Bread Pudding with a Steady Rise

Bread Pudding with a Steady Rise keeps the shopping list focused on bread cut into ½” cubes, whole milk, and eggs extra large. It serves 16 servings.

Count on 20 minutes of prep, 40 minutes of cooking, 30 minutes of resting, about 1 hour from the first measurement to the plate.

Ingredients Method

What goes in the bowl

For the Bread Pudding

• 5 cups bread cut into ½” cubes (I have use raisin bread and hot crossed buns)
• 2 cups whole milk
• 3 eggs extra large, lightly beaten
• ¾ cup granulated sugar
• ¼ cup unsalted butter melted
• ¼ teaspoon kosher salt
• ⅛ teaspoon nutmeg freshly grated
• ½ cup heavy cream
• ½ cup raisins or tart cherries

For the Topping

• 1 cup bread cut into ½” cubes
• 1 tablespoon granulated sugar
• 1 tablespoon unsalted butter melted
• ¼ teaspoon ground cinnamon
• 1 pinch kosher salt

For the Hard Sauce

• ¼ cup unsalted butter
• 1 cup powdered sugar sifted
• 1 pinch kosher salt
• 2 tablespoon brandy
• 1 whole egg see notes

How the cooking goes

Make the Bread Pudding

1. Warm the oven to 325°F. Butter or spray an 8 x 8-inch baking dish.
2. In a mixing bowl, whisk the eggs until the texture looks smooth. Whisk in milk, cream, sugar, butter, salt, and freshly grated nutmeg until incorporated.
3. Put the 5 cups of cubed bread to the custard and mix with a wooden spoon or spatula until all the bread is coated and has begun to absorb the liquid. Mix in the raisins. Pour carefully into an 8-inch square baking dish, cover with plastic wrap, and allow to sit on the counter for about 30 minutes.

Make the sugar topping

1. In a small bowl, whisk together sugar, melted butter, cinnamon, and a pinch of kosher salt. Add the bread and toss to coat. Distribute on top of the pudding, pressing down slightly so that the larger pieces are partially submerged.
2. Bake in the preheated oven for 40-50 minutes, or until the custard is set and jiggles like cheesecake. it helps to press gently on the center of the pudding; you should feel some resistance.
3. Allow it to cool on a wire rack for at least 20 minutes before serving. You can serve it warm, at ambient temperature, or cold. You prefer it warm or at ambient temperature.

Make The Hard Sauce

1. While the pudding is cooking, make the sauce. Cream the butter until it is very soft. Add the sugar gradually, then the salt, and beat these ingredients until they have a smooth, soft consistency.
2. Whip in the brandy and egg, and chill the sauce thoroughly.
3. Serve warm, at ambient temperature, or cold with a drizzle of hard sauce or a scoop of vanilla ice cream.

After it comes off the heat

Wait until the loaf is cool before slicing. Wrap it at room temperature, and freeze slices you will not eat in a couple of days.

If you want another plate from Custards, open Pastry Cream (Crème Pâtissière) after Supper and Caramel Pastry Cream after Supper.