Must Try Southern Style Brioche Bread Pudding Recipe

Must Try Southern Style Brioche Bread Pudding Recipe

Hey there friends! So, a lot of you saw my Reels on Instagram and asked me for the recipe for my Southern Style Brioche Bread Pudding. This is a bread pudding that our family enjoys during the Christmas holiday. I've skipped it the past couple of years just because there have been so many other desserts we've had on our table, but it's sooo good that I just had to make room this year. 

This year I've partnered with St. Pierre Bakery to bring you a tasty brioche bread pudding that you're going to love. Thank you to St Pierre Bakery for kindly sponsoring this post. All opinions are 100% honest & completely my own.

St. Pierre brioche is a soft and moist GMO friendly product made in France without any high fructose corn syrup. I'm throwing that out there because I, myself, prefer to bake my own bread. But I was totally impressed with how this bread tasted (and you absolutely have to know what your ingredients taste like before you make a recipe).

Bread pudding is historically made with day old bread, but I used my brioche fresh for this recipe and was thrilled with the results.

So let me just get to it.

Bread pudding in white baking dish with a slice beside on a dessert plate

Must Try Southern Style Brioche Bread Pudding Recipe


St. Pierre brioche slices (12 slices)

4 eggs

cups sugar

1 tsp ground nutmeg

1 tsp ground cinnamon

1/2 tsp allspice

2 tsp vanilla extract

2 tsp rum emulsion

1 stick butter (plus an additional 1 tbsp for greasing the pan)

2 cups almond milk

1 12 ounce can crushed pineapple

1 cup raisins

1 cup shredded, unsweetened coconut



Butter baking dish.

Break brioche slices into pieces and soak in two cups of almond milk. Set to the side.

Mix together butter and sugar.

Add eggs, one at a time, waiting to add each one after the previous is blended well into the mixture.

Add one at a time until well blended: shredded coconut, raisins, crushed pineapple, spices, vanilla extract, and rum extract.

Pour soaked bread into the mixture and blend on medium speed until bread is well mixed.

Pour the bread mixture into buttered baking dish

Bake on 350° for 45 minutes to an hour. Pudding should be moist in the center, but not too jiggly, and a knife will come out clean. 

Remove from the oven to cool. 

The pudding is amazing when it's warm and served with whipped cream.

Take a peek at my Reels below to see how I did it, and drop me a comment to let me know what you think about it.



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