Bread Pudding

Bread Pudding

Ingredients

• 330g Brioche loaf, cut into 1-inch cubes
• 3 Medium eggs
• 780g Whole milk
• 80g Sugar
• 1 tsp Cinnamon
• 3 tsp Vanilla extract
• ¼ tsp Fine sea salt
• Butter, for greasing pan

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Steps

1. Dry the 330g brioche loaf (if not stale) in an air fryer at 60°C (140°F) for 20-30 min on each side, shaking occasionally.
2. Beat 3 medium eggs, 80g sugar, 1 tsp cinnamon, 3 tsp vanilla extract, and ¼ tsp fine sea salt. Gradually whisk in 780g whole milk until smooth.
3. In a buttered baking dish, add dried brioche cubes. Then, pour custard evenly over them.
4. Press gently to submerge bread. Let soak 30-45 min.
5. Preheat oven to 175°C (347°F).
6. Bake 55-65 min until golden brown
7. Broil 5-10 min for a golden top.

Optional: Vanilla Custard Sauce (Crème Anglaise)

Ingredients

• 120ml Whole milk
• 120ml Heavy cream
• 1 tsp Vanilla extract
• 2 Egg yolks
• 25g Sugar
• Pinch of salt

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Steps

1. Heat 120ml whole milk, 120ml heavy cream, and 1 tsp vanilla extract until steaming.
2. Whisk 2 egg yolks, 25g sugar and salt until pale. Slowly pour hot milk into yolks, whisking.
3. Return to low heat; stir constantly until it coats the spoon (~82°C (180°F)).
4. Strain and chill.

Optional: Mascarpone Whipped Cream

Ingredients

• 60g Mascarpone, chilled
• 60ml Heavy cream, cold
• 1 tbsp Powdered sugar
• ½ tsp Vanilla

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Steps

1. Whip 60g mascarpone and 1 tbsp powdered sugar until smooth.
2. Gradually add 60ml heavy cream, whipping to soft peaks.

Optional: Lemon Curd Sauce

Ingredients

• 80ml Lemon juice
• 1 Zest of lemon
• 3 Egg yolks
• 100g Sugar
• 56g Unsalted butter, cubed
• Pinch of salt

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Steps

1. Whisk 3 egg yolks, 100g sugar, 80ml lemon juice, 1 zest of lemon, and salt in a double boiler.
2. Cook, stirring constantly, until thick (10+ min).
3. Off heat, whisk in 56g unsalted butter until smooth.
4. Strain and chill.