Bread and Butter Pudding

From the kitchen of Carly

Brioche slices layered with golden raisins, then soaked in a custard of vanilla-bean cream and eggs. Baked until the top turns golden and the inside stays creamy. Pure comfort in a dish.

Bread and Butter Pudding

Brioche soaked in a vanilla-custard bath and baked until the top puffs up golden and the center stays creamy. Golden raisins add pockets of sweetness, and the trick is pressing the bread down halfway through so it absorbs the custard evenly instead of floating straight through. This is comfort food that feels fancy.

Prep
n/a
Cook
n/a
Total
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Servings
4
Difficulty
medium

Ingredients

4 servings

  • 5 tbspunsalted butter, softened
  • 5 small, soft round rolls such as brioche , cut into 1-inch slices
  • 1/2 cupgolden raisins
  • 3 1/3 cupwhole milk
  • 3 1/3 cupheavy cream
  • 1/8 tspfine sea salt
  • 2vanilla beans, split lengthwise
  • 5 largeeggs
  • 1 1/4 cupsugar
  • 2 tbspapricot jam
  • 1"About 2 tablespoons confectioners sugar for dusting"
  • 1A 9- by 13- by 2-inch rectangular ovenproof dish
  • 1a large roasting pan or rimmed baking sheet
  • 1and a pastry brush

Instructions

  1. Set a rack in the middle of the oven and preheat to 325°F. Use some of the softened butter to grease a 9- by 13- by 2-inch rectangular ovenproof dish.

  2. Spread the remaining butter across one side of each bread slice, then arrange the slices buttered side up in a single layer across the bottom of the dish. Scatter the raisins over the top and set aside.

  3. Combine the milk, heavy cream, and salt in a large saucepan. Run the blade of a small sharp knife down each vanilla bean and scrape the seeds directly into the pan, then drop the scraped pods in as well. Set the pan over moderate heat and bring everything to a boil, then pull it off the heat.

  4. In a large bowl, whisk the eggs and sugar together until the mixture turns pale yellow, about 1 minute. To bring up the temperature of the eggs without scrambling them, slowly whisk in about 1 cup of the hot milk mixture first, then gradually whisk in the rest until fully combined. Strain the custard through a fine-mesh sieve into a large bowl and discard the vanilla pods.

  5. Pour the custard evenly over the bread. The slices will float up to the surface, so press them down gently with a spatula until every piece is submerged and well soaked. Nestle the dish inside a large roasting pan or rimmed baking sheet and pour in enough warm water to reach about halfway up the sides of the dish.

  6. Bake the pudding for 30 minutes, then press the bread slices down again with a spatula. Keep baking until the pudding is puffed and set but still has a slight jiggle at the center, about 30 more minutes. Move the dish, still sitting in its water bath, onto a rack to cool briefly.

  7. While the pudding rests, combine the apricot jam and 1 tablespoon of water in a small saucepan over low heat. Stir occasionally until the jam liquefies, about 1 minute.

  8. Lift the pudding carefully out of the water bath and brush the entire surface with the warm apricot glaze. Finish with a dusting of confectioners sugar and serve warm.

Tips from the kitchen

  • Scrape the vanilla beans properly. Split them lengthwise and use the tip of a knife to get every seed out, then throw the pod in the milk too for extra flavor. That's where the real vanilla lives.
  • Don't skip pressing down the bread halfway through baking. It prevents a dry top and ensures every slice gets custardy all the way through.
  • The center should still jiggle slightly when you pull it from the oven, about 30 minutes after pressing. It keeps cooking as it cools and sets up perfectly without turning rubbery.
  • Use a water bath. It's not optional. The gentle, even heat keeps the custard silky instead of curdled.

Variations

  • Swap the raisins for dried apricots or cranberries if you want a different fruit note.
  • Skip the vanilla beans and use 2 teaspoons vanilla extract whisked into the egg mixture instead, a faster move that still tastes good.
  • Brush the top with apricot jam and dust with confectioners sugar for a glazed finish, or leave it bare and austere.
  • Layer in thin slices of good dark chocolate between the bread slices for a richer, more indulgent version.

Make ahead and storage

Bread and butter pudding keeps in the fridge for up to 3 days in an airtight container. Reheat gently in a 300°F oven for 10 to 15 minutes until warm through, or enjoy it cold straight from the fridge.