I love how versatile it is. With the perfect creamy, custard base . . . you can add just about anything to it . . . fruit & berries, toasted coconut, chocolate, nuts . . . whatever your heart desires.
My favorite (so far) is just plain ol' bread pudding, made with a vanilla bean custard base and brioche bread.
I had a leftover baguette and heavy cream that I didn't want to waste or throw out, so I thought I would make a Spring-inspired bread pudding using lemons and blueberries (both of which I always have on hand).
The combination of the vanilla and warm brown sugar base, brightened with the zest of a lemon and slightly sweet berries, is so good. So good.
Instead of making a sauce to drizzle over the top, I sprinkled raw sugar over them about 10 minutes before taking them out of the oven.
The raw sugar gives this bread pudding an extra hint of sweetness and a delightful crust on top. Yum!
I thought it would be fun to make individual servings, so I prepared them in these small ruffled ramekins.
I sliced the bread into 1/4-inch pieces so that more would fit in the ramekins, and it worked great. If you don't have ramekins, then you can use a large muffin tin. You'll have to wait for them to cool slightly so that you can remove them from the tin.
You can serve it with a scoop of soft vanilla ice cream, or enjoy all by its lonesome.
Ingredients
2 Tablespoons unsalted butter, melted, plus more for the
baking dish
4 large eggs
2 cups heavy cream
2 cups whole milk
1 cup packed light brown sugar
1 teaspoon pure vanilla extract
2 teaspoons finely grated lemon zest
10 ounces stale/dry bakery white bread or brioche, cut into 1/4-inch cubes for individual ramekins or 1/2-inch
cubes for a large baking dish (about 6 cups)
2 cups fresh or frozen blueberries
raw sugar (to sprinkle on top)
raw sugar (to sprinkle on top)
Generously butter a 10-by-14-inch baking dish.
In a large bowl, whisk the eggs with the cream, milk, brown sugar, vanilla and lemon zest. Add the bread cubes and stir well, then mix in the melted butter. Let the bread soak for 30 minutes.
In a large bowl, whisk the eggs with the cream, milk, brown sugar, vanilla and lemon zest. Add the bread cubes and stir well, then mix in the melted butter. Let the bread soak for 30 minutes.
Preheat the oven to 325°.
Layer the bread pudding mixture and blueberries in your prepared dish.
Pour half of the bread pudding mixture into the prepared dish, then evenly sprinkle 1 1/2 cups of blueberries over the mixture. Pour the second half of the bread pudding mixture on top. Sprinkle remaining blueberries on top.
Pour half of the bread pudding mixture into the prepared dish, then evenly sprinkle 1 1/2 cups of blueberries over the mixture. Pour the second half of the bread pudding mixture on top. Sprinkle remaining blueberries on top.
Bake on the upper rack of the oven for about 1 hour.
Sprinkle raw sugar over the top 10-15 minutes before you take it out of the oven.
Return it to the oven and continue baking, until firm when pressed in the center.
Let cool on a rack for about 20 minutes. Serve warm.
Enjoy!
Sprinkle raw sugar over the top 10-15 minutes before you take it out of the oven.
Return it to the oven and continue baking, until firm when pressed in the center.
Let cool on a rack for about 20 minutes. Serve warm.
Enjoy!
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