A simple, creamy and decadent bread pudding that pulls together very easily and retains a custard texture by baking in a water bath. Bread pudding is an old world creation that relied on old, stale bread, cream, milk, eggs and sugar to create a snack or dessert. Can be flavored with orange zest, brandy, vanilla or however you like. I like to stay traditional with vanilla and let my sauce add additional flavor.
1 loaf brioche bread 14-16 ounces
3 eggs
1 cup whole milk
1/2 cup cream
3/4 cup half&half
1 cup granulated sugar
2 tsp vanilla extract
3 tbs melted butter (reserve 1 tbs for pan)
In a medium mixing bowl combine eggs and sugar whisking to dissolve sugar and incorporate eggs. Add milk(s) and vanilla extract combining well after this addition. Set aside
Cut brioche into 1-2” cubes and place in a well buttered baking dish. Loaf pan or 8x8. Place bread into buttered pan and pour milk/egg mixture over the top 1/2 at a time. Press bread down slightly to help soak in cream. Pour the rest of the cream over after pressing down. Make sure all bread is covered. Place wrap over the pan and refrigerate overnight.
After refrigerating pre heat oven to 350 degrees and set a kettle to boil water for the water bath. Place foil tightly over the top of the bread pudding.
Get a roasting pan large enough to house the bread pudding dish. Place dish into roasting pan and fill 1/2 up the pan with water. Bake 45 minutes, remove foil and bake another 30 minutes to golden brown. Remove from oven and water bath and let cool.
Anglsise Sauce:
My easy hack for this sauce is golden. Buy vanilla ice cream and let it thaw. Add splash of rum and that’s it.