Brioche and Grape Bread Pudding

Brioche and Grape Bread Pudding
  • Yield: 6 servings


6cups Brioche, challah or egg bread, cut into 3/4 inch cubes
1cup red California seedless grapes
3 eggs, large
1 egg yolk
1teaspoon vanilla extract
6tablespoons packed light brown sugar
3cups heavy cream
Brown Sugar Whipped Cream (optional)
1tablespoon packed light brown sugar
1cup heavy cream
1teaspoon 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.

Nutritional Info *per serving

  • Calories 664
  • Cholesterol 328 mg
  • Carbohydrate 44 g
  • Fiber 1 g
  • Protein 11 g