Bailey’s Chocolate Brioche Bread Pudding

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You can take a brioche and make a creamy, chocolatey, buttery Bailey’s Chocolate Brioche Bread Pudding with a hint of that delicious Irish cream flavor. This easy recipe turns a simple loaf into a delicious dessert without much effort. Perfect for the holidays!

My mom loves bread pudding so I often make it when she is visiting. I love to experiment with different “breads.”

Sometimes I have French, plain white, croissants, cookies or whatever laying around and I hate for it to go to waste. 

This week I had an extra loaf of brioche from Thanksgiving and this pudding was the result. It is rich and creamy, and I love the hint of Bailey’s Irish Cream flavor.

If you do not like to use alcohol, omit the Bailey’s – it will still be buttery, sweet and chocolatey!

How to Make Bailey’s Chocolate Brioche Bread Pudding

This recipe was adapted from the Mast Brothers Chocolate Cookbook.

1. Butter a standard loaf pan, or spray with cooking spray. If you want the pudding to come out whole, add a piece of parchment to the pan as well.
2. In a large bowl whisk together the eggs, milk, sugar and cinnamon.
3. Cut the brioche into 1/2-inch thick slices and dip into the egg mixture.
4. Place 1 layer of soaked brioche pieces into the pan, then alternate with chocolate and butter.
5. Add another layer of bread, then chocolate and butter. Do this until all the bread is used up.
6. Pour the remaining milk mixture over the pan.
7. Cover and refrigerate for 2 hours.
8. Preheat oven to 300 and bake for 1 hour.
9. Garnish with chocolate, a drizzle of Bailey’s, and whipped cream.

Storage

Bread pudding should be refrigerated after it cools to room temperature. It will keep for 2-3 days if covered tightly. You can freeze this Bailey’s Chocolate Brioche Bread pudding by wrapping it tightly in plastic wrap and then storing in an airtight container.

Related Recipes

• Double Chocolate Banana Bread from Smitten Kitchen
• Quadruple Chocolate Bread
• Pumpkin Bread Pudding
• Chocolate Chocolate Chip Banana Bread
• Chocolate Chip Cookie Bread Pudding

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Bailey’s Chocolate Brioche Bread Pudding

You can take a brioche and make a creamy, chocolatey, buttery Bailey's Chocolate Brioche Bread Pudding with a hint of that delicious Irish cream flavor. This easy recipe turns a simple loaf into a delicious dessert without much effort. Perfect for the holidays!

Print Recipe

Ingredients

• 3 cups whole milk
• 3/4 cup Bailey’s Irish Cream
• 8 eggs
• 1/2 cup sugar
• 1 teaspoon cinnamon
• 1 brioche loaf approximately 1 ½ lbs
• 5 ounces dark chocolate chopped
• 1/4 stick unsalted butter cut into 1/4 inch slices

Optional Garnishes:

• whipped cream, more chocolate, drizzle of Bailey's

Instructions

• Butter a standard loaf pan, or spray with cooking spray. If you want the pudding to come out whole add a piece of parchment to the pan as well.
• In a large bowl whisk together the eggs, milk, sugar and cinnamon.
• Cut the brioche into 1/2-inch thick slices and dip into the egg mixture.
• Place 1 layer of soaked brioche pieces into the pan, then alternate with chocolate and butter.
• Add another layer of bread, then chocolate and butter. Do this until all the bread is used up.
• Pour the remaining milk mixture over the pan.
• Cover and refrigerate for 2 hours.
• Preheat oven to 300 and bake for 1 hour.
• Garnish with chocolate, a drizzle of Bailey’s, and whipped cream.

Course: Dessert

Cuisine: American

Keyword: baileys bread pudding, bread pudding with brioche, chocolate chip bread pudding