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Exotic Passion Fruit Bread Pudding

Transform day-old bread into tropical luxury! This passion fruit bread pudding features creamy custard with bright tangy fruit — make ahead for stress-free entertaining. Save for your next special occasion! 🥥✨
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Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Ingredients Method

Ingredients
  

  • 8 cups day-old brioche or challah bread cut into 1-inch cubes
  • 1 cup passion fruit pulp about 8-10 fresh passion fruits, seeds partially strained
  • 2 cups whole milk
  • 1 cup heavy cream
  • 4 large eggs room temperature
  • 3/4 cup granulated sugar
  • 1/4 cup unsalted butter melted
  • 2 teaspoons pure vanilla extract
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground cinnamon
  • 3 tablespoons turbinado sugar for topping
  • 1/2 cup passion fruit pulp for serving sauce (optional)

Method
 

  1. Butter a 9x13-inch baking dish and arrange the bread cubes in an even layer. If bread is very fresh, spread cubes on a baking sheet and toast at 300°F for 10 minutes to dry slightly.
  2. In a large mixing bowl, whisk together the eggs and granulated sugar until smooth and pale, about 1 minute. Add the milk, cream, melted butter, vanilla extract, salt, and cinnamon, whisking until fully combined.
  3. Strain the passion fruit pulp through a fine-mesh sieve to remove about half the seeds, pressing gently to extract all the juice. Stir the strained pulp into the custard mixture until evenly distributed.
  4. Pour the custard mixture over the bread cubes, pressing down gently with a spatula to ensure all pieces are submerged. Cover with plastic wrap and refrigerate for at least 30 minutes or up to 24 hours for deeper flavor.
  5. Preheat oven to 350°F (175°C). Remove the pudding from the refrigerator and let it sit at room temperature for 15 minutes. Sprinkle the turbinado sugar evenly over the top.
  6. Bake for 45-55 minutes until the top is golden brown and a knife inserted in the center comes out mostly clean with just a few moist crumbs. The pudding should be set but still jiggle slightly in the center.
  7. Let cool for 10-15 minutes before serving. If making the sauce, warm the additional passion fruit pulp in a small saucepan over low heat for 2-3 minutes, then drizzle over individual servings.