Brioche Bread Pudding with Umeboshi Plum Icing

This delicious bread pudding is a breeze to whip up — and will impress any houseguest (as well as yourself!)

It’s a fabulous dessert — and an even better brunch if you’re feeling decadent. Enjoy!

🍐 Brioche Bread Pudding with Umeboshi Plum Icing! 🍐

✨  4 cups of cubed brioche bread

✨  3 eggs, lightly beaten

✨  ⅓ cup white sugar

✨  ½ tsp cinnamon

✨  ¼ tsp nutmeg

✨  1 tsp vanilla

✨  2 ½ cups milk

✨  ⅓ cup Umeboshi Plum balsamic vinegar

✨   2 Tbsp confectioner’s sugar

For the Bread Pudding:

In a saucepan over medium heat, scald the milk until just before the boiling point. Allow it to cool slightly.

In a separate bowl, whisk together eggs, sugar, cinnamon, nutmeg, and vanilla. Whisking constantly, slowly pour the warm milk into the egg mixture.

In a bowl mix the bread and liquid mixture, making sure that the bread is thoroughly coated. Cover and let it set for at least an hour in the refrigerator.  

Grease an 8x8 baking dish, and place the soaked bread mixture into it.

Place the dish into a cold oven. Heat the oven to 350F and bake, covered, for 35 minutes.

After 35 minutes, uncover the dish and bake for an additional 5 minutes, uncovered.

Let the bread pudding cool for 10-15 minutes before slicing and serving.

Then, while your bread pudding is baking....

For the Umeboshi Plum Balsamic Glaze:

While the bread pudding is baking, make the glaze. In a small saucepan, simmer the Umeboshi Plum balsamic vinegar and sugar over medium heat until it reduces by half, 15-20 minutes.

Serve the bread pudding warm, drizzled with the Umeboshi Plum balsamic reduction. Enjoy!

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