A box of brownie mix can be so much more than brownies — especially with my Brownie Bread Pudding recipe!
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.
This recipe will also work with my best ever brownie recipe or any brownie recipe you have.