Brioche & Grape Bread Pudding

Courtesy of California Table Grape Commission

Brioche & Grape Bread Pudding makes for a great dessert or a yummy snack.


Main Dish

  • 6 Cups Brioche, Challah, or Egg Bread, Cut into ¾ Inch Cubes
  • 1 Cup Red Grapes
  • 3 Eggs, Large
  • 1 Egg Yolk
  • 1 Teaspoon Vanilla Extract
  • 6 Tablespoon Packed Light Brown Sugar
  • 3 Cups Heavy Cream

Brown Sugar Whipped Cream (Optional)

  • 1 Tablespoon Packed Light Brown Sugar
  • 1 Cup Heavy Cream
  • 1 Teaspoon Vanilla Extract


Main Dish

  • Pre-heat oven to 350° F.
  • Place bread cubes in 8-inch square baking dish.
  • Sprinkle grapes over bread cubes and toss gently to disperse grapes.
  • In medium-sized bowl, combine remaining ingredients and whisk until smooth.
  • Pour custard mixture over bread cubes.
  • Stir gently, pressing down on any bread cubes that pop up out of the custard mixture.
  • Set bread pudding pan into a larger pan, such as a 9 x13-inch pan, or a roaster.
  • Place doubled pan into pre-heated oven, then pour very hot tap water into the outside pan, filling it at least half way. (This is called a hot water bath and will make the pudding creamier.)
  • Bake for 50 minutes to 1 hour.
  • Top of pudding should be golden in spots and lightly puffed.
  • Remove from oven, let cool slightly then serve.
  • Top with brown sugar whipped cream if desired.

Brown Sugar Whipped Cream

  • Combine brown sugar, heavy cream and vanilla in chilled bowl.
  • Whip until soft peaks form.