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.
1loafbreadDay-old (i.e let it dry for a day) brioche, challah, Pepperidge Farm Hearty White, or potato breadcut or torn into 1"-2" cubes.
4cupheavy cream not whipping cream. If you can't find heavy cream you CAN use heavy whipping cream
10large egg yolks
⅔cupsugar4.7 oz
2pincheskosher salt
2tspvanilla bean paste or extract
8 - 12tspturbinado sugar or Demerara sugar for topplain 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.