Brownie Bread Pudding is the ultimate indulgence, combining the rich, fudgy decadence of brownies with the comforting warmth of bread pudding. In just 20 minutes of prep and 40 minutes of baking, you’ll create a dessert that’s irresistibly gooey on the inside with a perfectly crisp top. Each bite offers a luscious blend of chocolatey depth and creamy custard, making it a treat that feels both nostalgic and luxurious. Whether served warm with a scoop of vanilla ice cream or enjoyed on its own, this dessert is a guaranteed crowd-pleaser that’s as easy to make as it is satisfying to eat.
The magic of this recipe lies in its textures—soft, melt-in-your-mouth brownie chunks meld seamlessly with the velvety custard base. A hint of vanilla and a touch of sweetness elevate the flavors, creating a dessert that’s balanced yet indulgent. Perfect for cozy nights or special occasions, Brownie Bread Pudding is a dessert that feels like a hug in every bite. With minimal effort and maximum reward, it’s the kind of recipe you’ll turn to again and again for its simplicity and sheer deliciousness.
Ingredients for Brownie Bread Pudding
- 1 recipe of Brownies (use your favorite recipe, boxed mix, or my Best Ever Brownies)
- For the Custard:
- 6 eggs, at room temperature
- 1 1/3 cups (10 1/2 fl oz/300ml) whole milk
- 2/3 cup (5 fl oz/142ml) cream
- 1/4 cup (1 1/2 oz/43g) brown sugar
- 1/2 teaspoon salt
- 2 teaspoons vanilla extract
- 1/2 teaspoon almond extract (optional)
- 1 cup (4 oz/115g) semi-sweet chocolate, coarsely chopped
Step-by-Step Instructions
- Prepare the Dish: Generously butter an 8×8-inch casserole dish and set aside.
- Cut the Brownies: Slice the brownies into small cubes, less than 1-inch in size.
- Make the Custard: In a large bowl, whisk together the eggs, milk, cream, brown sugar, salt, vanilla extract, and almond extract (if using) until well combined.
- Combine Ingredients: Add the brownie cubes and chopped chocolate to the custard. Gently press down to ensure they are fully coated. Let the mixture sit at room temperature for at least 30 minutes to soak.
- Preheat the Oven: While the pudding soaks, preheat your oven to 350°F (180°C).
- Bake: Pour the soaked mixture into the prepared dish. Bake for 35-40 minutes, or until the top is slightly firm but the center still has a gentle jiggle.
- Serve: Enjoy warm, topped with whipped cream or ice cream (or both!). Store any leftovers in the fridge for up to 3 days and reheat before serving.
Perfect Pairings: Sauce and Topping Ideas
Elevate your Brownie Bread Pudding with a drizzle of warm chocolate sauce or caramel for an extra indulgent treat. A dollop of freshly whipped cream or a scoop of vanilla ice cream adds a cool, creamy contrast. For a nutty twist, sprinkle toasted almonds or pecans on top before serving.
Serve It Right: Presentation Tips
Serve this decadent dessert warm in individual ramekins or small bowls for a cozy, restaurant-style presentation. Garnish with a dusting of powdered sugar or a few fresh berries for a pop of color. Pair it with a cup of coffee or a glass of dessert wine to complete the experience.
Keep It Fresh: Storage and Reheating
Store leftovers in an airtight container in the fridge for up to 3 days. To reheat, place individual portions in the microwave for 20-30 seconds or warm in the oven at 300°F (150°C) for about 10 minutes. This ensures the pudding stays moist and delicious.
Mix It Up: Recipe Variations
Try adding a handful of dried cherries or raisins to the custard for a fruity twist. Swap the semi-sweet chocolate for dark or white chocolate to change the flavor profile. For a boozy kick, mix in a tablespoon of bourbon or rum into the custard before baking.
Quick Tips: Time-Saving Hacks
Use store-bought brownies to cut down on prep time. Pre-chop the chocolate and measure out all ingredients before starting to streamline the process. If you’re short on time, let the pudding soak for just 15 minutes—it’ll still turn out delicious!
Brownie Bread Pudding
Ingredients
Brownies
- 1 recipe Brownies (my Best Ever Brownies, boxed Brownies or your fav Brownie recipe)
Custard
- 6 eggs, at room temperature
- 1 1/3 cups whole milk
- 2/3 cup cream
- 1/4 cup brown sugar
- 1/2 teaspoon salt
- 2 teaspoons vanilla extract
- 1/2 teaspoon almond extract, optional
- 1 cup semi-sweet chocolate, coarsely chopped
Instructions
- Generously butter a casserole dish, roughly 8×8 inches. Set aside.
- Cut the brownies into small cubes, less than 1-inch squares.
- In a large bowl add the eggs, milk, cream, vanilla, almond extracts, salt, and sugar. Whisk until everything is well combined.
- Add the chopped brownies and chopped chocolate into the custard, pushing down gently to coat. Set aside at room temperature for the pudding to soak up the custard for a minimum of 30 minutes.
- When ready to bake pour the brownie pudding mix into your buttered dish.
- Bake the Brownie Bread Pudding at 350°F (180°C) for roughly 35-40 minutes. The pudding is done when it is slightly firm on top BUT there is still a jiggle in the center of the pudding, very important to have that jiggle. (I mentioned in the video 45-50 but In the end, I only did 40 minutes and it was plenty)
- This pudding is best served warm with whipped cream or ice cream (or both). Store leftovers in the fridge for up to 3 days. Reheat before serving.
