Pillowy brioche bread and a sweet vanilla orange custard combine with vibrant raspberries in this raspberry brioche bread pudding recipe, which makes for an indulgent holiday dessert or make-ahead breakfast treat, best topped with a generous dusting of powdered sugar.
Vibrant pomegranate and winter citrus – tangerines and cara caras and Meyer lemons – are just beginning to fill the markets, their cheerful dimpled flesh bumping elbows with rosy apples, and speckled pears, and every color and shape of squash.
I’m such a fan of these overlapping seasons. Even as the days become ever shorter and decidedly chillier, our morning breath frosty, there’s still such a bounty of fruit and vegetable goodness to be had.
This raspberry brioche bread pudding forgoes the traditional rum and raisin treatment, and instead takes full advantage of the burgeoning citrus season. Combined with (frozen) raspberries leftover from Summer adventures, this berry-studded, orange-scented version channels warmer days.
The flavors here are fresh and light, and provide a nice balance to the otherwise inherently cozy and comforting – and often heavy – nature of bread pudding. We are talking sweet and buttery brioche baked in tangy custard, after all!
I’d argue that all bread pudding should begin with brioche – the rich, pillowy texture is just perfect for soaking up the custard (which is why it’s also a clear favorite for French toast…), and this recipe is no exception.
I call this raspberry bread pudding ‘rustic’ appealing to the very best sense of the word; it’s full of elegant, but uncomplicated ingredients that are elevated to wonderful, delicious levels in combination with each other. It’s simple, and homey, and appropriately indulgent.
About this brioche bread pudding
Fluffy, tender brioche, nestled into a fragrant bath of vanilla and orange-scented egg custard, swirled with decadent crème fraîche, the piquant cousin of sour cream. A handful of berries and a sprinkling of grainy sugar to round things out.
The custard puffs up gently as it cooks, the berries soften but hold their shape, and the resultant bread pudding emerges warm from the oven begging for a dusting of confectioners sugar and perhaps a scoop of ice cream.
And I, for one, am always happy to oblige…Print