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Brioche Monkey Bread Pudding

Rich brioche monkey bread turned into sinfully delicious bread pudding topped with an ooey-gooey pecan toffee sauce. As good as it sounds!
Brioche Monkey Bread Pudding
Yield 1 loaf bread pudding


Bread Pudding


  • 2 large eggs
  • 1 large egg yolk
  • 1 1/4 cups heavy cream
  • 1/2 cup packed brown sugar
  • 1/4 teaspoon vanilla extract

Monkey Bread Sauce

  • 1/2 cup unsalted butter
  • 3/4 cup packed dark brown sugar
  • 3/4 cup heavy cream
  • 1/3 cup honey
  • 1/4 teaspoon table salt


  • Note: You want to make the brioche monkey bread a day or two before so that it can get a little stale for the bread pudding.
  • Preheat oven to 350°F.
  • Spray a 9x13-inch bread pan with baking spray.
  • Make the custard: In a large bowl, whisk together the eggs, yolk, cream, sugar, and vanilla until fully combined.
  • Break half the monkey bread pieces off into the loaf pan, similar to how you made the loaf, with 12 pieces on the bottom.
  • Pour half the custard mixture in and press the bread down to soak it in.
  • Break the remaining monkey bread pieces off and place on top of the bottom layer.
  • Pour the remaining custard mixture and again press the bread pieces down.
  • Cover with foil and bake for 30 minutes.
  • Remove foil and bake another 15-20 minutes. Just making sure none of the custard mixture is still liquid. Remove from oven, set pan on wire rack to cool.
  • Make the monkey bread sauce: Melt butter in a small heavy saucepan over medium heat. Stir in brown sugar, cream, honey, and salt. Bring to a boil, reduce heat to medium, and simmer until glaze is golden brown and glossy, 3–4 minutes.
  • Cut bread pudding into rectangular pieces and top with sauce and whipped cream or ice cream (if desired).


Recipe by Sweet Recipeas.