Brioche bread soaked in a rich and creamy egg custard, infused with cake batter extract, vanilla, and sprinkles.
FEATURED STANDOUTS
Brioche
A rich, buttery bread with a soft and fluffy texture. It has a subtle sweetness and a golden brown crust. For the best bread pudding make sure the bread is day old and dry. If the bread is too moist either leave the bread in a cold oven overnight or switch to whatever day old bread you have on hand. Bread pudding isn’t too fussy.
Cake Batter Extract
Cake batter extract is a concentrated liquid that mimics the flavor of cake batter. It has a strong, artificial vanilla taste and a sweet aroma. Commonly used in frostings, icings, and baked goods to add a cake batter flavor. If you don’t have cake batter extract equal part almond and vanilla will work just fine.
Eggs
Eggs provide structure, richness, and moisture to baked goods. They have a savory flavor and a creamy texture when cooked.
Half and Half
Half and half is just as it sounds; it’s a mixture of half whole milk and half cream. It has a creamy texture and a slightly sweet flavor.
White Sugar
White sugar is refined and is used as a sweetener in baking. It has a fine texture and dissolves easily. Provides sweetness and contributes to browning and caramelization.
TIPS & TRICKS FOR THE BEST CAKE BATTER BREAD PUDDING
Alternatives to cake batter extract
The flavor profile of cake batter extract can be replicated by using a combination of vanilla extract and almond extract.
Alternatives breads to brioche in bread pudding
French Bread: A classic and readily available option that soaks up custard well.
Challah: Its rich, eggy flavor complements the sweetness of bread pudding.
Croissants: Adds a buttery, flaky texture to the bread pudding.
Cinnamon Bread: Brings a warm spice flavor to the dessert.
Leftover Bread: Use day-old bread to reduce food waste and create a delicious dessert.
Alternatives sugars to white sugar
Brown Sugar: Adds a touch of molasses flavor and moisture to the bread pudding.
Maple Syrup: Provides a natural sweetness and a hint of warmth, but will make bread pudding taste like maple.
Honey: Offers a floral sweetness and can add a subtle complexity to the flavor.
Coconut Sugar: A lower glycemic index option with a slight caramel flavor.
EQUIPMENT NEEDED TO MAKE THIS RECIPE
Small Baking Dish
Glass Bowl
Rubber Spatula
Measuring Cup and Spoons
SIMILAR INGREDIENTS TO
Chocolate Chip Bread Pudding
Rum Spiced Pineapple Bread Pudding
Vanilla Bread Pudding
ENJOY THIS RECIPE WITH
Cinnamon Swirl Pumpkin Pie
Pan au Chocolat Bread Pudding
Cinnamon Sugar Churros
INGREDIENTS
- Ingredients:
- 4 cups day-old Brioche Bread, cubed
- 1 cup Half and Half
- 3 tablespoons Butter, melted
- 1/4 cup White Sugar
- 1/4 teaspoon Cake Batter Extract (or equal parts Vanilla and Almond Extract)
- 2 whole Eggs
- 2 tablespoons Sprinkles
- 1 stick Butter, softened
- 4-6 cups Powdered Sugar
- 1 teaspoon Vanilla Extract
INSTRUCTIONS
- Whisk together all custard ingredients (Half and Half, melted butter, white sugar, cake batter extract, and eggs).
- Toss cubed bread with the custard mixture.
- Place the bread mixture into a sprayed baking dish.
- Whip together the buttercream frosting ingredients (softened butter, powdered sugar, and vanilla extract). Adjust powdered sugar to achieve desired consistency.
- Bake in a preheated 350°F oven for 25-30 minutes, or until golden and firm.
- Remove from oven and allow to cool.
- Pipe frosting onto the cooled bread pudding.
- Garnish with additional sprinkles and serve.
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One response to “Cake Batter Bread Pudding”
This looks so good!