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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.
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.
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
Try These Recipes!
Watch The Recipe Video!
Brownie Bread Pudding Recipe
Ingredients
- 1 recipe of Brownies (my Best Ever Brownies , boxed Brownies or your fav Brownie recipe)
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
Instructions
- 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.
Hello Gemma,
Thanks for sharing this wonderful recipe but I am allergic to eggs, can you please tell the egg substitute.
Thanks
I had baked a bunch of brownies for a party and there was actually a good amount leftover. I eventually got sick of eating them so this was the perfect way to jazz them up. I subbed almond milk for the regular milk and two different types of chocolate chips for the actual chocolate. I only wish I would have broken up the brownies a bit more, almost to the point of completely crumbling them because when it baked the layers kind of separated. However, it was still veryyy delicious! It kind of reminded me a chocoflan – so good.… Read more »
Hi,
Will the recipe work as is using a 13x9x2 pan if you don’t have a deep 8×8 pan?
I am looking forward to trying this tomorrow, Gemma, but I have an important quick question please;
I plan to use some brownies I already have. How many grams of ready-made brownie are required for the correct recipe proportions here?
Thanks
You said minimum 30 minutes, whats the maximum time?
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. :))
Would this recipe work with overcooked brownies that have nuts in them?
Is it heavy whipping cream or half and half?
Do you have recommendations on bake time if I wanted to make this in individual ramekins?
Hello Gemma, made 1/3 rd of the recipe as I had a small amount of brownies left. It was egg-cellent! ????.: