2tablespoonslemon juice, freshly squeezed (30 milliliters), see note 5
¼cupheavy cream(60 milliliters)
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Brioche bread pudding: Preheat oven to 350 Fahrenheit (175 Celsius).
Meanwhile: Grease a 9x7-inch (24x19-centimeter) oven dish with butter (or spray with oil). Cut brioche bread into chunks (about an inch/2.5-centimeter thick) and transfer into the oven dish. Add chocolate chips and raisins.
In a bowl (or jug), whisk together eggs, sugar, milk, heavy cream, cinnamon and nutmeg. Pour this mixture over the brioche pieces. To make sure every single one is covered in the liquid, use kitchen tongs (or a spoon) to move the bread around. Also, push the raisins down so they won’t get burnt during cooking.
Bake in a preheated oven for 30 minutes or until the egg mixture is set and nicely puffed.
Cinnamon sauce: In a saucepan, melt the butter (on low heat). Add cinnamon, honey, and lemon juice. Stir until smooth. Pour in heavy cream and increase the heat to medium-high. Stir until you bring it to a boil. Reduce the heat to low and cook for a minute before turning the heat off. Note: If you find the sauce too thin, thicken it with cornstarch slurry (1 teaspoon of cornstarch dissolved in 1-2 teaspoons water). You will need to bring it to a boil again in order for the sauce to thicken.
Pour the warm sauce over your baked bread pudding and serve.
Best enjoyed warm!
½ pound (225 grams) = ½ loaf.
Raisins can be substituted with cranberries.
Large eggs will also work.
You can add more spices if you like. Just note cloves and nutmeg are quite strong so a little goes a long way.
I needed ½ medium lemon to get 2 tablespoons out of it. This can vary depending on lemons.
This brioche bread pudding recipe can be easily doubled, tripled…
If in doubt or looking for more tips, serving suggestions and add-on ideas, please read the full post above this recipe card.