Brian’s Crème Brûlée Bread Pudding
My award-winning Crème Brûlée in pudding form. Simply pour the crème brûlée mix over day-old brioche, challah, Pepperidge Farm Hearty White, or potato bread in a casserole dish and bake.
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Equipment
- 1 Casserole Dish
Ingredients
- 1 loaf bread Day-old (i.e let it dry for a day) brioche, challah, Pepperidge Farm Hearty White, or potato breadcut or torn into 1"-2" cubes.
- 4 cup heavy cream not whipping cream. If you can't find heavy cream you CAN use heavy whipping cream
- 10 large egg yolks
- ⅔ cup sugar 4.7 oz
- 2 pinches kosher salt
- 2 tsp vanilla bean paste or extract
- 8 – 12 tsp turbinado sugar or Demerara sugar for top plain white sugar gound fine in a food processor also works
Instructions
- Preheat the oven to 350˚F.
- Brush or spread the butter over the bottom and sides of a 2-quart oven-proof baking dish.
- Fill the prepared baking dish with the cubed bread.
Make the custard
- Place the yolks, cream, and vanilla in a blender. Blend on the lowest speed for one minute. Pour over bread.
- Pour the custard mix over the bread.
Bake
- With a steady hand, carefully move the pan to the oven and bake for approximately 30-37 minutes or until a digital thermometer reads 175°F and the top is nice and golden.
To serve
- Ready a blow torch. Sprinkle the sugar over the top. Burn with a blow torch until deep golden brown. Allow to cool, then serve.
Nutrition
Calories: 551kcalCarbohydrates: 50gProtein: 11gFat: 35gSaturated Fat: 20gPolyunsaturated Fat: 3gMonounsaturated Fat: 9gTrans Fat: 0.02gCholesterol: 252mgSodium: 372mgPotassium: 185mgFiber: 2gSugar: 26gVitamin A: 1384IUVitamin C: 1mgCalcium: 145mgIron: 3mg
Tried this recipe?Let us know how it was!
The best bread pudding I ever had. I had something similar at a French restaurant, and I starter looking for a recipe, luckily, u found your recipe.
Thank you, it was a hit with my family and friends, they all ask for the recipe.