Decadent Brioche Bread Pudding with Golden Raisins and Candied Orange Peel
Indulge in this luxurious take on bread pudding, where soft brioche bread transforms into a delightful dessert that balances richness and texture. This brioche bread pudding is designed to have a more cake-like firmness, making it an exquisite centerpiece for any occasion. Studded with plump golden raisins and zesty candied orange peel, it not only delivers a beautiful burst of flavor but also invites warmth and nostalgia with every bite. Perfect for brunch, holiday gatherings, or as a comforting end to a meal, this dessert will leave everyone asking for seconds.
8
Servings
N/A
Calories
8
Ingredients
Ingredients
Brioche bread
300 g (cut into small chunks)
Milk
1/4 liter (whole or low-fat)
Crème fraîche or sour cream
1 cup (at room temperature)
Eggs
2 (large, beaten)
Sugar
120 g (granulated)
Vanilla extract
1 teaspoon (pure)
Golden raisins
250 g (plumped in warm water for 10 minutes)
Candied orange peel
100 g (chopped)
Instructions
1
Preheat your oven to 200 degrees C (400 degrees F).
2
In a mixing bowl, whisk together the milk, crème fraîche (or sour cream), beaten eggs, sugar, and vanilla extract until smooth and well combined.
3
Gently fold in the plumped golden raisins and chopped candied orange peel into the mixture.
4
Add the brioche bread chunks to the bowl. Use a wooden spoon or spatula to carefully mix everything together, ensuring the brioche absorbs the liquid without becoming overly mushy. Let the mixture stand for about 10 minutes to allow the bread to soak up the flavors.
5
After soaking, give it another gentle stir to combine the ingredients more thoroughly.
6
Spoon the mixture into a lightly greased loaf mold, packing it in slightly for an even bake. If using a silicone mold, remember to allow it to cool before unmolding.
7
Bake in the preheated oven for approximately 35 minutes or until the pudding is golden and a knife inserted into the center comes out clean.
8
Allow it to cool for a few minutes before slicing and serving. Enjoy warm or at room temperature!
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What makes this Decadent Brioche Bread Pudding unique?
This recipe is designed to have a more cake-like firmness compared to traditional custardy puddings, making it an elegant and sliceable dessert.
Why is brioche the best bread for this recipe?
Brioche is a high-fat, enriched bread that provides a rich, buttery flavor and a soft texture that absorbs the custard perfectly without falling apart.
Can I use sour cream if I do not have crème fraîche?
Yes, sour cream is a perfectly acceptable substitute for crème fraîche in this recipe and will provide a similar tangy richness.
How should I prepare the golden raisins?
You should plump the golden raisins by soaking them in warm water for about 10 minutes before adding them to the mixture.
What type of milk is recommended?
You can use either whole milk for maximum richness or low-fat milk if you prefer a slightly lighter version.
How do I cut the brioche bread?
The brioche should be cut into small, bite-sized chunks to ensure even absorption of the liquid and a consistent texture.
What is the purpose of the 10-minute soaking period?
Letting the mixture stand for 10 minutes allows the bread to fully absorb the custard flavors and moisture before it hits the oven.
At what temperature should the oven be preheated?
The oven should be preheated to 200 degrees C (400 degrees F).
How long does the bread pudding need to bake?
It should bake for approximately 35 minutes until the top is golden and the center is set.
How do I know when the pudding is done?
The pudding is done when a knife inserted into the center comes out clean and the surface is a beautiful golden brown.
Can I use a silicone mold for this recipe?
Yes, you can use a silicone loaf mold, but ensure you allow the pudding to cool significantly before attempting to unmold it.
What does the candied orange peel add to the flavor profile?
The candied orange peel adds a zesty, citrusy brightness that cuts through the richness of the brioche and cream.
Can I serve this bread pudding cold?
Yes, this pudding is delicious served warm, at room temperature, or even cold from the refrigerator.
Is this recipe suitable for brunch?
Absolutely! Its firm, cake-like texture and rich flavor make it an excellent choice for a decadent brunch centerpiece.
Can I substitute dark raisins for golden raisins?
Yes, regular dark raisins can be used, though golden raisins are preferred for their milder flavor and aesthetic.
Should the eggs be room temperature?
While not strictly required, room temperature eggs and crème fraîche will incorporate more smoothly into the custard.
How many servings does this recipe provide?
This recipe is designed to yield approximately 8 servings.
Can I add nuts to this bread pudding?
Yes, chopped walnuts or pecans would add a lovely crunch that complements the soft brioche.
How should I store leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3-4 days.
Can I make this dairy-free?
You can attempt to use coconut milk and a vegan cream alternative, though the texture and richness may vary from the original brioche version.
Do I need to grease the baking mold?
Yes, you should lightly grease the loaf mold to prevent the pudding from sticking, especially if using metal or glass.
What is the texture of the finished pudding?
It has a firm, cake-like texture rather than being loose or soggy, thanks to the specific ratio of bread to liquid.
Can I use stale brioche?
Yes, stale brioche is actually ideal as it absorbs the custard mixture even better than fresh bread.
What can I use instead of vanilla extract?
You can use vanilla bean paste or the seeds from a vanilla pod for an even deeper vanilla flavor.
Is it necessary to beat the eggs before mixing?
Yes, beating the eggs first ensures they integrate fully into the milk and cream for a smooth custard.
Can I add chocolate chips?
Yes, folding in some dark chocolate chips along with the raisins would create a very decadent variation.
How do I reheat a slice of the pudding?
You can reheat individual slices in the microwave for 20-30 seconds or in a low oven until warmed through.
Can I use granulated sugar?
Yes, the recipe calls for 120g of granulated sugar, which provides the perfect amount of sweetness.
Is this a good holiday dessert?
Absolutely, the combination of golden raisins, orange peel, and rich brioche makes it feel very festive and nostalgic.
Can I prepare the mixture in advance?
You can mix the ingredients and let them soak for up to an hour before baking, but do not leave it too long or the bread may lose its structure.