Ina Garten’s Vanilla Bean Brioche Bread Pudding

Our Father’s Day celebration involved grilling and baked goods. We started the day with a mini-bundt cake version of Alton Brown’s Strawberry Muffins. There may have been some leftover Strawberry Crumb Cake on the side too. My husband loves strawberry season. 🙂

Because he has been excited about experimenting with his meat grinder, my husband wanted to make his own burger blend for dinner. (This time, he used a combination of beef brisket and chuck steak. It was a success!) I made curly fries, corn on the cob, and a green salad with ice box buttermilk dressing to serve on the side. I think that he really wanted me to have time to focus on this incredible dessert!

This bread pudding recipe was adapted from Cook Like a Pro: Recipes and Tips for Home Cooks- a Barefoot Contessa Cookbook by Ina Garten. The “pro tip” in this recipe was to use melted vanilla bean ice cream as a shortcut crème anglaise to drizzle over the top. It was rich, indulgent, and absolutely fabulous.

Yield: Serves 6 to 8

  • 8 to 9 ounces brioche (I used 6 slices of Trader Joe’s brioche)
  • 1 1/2 extra-large whole eggs (I divide an egg in half by weight)
  • 4 extra-large egg yolks
  • 2 cups half-and-half
  • 1/2 cup whole milk
  • 1/2 cup plus 2 T granulated sugar
  • 1 tsp pure vanilla extract
  • seeds scraped from 1/2 vanilla bean
  • confectioners’ sugar, for dusting
  • 7 ounces (1/2 pint) vanilla bean ice cream, melted, for serving (I used Häagen-Dazs)
  1. Place the ice cream in a pitcher in the refrigerator to melt.
  2. Preheat the oven to 350 degrees, preferably on convection, with a rack in the center.
  3. Cut six 3/4-inch slices of brioche. (Trader Joe’s brioche is pre-sliced.) Keep 3 1/2 slices whole. Trim the crusts from the remaining 2 1/2 slices; cut into 1-inch dice.
  4. In a single layer, spread the whole slices and cut pieces of brioche on a rimmed sheet pan. Place in the preheated oven for 5 minutes, to lightly toast the bread.
  5. Meanwhile, make the custard. Whisk the whole eggs, egg yolks, half-and-half, milk, granulated sugar, vanilla, and vanilla bean seeds in a large bowl, preferably with a spout. Set aside.
  6. Line a 2-inch deep baking dish with the whole slices of brioche, cutting them to fit in a single layer. (I used a 9 1/2-inch round, ceramic baking dish. An 8×8-inch square dish, or equivalent, could be substituted.)
  7. Distribute the diced brioche on top.
  8. Pour the custard over the top of the bread and press down lightly so that the bread is soaked with custard. Set aside for 10 minutes.
  9. Place the baking dish in a roasting pan large enough to allow the baking dish to sit flat. (I used a large roasting pan with handles. I also placed a silicone mat underneath the baking dish to prevent it from moving within the pan.)
  10. Pour about 1 inch of the hottest tap water into the roasting pan, being sure not to get any water into the custard.
  11. Cover the roasting pan tightly with aluminum foil, tenting the foil to make sure that it doesn’t touch the custard. Cut a few holes in the foil to allow steam to escape.
  12. Bake for 45 minutes.
  13. Uncover and continue to bake for an additional 30 to 35 minutes, until browned and set. Test by inserting a knife in the center- it should come out clean.
  14. Dust with confectioners’ sugar. Serve warm, drizzled with melted ice cream.

About Josette@thebrookcook

I live in Stony Brook, New York on Long Island. I love garlic and baking. My hobby (and love) is to try new recipes. My favorite recipe resources include The New York Times, Food and Wine, Bon Appetit, and Martha Stewart Living. Enjoy!

One response to “Ina Garten’s Vanilla Bean Brioche Bread Pudding

  1. You can rely on Ina Garten for fail-safe recipes

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