Rebel Float Bread Pudding

This Rebel Float Bread Pudding delivers all the nostalgia of your favorite root beer float in a rich comforting dessert. Custard-soaked brioche transforms into a pillowy base while homemade root beer syrup swirls through every bite adding that unmistakable soda shop flavor. Finished with creamy vanilla ice cream and a cherry it is a showstopper when you want dessert to feel extra special.

I tried this for a birthday party and guests of all ages raved about the dreamy root beer swirl. My dad who grew up with floats as a treat said it tasted just like his childhood memories.

Ingredients

• Brioche or challah bread: Gives a soft buttery texture and soaks up custard beautifully. Choose day-old bread for best results as it absorbs more flavor
• Whole milk and heavy cream: Create a luscious custard base. Go for fresh high-quality dairy for richness
• Eggs: Set the pudding and add richness. Use large fresh eggs for best consistency
• Granulated sugar: Sweetens the custard and syrup. Opt for pure cane sugar for subtle depth
• Pure vanilla extract: Infuses classic float aroma. Look for real vanilla not imitation
• Salt: Balances flavors and enhances sweetness. Fine sea salt blends in easily
• Root beer: Gives that old-fashioned soda shop character. Use your favorite bottled non-diet root beer for good body and caramel notes
• Unsalted butter: Ensures a golden crust and prevents sticking
• Vanilla ice cream: Melts into a creamy sauce over warm pudding. Use a good vanilla bean or French vanilla for real flavor
• Maraschino cherries: Add iconic finishing touch and color. Choose plump high-quality cherries for best presentation

Instructions

Preheat and Prep:

Set your oven to 350°F or 175°C. Thoroughly grease a nine by thirteen inch baking dish with softened unsalted butter making sure to reach all corners and edges. This keeps the pudding from sticking and helps with easy serving.

Arrange Bread:

Cut brioche or challah bread into even one inch cubes. Layer the cubes in your prepped dish distributing them in as even a layer as possible for uniform soaking and baking.

Make Custard:

In a large bowl whisk together whole milk heavy cream eggs granulated sugar pure vanilla extract and salt until completely smooth. Whisk until no streaks of egg remain and the sugar is mostly dissolved.

Soak Bread:

Pour the entire custard mixture evenly over the bread. Use a spatula or clean hands to gently press the bread down so it fully absorbs the liquid. Let the dish sit and soak for fifteen minutes to ensure maximum creaminess.

Prepare Root Beer Syrup:

Place root beer and granulated sugar in a small saucepan. Bring to a rapid boil over medium-high heat then lower to a steady simmer. Cook for about ten to twelve minutes whisking occasionally until it thickens to a pourable syrup. Remove from heat and cool until just warm.

Swirl in Syrup:

Drizzle half the warm root beer syrup all over the soaked bread. Use a sharp knife to gently swirl it down into the layers creating a marbled soda float effect. Do not overmix as you want streaks of syrup to remain.

Bake:

Slide the dish into your preheated oven. Bake for forty to forty five minutes until the custard is set the bread is puffed and the top is golden brown. It should wiggle slightly in the center when gently shaken.

Rest:

Remove from oven and cool for at least ten minutes before serving to help the custard finish setting and for easier scooping.

Serve:

While still warm scoop portions into serving bowls. Top each with a generous scoop of vanilla ice cream a drizzle of the remaining root beer syrup and a maraschino cherry if desired.

My absolute favorite part is how the root beer syrup caramelizes in the edges of the bread for chewy bites that pop with flavor. Whenever we make this my sister insists on getting the corners because those bits are where the magic happens and it always ends in laughter as we argue for our favorites.

Storage Tips

Cover any leftover bread pudding tightly and refrigerate for up to two days. To reheat warm individual servings in the microwave or cover the dish with foil and bake at low heat until warmed through. Ice cream is best added to each serving just before eating to avoid melting.

Ingredient Substitutions

If brioche or challah are not available try soft French bread. For a less rich dessert use half and half instead of a blend of heavy cream and milk. Feel free to swap in a plant based milk such as almond or oat and a non-dairy vanilla ice cream to keep it dairy free.

Serving Suggestions

This pudding shines warm with an extra drizzle of root beer syrup and a scoop of vanilla ice cream. For added crunch sprinkle chopped toasted pecans or chocolate chips over the top just before serving. Pair with a cold glass of root beer for the full float experience.

Cultural and Historical Context

Bread puddings have roots in thrifty home kitchens stretching back centuries though this version puts a playful American soda fountain spin on tradition. Root beer floats themselves date to the late 1800s with rich creamy flavors that make both younger eaters and nostalgic adults smile.

Seasonal Adaptations

For a summer twist serve chilled with whipped cream instead of ice cream. Swap maraschino cherries for fresh summer berries. Add mini chocolate chips for a winter treat that tastes like a root beer float with hot fudge.

Success Stories

When I made this as a freezer meal for a neighborhood potluck it held up beautifully during reheating. The leftovers were gone in a flash the next day and everyone asked for the recipe. Even picky eaters got seconds.

Freezer Meal Conversion

To make ahead let baked bread pudding cool completely then wrap tightly and freeze in its dish for up to two months. Thaw overnight in the refrigerator and gently reheat covered in a low oven. Always add ice cream and syrup just before serving for the best texture and freshness.

Enjoy every scoop of this classic-meets-modern dessert — the flavors will bring smiles and happy memories at your table.

Common Questions About Recipes

→ Can I use a different type of bread?

Yes, French bread or sourdough are great alternatives if brioche or challah are unavailable. The result remains deliciously rich.

→ How do I make the root beer syrup?

Simmer root beer with sugar until thickened to a syrupy consistency. It adds a nostalgic, sweet flavor to the dessert.

→ What is the best way to serve this dessert?

Serve warm from the oven topped with vanilla ice cream and extra root beer syrup for an elevated treat.

→ Can I add mix-ins like chocolate chips?

Absolutely! Sprinkle chocolate chips between the bread layers before baking for an extra decadent twist.

→ How should leftovers be stored?

Keep leftovers refrigerated in an airtight container for up to 2 days. Reheat gently or enjoy chilled for a different texture.

→ Is this dessert suitable for vegetarians?

Yes, this dessert is vegetarian-friendly, containing eggs and dairy but no meat or gelatin products.