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neiman marcus bread pudding

Neiman Marcus Bread Pudding Recipe

Linda Cain
Growing up, desserts were always the grand finale. They turned a meal into a celebration. One of my absolute favorites is the legendary Neiman Marcus bread pudding.
Prep Time 20 minutes
Cook Time 2 hours 20 minutes
Total Time 2 hours 40 minutes
Course Dessert
Cuisine American
Servings 12
Calories 771 kcal

Equipment

  • Oven
  • Large bowl 

Ingredients
  

  • 1 3/4 pounds day-old brioche bread cubed
  • 3 large eggs
  • 9 egg yolks
  • 1 quart heavy whipping cream
  • 1 quart rich cream
  • 1 1/2 cups whole milk
  • 3/4 cup granulated sugar
  • 12 oz white chocolate chopped into chunks
  • 24 oz white chocolate chopped
  • 3/4 cup light corn syrup
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon sea salt
  • Raspberry Sauce:
  • 1 quart filtered water
  • 2 1/2 pounds frozen raspberries
  • 2 cups granulated sugar
  • 1 tablespoon lemon juice
  • 1/4 cup raspberry liqueur

Instructions
 

  • Start by preheating your oven to 350°F (175°C). Take all that glorious brioche bread and cube it into small pieces. Spread those cubed pieces in a large buttered casserole dish. This basic step lays the foundation for your pudding.
  • In a large bowl, whisk together the eggs, egg yolks, heavy cream, rich cream, milk, and sugar. Add in the chopped white chocolate, corn syrup, vanilla extract, and sea salt. Whisk vigorously until the mix is creamy and combined.
  • The white chocolate may not melt completely at this point, and that’s okay. You’ll get there.
  • Pour that luscious custard over the bread cubes. Don’t hesitate to give it a gentle toss. You want every piece of bread to soak up that custard goodness. Let it stand for at least 30 minutes. Ideally, you would let it sit overnight in the refrigerator. This patience pays off!
  • Cover the casserole with foil and bake for about 45-55 minutes, then remove the foil and bake for another 15-20 minutes, or until it’s puffed and golden brown. You’ll know it's ready when it’s just set in the middle.
  • While the pudding is baking, combine filtered water, frozen raspberries, sugar, lemon juice, and raspberry liqueur in a saucepan over medium-high heat. Bring it to a boil and reduce to a simmer. Cook for about 10-15 minutes, stirring occasionally until it thickens. Strain through a fine mesh to remove seeds, and let it cool down.
  • Once the bread pudding is finished, let it cool slightly. Cut into squares and serve warm with a generous drizzle of raspberry sauce. A dollop of whipped cream is optional but, honestly, who am I kidding? It’s a necessity at this stage.

Notes

  • Use Day-Old Bread: Fresh bread can get too mushy. Day-old brioche is firmer and absorbs the custard without collapsing.
  • Let It Rest: Allowing the mixture to soak overnight ensures every bite is custardy perfection.
  • Experiment with Chocolates: While white chocolate is traditional, adding in a swirl of dark chocolate can create a beautiful dance of flavors.
  • Add Spices: A pinch of nutmeg or cinnamon can add depth without overpowering the classic flavor profile.
  • Serve With Fresh Berries: Besides the raspberry sauce, fresh berries add a pop of color and freshness to the dish.

Nutrition

Calories: 771kcal
Keyword neiman marcus bread pudding recipe
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