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Ingredients
- 2 loaves brioche bread, cut into 1-inch cubes
- 6 Tbsp. unsalted butter, divided (plus more for greasing)
- ½ cup granulated sugar
- 2 tsp. ground cinnamon
- 6 large eggs
- 3 cups whole milk, plus 2–3 Tbsp. for icing
- 1 cup heavy cream
- 1 ½ tsp. pure vanilla extract, divided
- ½ tsp. kosher salt
- 4 oz. cream cheese, softened
- 1 cup powdered sugar
- Purple, green and gold sprinkles (for decorating)
Instructions
- Preheat the oven to 350 degrees.
- Grease a large bundt pan well with butter and set aside.
- Line a baking sheet with parchment and set aside.
- In a large mixing bowl, place the brioche.
- Drizzle with 4 tablespoons of the melted butter and sprinkle with sugar and cinnamon, tossing to coat evenly.
- Place the bread onto the prepared baking sheet in an even layer and bake until the cubes are golden-brown and toasted, about 5–8 minutes.
- In a separate large bowl, whisk together the eggs, 3 cups of milk, cream, 1 teaspoon of the vanilla and salt.
- Remove toasted bread from oven and transfer to a separate dish. Pour the egg mixture evenly over the bread cubes, pressing gently to soak up as much liquid as possible.
- Let the mixture rest for at least 10 minutes to absorb.
- Transfer the mixture to the prepared bundt pan in an even layer.
- Bake uncovered until the custard is set and the top is golden-brown, about 45–50 minutes.
- While pudding bakes, in another bowl, beat together the cream cheese and remaining 2 tablespoons softened butter until smooth.
- Sift in the powdered sugar and mix until smooth.
- Add the remaining ½ teaspoon vanilla and milk 1 tablespoon at a time until thin enough for drizzling.
- Remove pudding from the oven and let cool slightly.
- Drizzle the frosting over the pudding and decorate with sprinkles before serving.
NUTRITION FACTS
PER SERVING
Calories: 705
Protein: 16g
Carbohydrate: 63g
Fiber: 2g
Total Fat: 44g
Saturated Fat: 26g
Cholesterol: 255mg
Calcium: 185mg
Sodium: 360mg
Sodium: 35g
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