Bread Pudding has always been a guilty pleasure of mine. Im a fan of raisins in my bread pudding but I also understand that 95% percent of the world hates raisins. With that being said, the great thing about this recipe is that you can simply just leave the raisins out and substitute them your favorite nuts.
For Bread Pudding:
1 Loaf of Cubed Brioche Bread (Click here to see the recipe I used)
2 Cups of Milk
1/4 Cup of Heavy Cream
4 Tbs of Butter
1/2 Cup of Sugar
1/2 Tsp of Salt
1 Tbs of Vanilla Extract or Vanilla Bean
1/4 Cup Raisins soaked in Brandy (Optional)
3 Tbs of Butter
2 Tbs of Flour
1/2 Cup of Packed Brown Sugar
2 Cups of Milk
1 Tbs of Vanilla Extract
1/4 Cup of Brandy (Optional)
Pinch of Salt
We want to start off by adding your cubed Brioche loaf to a roasting pan. Using stale bread for this recipe actually gives you a better bready pudding because it allows for your bread to soak up all of the custard. If your Brioche is fresh, just cube it and toast it in the oven until its slighly on the dryer side. I like using the medium glass roasting pan by Pyrex. Then you want to make your custard. Bring your milk, sugar, butter, and salt to roughly 180 degrees. Do this while constantly whisking your mixture. Once you have reached 180 degrees, add in your vanilla and turn off the heat. We want to cool down the mixture to around 100 degrees and then whisk in your eggs. Make sure that your mixture has cooled a bit or else you will scramble your eggs. Then go ahead and pour your custard over your bread, making sure to coat every piece of bread. You want your brioche to soak up all the custard so let it rest for about 30 min. You can add in your Brandy soaked raisins if you would like.
While your bread pudding is resting, go ahead and preheat your oven to 350 degrees. After 30 min have passed, bake your pudding for 45 min or until your bread has a nice golden color to it.
While the bread pudding is in the oven, you can make your sauce to pour over your bread pudding. Start off by creating a roux with your flour and butter. We want a rather brown roux as it will add a great flavor to the sauce. All a roux is, is flour that is cooked in a bit of butter. This will help thicken our sauce. Once your roux has been browned, add in your milk (Preferably scalded) and whisk rapidly along with your sugar. You want your mixture to turn into a nice creamy sauce. Once everything has been whisked in well, go ahead and add or vanilla and brandy.
Once your bread pudding is out the oven, let it rest of about 10 min before cutting into it. Then you're ready to plate your dish and pour the warm sauce over it. You can also garnish it with a bit of powdered sugar.