Brioche and Grape Bread Pudding

  • Yield 6 servings

Transform leftover bread and California grapes into a moist, mouthwatering bread pudding.

Brioche and Grape Bread Pudding


6 cups Brioche, challah or egg bread, cut into 3/4 inch cubes
1 cup red California seedless grapes
3 eggs, large
1 egg yolk
1 teaspoon vanilla extract
6 tablespoons 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


  1. 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.
  2. In medium-sized bowl, combine remaining ingredients and whisk until smooth. Pour custard mixture over bread cubes.
  3. Stir gently, pressing down on any bread cubes that pop up out of the custard mixture.
  4. Set bread pudding pan into a larger pan, such as a 9×13-inch pan, or a roaster.
  5. 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.)
  6. 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.  Makes 6 servings.
  7. Note:  This can also be baked in individual ramekins set in a hot water bath for about 30-40 minutes.

Brown Sugar Whipped Cream

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

Recipe courtesy of California Table Grape Commission.



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