sliding down the pancakes, leaving a light yellow trail behind it.

The coolness of the syrup and heat of the classic pancake complimented one another perfectly and simply served to bring out the subtle flavor of the pancake itself.

A thick coat of sweet maple syrup covering pancakes like a delightful tasty blanket that makes your mouth water with each bite. Mhmm!!!

A burst of raspberry gives even more refreshing flavor as it reaches your taste buds. I think any fruit would be perfect, but there is something about raspberry on pancakes. Just gives you a nice flavor.

Well, I adore raspberries so I dink my tea from it almost every single day but, yes, you may use any berry or fruit.

CLICK HERE FOR MORE BREAKFAST AND BRUNCH IDEAS

Anyhow, we just love pancakes. However, if I could I would eat them probably every single day. I have an issue with carbs, but that is just ’cause I love them too much.

Well, they are not sitting well with my stomach, so I try to make pancakes or waffles with almond flour. Although, I do treat myself with these every once in a while.

Either way, you call them; Pancakes, Hotcakes, or American pancakes, these are fluffy and delicious and they certainly make one amazing start of the day.

If you make my Classic Pancakes, please tag me on Instagram. @sandraseasycooking using hashtag #sandraseasycooking. Thank you so very much for all your support!

HAPPY COOKING!

You might also like these:

French Toast Casserole

Fluffy Cream Cheese Blueberry Pancakes

Fluffy Cream Cheese Pancakes

Blackberry Flax Pancakes

CLICK HERE FOR MY AMAZON STORE

Yield: SERVES 4

Classic Pancakes

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Either way, you call them; Pancakes, Hotcakes or American pancakes, these are fluffy and delicious and they certainly make one amazing start of the day.

Prep Time 5 minutes

Cook Time 10 minutes

Total Time 15 minutes

Ingredients

• 2 cups All-Purpose Flour
• 2 teaspoons baking powder
• 1/4 teaspoon baking soda
• 1/2 teaspoon salt
• 2 tablespoons sugar
• 2 large eggs, lightly beaten
• 1 teaspoon vanilla extract
• 1 3/4-2 cups milk
• 1 tablespoon Unsalted Butter melted, plus more for serving
• 2 teaspoons vinegar (if you do not have it you may use lemon juice)
• Vegetable Oil for greasing the pan

Serve it with:

• Unsalted Butter
• Maple syrup
• Jam
• Fruit

Instructions

1. Place a heat-proof serving platter into a warm oven, tuned to 200°F.
   This will keep pancakes nice and warm.
2. Heat a griddle/skillet/nonstick pan over low-medium heat.
3. In a large bowl, add the flour, baking powder, salt, and sugar and whisk to combine.
4. In another bowl mix wet ingredients; eggs, vanilla, melted unsalted butter, and milk. Add wet mixture to the dry mixture and mix until just combined. It is alright it the better is a bit lumpy. Lastly, add vinegar or lemon juice and stir well to combine.
5. Brush nonstick saute pan or the griddle with oil or butter and drop about 1/3 cup or for large pancakes 1/2 cup of the batter on the hot griddle/skillet/nonstick pan. Allow pancakes to cook until golden brown and bubbles begin to form on the surface. Flip and continue to cook until golden on the second side and cooked through, about a minute or two per side.
6. As the pancakes come out of the griddle/skillet/nonstick pan, place them on the warm platter in the oven until ready to serve. READ NOTES!
7. Repeat with the remaining batter. Serve with butter, warm maple syrup, and fruit.

Notes

If your pancakes are not cooked through, put them on the microwave-safe plate in a single layer and microwave for 30 seconds to 45 seconds. They will fluff up and be completely cooked.

Did you make this recipe?

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