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Cornmeal Brioche Bread Pudding

Prep Time30 mins
Cook Time1 hr
Total Time1 hr 30 mins
Course: Dessert


  • 1 loaf polenta brioche
  • 2 cups (500 ml) milk
  • 2 cups (500 ml) heavy (double) cream
  • 1 vanilla bean
  • 4 large eggs
  • 2 large egg yolks
  • 1 cup (250 g) sugar
  • Butter for the baking dish
  • 1 tbsp cinnamon


  • Slice the brioche ½ inch (1.3 cm) thick and lightly toast the slices. Set aside.
  • Combine the milk and cream in a saucepan, add the vanilla bean, and heat just to the scalding point.
  • In a mixing bowl, beat the eggs and egg yolks with the sugar.
  • Slowly whisk in the warm milk and cream mixture.
  • Butter a baking dish preferably glass or ceramic.
  • Cut each slice of brioche in half and line the bottom of the baking dish, with the slices overlapping them slightly.
  • Spoon about 1/3 of the egg mixture over the slices.
  • Top with a second layer of slices and pour the remaining egg mixture evenly over them.
  • Set aside for 30 minutes.
  • Preheat the oven to 300°F (150°C).
  • Sprinkle the top of the pudding with cinnamon.
  • Place in the oven and bake for 1 hour, until the pudding is set.
  • Serve while still warm with poached pears or apricots alongside if desired.