Tassel Ridge® Vanilla Bean Bread Pudding

Course Dessert
Servings 8 people


  • 1 1-lb loaf brioch
  • 1 vanilla bean
  • 1 1/2 pints vanilla ice cream
  • 6 eggs
  • 2/3 cup sugar
  • 1/2 tsp cinnamon
  • 3/4 cup water
  • caramel or chocolate sauce
  • whipped cream


  1. Preheat oven to 350°F. Grease shallow 2-quart baking
    dish. Cut brioche into ¾-inch pieces and spread in even layer in baking dish.
    Carefully split vanilla bean with sharp paring knife. Scrap seeds into seeds
    into microwaveable bowl with ice cream. Discard pod. Warm ice cream mixture in
    microwave, using 30-second bursts, until ice cream is completely melted. Whisk
    eggs, sugar, cinnamon, and water in mixing bowl until mixture is light yellow.
    Add ice cream. Mix about 1 minute until ingredients are well combined. Pour
    over brioche, pressing cubes down so
    they are covered with ice cream mixture. Let stand 15 minutes. Bake
    pudding for 30 to 35 minutes until top is browned. Let cool. Drizzle with
    caramel sauce or chocolate sauce. Top with whipped cream. Serves 8.

Recipe Notes

Wine Recommendation: Tassel Ridge Oskyfizzante® Pink