Brownies & Bars, Fine Desserts

Brownie Bread Pudding

4.32 from 50 votes
A box of brownie mix can be so much more than brownies — especially with my Brownie Bread Pudding recipe!
Brownie Bread Pudding Recipe

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Hi Bold Bakers!

How do you take something like a box of brownie mix and transform it into a decadent 5-star dessert? I’m going to show you how to make a bread and butter pudding, but using brownies instead of bread! That’s right, this is my Brownie Bread Pudding recipe!

Is There Any Bread In This Brownie Bread Pudding?

Nope! In this recipe, we replace the bread with BROWNIES! I don’t know about you when I realized you could do that all I could think was, “How have I not already done this? I am a culinary wizard!” Remember, you can use your own homemade brownies, my Best Ever Brownies, OR you can even use boxed brownies for real ease and convenience.

All you need is a small 8 x 8-inch batch.

My Bread Pudding Is Too Dry, What Happened?

If you watch the video you will see that the pudding is a lot of custard and an 8 x 8 inch batch of brownies. You might think it is too much custard, but trust me, you need all of it. The brownies will absorb it and if you bake it just right (with a jiggle in the middle) it will not be dry.

Brownie bread pudding, topped with fresh berries.

My Bread Pudding Is Too Runny, What Happened?

This is rare and unlikely to happen. To bake this pudding perfectly you want a very visible jiggle in the middle once it’s done. That will mean it is still really moist and pudding-like on the inside.

In case you are worried it’s ‘too runny’ let me just tell you that once this pudding sits and cools it will set firmer so you want to factor that in when you are taking it out of the oven.

How do I store Brownie Bread Pudding?

Once cooled, store the pudding in the fridge. Re-heat before serving with vanilla ice-cream or whipped cream.

Brownie bread pudding, served with whipped cream and fresh berries.

How long does it last?

The pudding will last for up to 3 days covered in the fridge. Note that it also freezes well for the future. Always warm through before serving.

Tips and Tricks to Making Brownie Bread Pudding…

  • Feel free to use any brownie recipe including boxed brownies
  • You can use a small 8 x 8 inch batch of brownies
  • Bake it until you still have a jiggle in the middle
  • As the pudding cools it sets so factor that in when you are taking it from the oven
  • Cooking a little less will just make it fudgier
  • Make the custard up to 24 hours in advance 
  • Allow the pudding to soak for at least 30 minutes before baking

Watch The Recipe Video!

Brownie Bread Pudding Recipe

4.32 from 50 votes
A box of brownie mix can be so much more than brownies — especially with my Brownie Bread Pudding recipe!
Author: Gemma Stafford
Servings: 8
Prep Time 20 minutes
Cook Time 40 minutes
A box of brownie mix can be so much more than brownies — especially with my Brownie Bread Pudding recipe!
Author: Gemma Stafford
Servings: 8


For the Custard:

  • 6 eggs, at room temperature
  • 1 1/3 cups (10 1/2 floz/300ml) whole milk
  • 2/3 cup (5floz/142ml) cream
  • 1/4 cup (1 1/2oz/43g) brown sugar
  • 1/2 teaspoon salt
  • 2 teaspoons vanilla extract
  • 1/2 teaspoon almond extract, optional
  • 1 cup (4oz/115g) semi-sweet chocolate coarsely chopped


  • Generously butter a casserole dish, roughly 8x8 inches. Set aside.
  • Cut the brownies into small cubes, less than 1-inch squares.
  • In a large bowl add the eggs, milk, cream, vanilla, almond extracts, salt, and sugar. Whisk until everything is well combined.
  • Add the chopped brownies and chopped chocolate into the custard, pushing down gently to coat. Set aside at room temperature for the pudding to soak up the custard for a minimum of 30 minutes.
  • When ready to bake pour the brownie pudding mix into your buttered dish.
  • Bake the Brownie Bread Pudding at 350°F (180°C) for roughly 35-40 minutes. The pudding is done when it is slightly firm on top BUT there is still a jiggle in the center of the pudding, very important to have that jiggle. (I mentioned in the video 45-50 but In the end, I only did 40 minutes and it was plenty)
  • This pudding is best served warm with whipped cream or ice cream (or both). Store leftovers in the fridge for up to 3 days. Reheat before serving.

Recipe Notes

This recipe will also work with my best ever brownie recipe or any brownie recipe you have.
Nutrition Facts
Brownie Bread Pudding Recipe
Amount Per Serving
Calories 344 Calories from Fat 207
% Daily Value*
Fat 23g35%
Saturated Fat 13g81%
Cholesterol 156mg52%
Sodium 98mg4%
Potassium 294mg8%
Carbohydrates 26g9%
Fiber 2g8%
Sugar 20g22%
Protein 8g16%
Vitamin A 547IU11%
Vitamin C 1mg1%
Calcium 100mg10%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
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Deeptti Tandon
Deeptti Tandon
4 years ago

Hello Gemma,
Thanks for sharing this wonderful recipe but I am allergic to eggs, can you please tell the egg substitute.

Everardo Perez
Everardo Perez
1 month ago

You said minimum 30 minutes, whats the maximum time?

2 months ago

Thanks Gemma, for your lovely recipe. It was exactly what i needed to “save” my protein brownie gone wrong (was a bit too liberal with the baking soda). And this was so easy to make as well! Will definitely be checking out your other recipes, which I’m sure will be just as great. Oh, and really appreciate the metric conversions. :))

2 years ago

Would this recipe work with overcooked brownies that have nuts in them?

2 years ago

Is it heavy whipping cream or half and half?

3 years ago

Do you have recommendations on bake time if I wanted to make this in individual ramekins?

3 years ago

Hello Gemma, made 1/3 rd of the recipe as I had a small amount of brownies left. It was egg-cellent! 🥰.:

Valerie Sultan
3 years ago

Gemma just like you said any brownie or cake would work for this recipe, I have some cake left over that I know it could be done into brownie cake or cake bread pudding but mine is into crumbs about how many cups of cake crumbs will it work for this recipe

3 years ago

Hi Gemma, I made the 10 minute Tiramisu , I added gelato to it it was delicious. Thank you

4 years ago

I had a doubt, in the beginning you mentioned that we could make the custard 24 hours in advance, so do we whisk it and refrigerate it and then continue with the 4th step the next day?

This Recipe Made By Bold Bakers

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About Us

Meet Gemma

About Us

Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, a cookbook author, and the creator of Bigger Bolder Baking. I want to help you bake with confidence anytime, anywhere with my trusted and tested recipes and baking tips. You may have seen one of my 500+ videos on YouTube & TikTok or as a guest judge on Nailed It! on Netflix or the Best Baker in America on Food Network. No matter your skills, my Bold Baking Team & I want to be your #1 go-to baking authority.


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