Raspberry Brioche Bread Pudding

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.

Citrus and Raspberry Brioche Bread Pudding via forkknifeswoon.com | @forkknifeswoon

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.

Citrus and Raspberry Brioche Bread Pudding via forkknifeswoon.com | @forkknifeswoon

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!

Citrus and Raspberry Brioche Bread Pudding via forkknifeswoon.com | @forkknifeswoon

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.

Citrus and Raspberry Brioche Bread Pudding via forkknifeswoon.com | @forkknifeswoon
Citrus and Raspberry Brioche Bread Pudding via forkknifeswoon.com | @forkknifeswoon

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…

Citrus and Raspberry Brioche Bread Pudding via forkknifeswoon.com | @forkknifeswoon
Citrus and Raspberry Brioche Bread Pudding via forkknifeswoon.com | @forkknifeswoon
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Citrus and Raspberry Brioche Bread Pudding via forkknifeswoon.com | @forkknifeswoon

Raspberry Brioche Bread Pudding

  • Author: Fork Knife Swoon
  • Prep Time: 15 mins
  • Cook Time: 35 mins
  • Total Time: 50 mins
  • Yield: 68 Servings 1x


Raspberry Brioche Bread Pudding – an easy, indulgent dessert or sweet breakfast casserole recipe, made with brioche bread, a sweet vanilla orange custard, and vibrant raspberries. Top with powdered sugar or ice cream. Perfect for the holidays or feeding a crowd!


  • 1 loaf brioche bread¹, cubed
  • 3 Tbsp organic cane sugar, divided
  • zest of one navel orange
  • 1/4 tsp fine grain sea salt
  • 2 large eggs
  • 1/2 cup crème fraîche or sour cream
  • 1 cup whole milk
  • 1 tsp pure vanilla extract
  • 1 cup raspberries²


  1. Preheat the oven to 350° F. Lightly grease a baking dish with softened butter. Set aside.
  2. In a medium mixing bowl, use your fingers to combine 2 Tbsp sugar with the orange zest until fragrant and completely incorporated. Stir in the salt followed by the eggs, whisking until smooth. Whisk in the crème fraîche, milk, and vanilla.
  3. Evenly arrange the brioche cubes in the prepared baking dish. Spoon the egg mixture over the bread, being sure to completely moisten the top layer.
  4. Top with the raspberries, and sprinkle with the remaining 1 Tbsp sugar.
  5. Bake for 30-35 minutes, until puffed and golden. Cover loosely with aluminum foil as needed, if the bread begins to brown too quickly.
  6. Remove from the oven, and let cool for fifteen minutes, to set a bit before serving. Serve warm with a dusting of confectioners sugar or a scoop of vanilla ice cream.


¹ French Brioche bread can be found in the bakery section of most well-stocked grocery stores (I found mine at Whole Foods), and is often easier to find during the holidays. Challah also works well. Day or two old is best to soak up the custard without getting overly mushy.
² Fresh or frozen raspberries will work. If using frozen berries, let them defrost in a fine-mesh sieve set over a bowl for at least 30 minutes to release some of their moisture before baking. Blueberries or cranberries would be lovely as well.

You can easily divide the recipe into individual ramekins for personal servings. The bread pudding can also be prepared the night before, then baked the day of. Simply cover tightly and refrigerate until ready to bake. Add 5-10 minutes to the baking time as needed. Ceramic baking dishes tend to hold their temperatures extremely well – so coming from a cold fridge can considerably lengthen the baking time. Keep and eye on it.

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  1. 8.11.18
    Suze said:

    Love this take on the traditional bread and butter pudding I was forced to eat as a child. This one is orangy with a twist of tang from the raspberries. Not all my kids love it, but for me, it’s a winner. Well don’t on converting me.

    • 9.10.18
      Laura said:

      Oh, that cracks me up! 😉 So happy to hear this version won you over!

  2. 2.4.17
    Mary said:

    Excellent but a bit dry.

  3. 1.8.17
    Shruti said:

    Is there a way I could make this eggless? My mom doesn’t like eggs but she loves bread pudding.

    • 7.13.21
      Franzi said:

      Schon zum zweiten Mal gemacht und einfach wow.

  4. 11.19.16
    Feestzaal said:

    Wow this dish looks so beautiful, just wondering how delicious it must be in taste! Thank you for this mouthwatering delight!

    • 11.19.16
      Laura said:

      Thank you so much!! 🙂

  5. 11.16.16
    Joy said:

    This looks sooooo delicious. And a perfect counterpart to all the heavy food we all seem to be eating this time of year. I can’t wait to try it!

    • 11.17.16
      Laura said:

      Thanks so much, Joy! Hope you enjoy!

Hi! I'm Laura, the food-obsessed cook, writer, and photographer behind Fork Knife Swoon, where you'll find mostly sweet, seasonal recipes and stories from my Northern Virginia kitchen.

All photography and content copyright Laura Bolton ©2021.