Equipment
* optional
Ingredients
Main Components
- 1 brioche
- 120 g raisins
- 60 ml rum, warm
- 480 ml milk
- 480 ml heavy cream
- 4 egg
- 2 egg yolk
- 200 g sugar
- 1 g salt, fine
- 5 ml vanilla extract
- 15 g unsalted butter, softened
- 2 g ground cinnamon
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 693 kcal
- Protein
- 12 g
- Carbohydrates
- 60 g
- Fat
- 38 g
- Fiber
- 2 g
- Sugar
- 43 g
- Sodium
- 328 mg
- Saturated Fat
- 17 g
- Trans Fat
- 1 g
- Monounsaturated Fat
- 8 g
- Polyunsaturated Fat
- 2 g
- Cholesterol
- 219 mg
- Potassium
- 290 mg
- Calcium
- 165 mg
- Iron
- 2.7 mg
- Magnesium
- 19 mg
- Phosphorus
- 168 mg
- Zinc
- 0.9 mg
- Vitamin A
- 344 mcg
- Vitamin C
- 1 mg
- Vitamin D
- 2.5 mcg
- Vitamin E
- 1.0 mg
- Vitamin K
- 3 mcg
- Vitamin B6
- 0.1 mg
- Vitamin B12
- 0.7 mcg
- Thiamin
- 0.08 mg
- Riboflavin
- 0.38 mg
- Niacin
- 0.2 mg
- Folate
- 25 mcg
- Water
- 117 g
- Alcohol
- 3 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
Slice the brioche loaf into 1.25cm (0.5 inch) thick slices.
Toast the brioche slices until they are lightly browned.
Combine the raisins and warm rum in a small bowl and let them soak.
Heat the milk and heavy cream in a saucepan over medium heat until scalded (approximately 82°C/180°F), ensuring it does not boil.
Whisk the eggs, egg yolks, and sugar in a large bowl until the mixture is well combined.
Stir the vanilla extract and salt into the egg mixture.
Gradually whisk the warm milk and cream mixture into the egg mixture to temper the eggs.
Grease the interior of the baking dish with softened butter.
Cut each toasted brioche slice in half.
Arrange a layer of brioche slices in the bottom of the baking dish, overlapping them slightly.
Scatter half of the soaked raisins over the first layer of brioche.
Pour approximately one-third of the egg custard mixture over the first layer.
Create a second layer with the remaining brioche slices and raisins, then pour the rest of the egg mixture over the top.
Let the pudding sit at room temperature for 30 minutes to allow the bread to soak up the liquid.
Preheat the oven to 150°C (300°F).
Sprinkle ground cinnamon evenly over the top of the pudding.
Bake for 1 hour, or until the custard is set and a knife inserted near the center comes out clean.
Serve the bread pudding while it is still warm.
Chef's Notes
- For an even richer flavor and smoother texture, consider using a combination of whole milk and heavy cream, or even a touch of half-and-half. The higher fat content contributes to a luxurious mouthfeel.
- Don't skip toasting the brioche! This step not only adds a pleasant texture but also prevents the bread from becoming completely mushy, providing some structure to the final pudding.
- When tempering the eggs, ensure your dairy mixture isn't too hot, or you'll scramble them. Whisking constantly and adding the hot liquid in a slow, steady stream is key.
- For an extra layer of flavor, consider adding a pinch of nutmeg or a strip of lemon zest to the warm milk and cream mixture while it heats.
- If you prefer a more intense rum flavor, allow the raisins to soak for at least an hour, or even overnight.
Storage
Refrigerator: 72 hours — Store in an airtight container.
Freezer: 1 minute — Wrap tightly to prevent freezer burn.
Reheating: Reheat in a 150°C (300°F) oven until warmed through, or microwave individual portions.
Troubleshooting
Custard is watery or has curdled
Cause: Oven temperature was too high or the pudding was overbaked.
Fix: Cannot be fixed.
Prevention: Use an oven thermometer to verify temperature and check doneness 10 minutes before the timer ends.
Cultural Context
Bread pudding, or 'pain perdu' (lost bread) in its French form, has humble origins as a way to utilize stale bread. Over time, it evolved from a simple peasant dish into a rich, decadent dessert, particularly when made with luxurious ingredients like brioche and cream, often found in French patisserie traditions.
