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Vanilla Brioche Bread Pudding with Raspberries


Prep time
20 mins
Cook time
45 mins
Total time
1 hour 5 mins

An incredibly indulgent treat, yet so easy and quick to throw together! Brioche bread is drenched in a Vanilla Scented simple Pudding mixture, scattered with Raspberries & baked to golden perfection.
Author: Noha Serageldin
Serves: 4

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Rate this recipe 4.3/5 (9 Votes)
Vanilla Brioche Bread Pudding with Raspberries 1 Picture


  • 4-5 thick (2.5cm) slices of brioche bread
  • 4 eggs
  • 2 cups milk (500ml)
  • 1 tsp. vanilla extract or seeds from one vanilla pod
  • 3 tbsp. honey
  • 1/3 tsp. salt
  • 1 cup frozen raspberries (or mixed berries)
  • butter for greasing


Adapted from


Step 1

Preheat the oven to 180 degrees C. Place the brioche slices on a baking tray and toast them in the oven for 5-10 minutes until slightly golden. Cool slightly and cut each slice into 2 triangles.
Use a bit of butter to grease a deep baking dish (the one I used is 24cm x 15cm). Arrange the triangles of bread into the dish, overlapping and squishing them together to fill up the dish. Scatter the raspberries on top, & push a few in between the slices of bread.
In a bowl, whisk the eggs, milk, vanilla, salt & honey together well. Pour this mixture over the bread. Let stand for 10 minutes to absorb some of the liquid, then bake in the oven for 45-50minutes, or until deep golden and puffed up and the centre is still slightly jiggly. Serve warm.

• You may use croissant instead of the brioche for an even richer version. You could even use hot cross buns, and omit the raspberries for a more Easter-y version.

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