Equipment
* optional
Ingredients
Bread and Fruit
- 350 g brioche bread, day-old, cut into 2.5 cm cubes
- 75 g sultanas, dried
- 50 g dried apples, finely diced
- 60 ml orange juice, warm
Custard Base
- 360 ml whole milk
- 240 ml heavy cream
- 4 egg, room temperature
- 1 egg yolk, room temperature
- 120 g granulated sugar
- 10 ml vanilla extract
- 4 g ground cinnamon
- 1 g ground nutmeg, freshly grated
- 1 g ground ginger
- 2 g fine sea salt
Assembly and Topping
- 40 g unsalted butter, melted, divided into 10g and 30g portions
- 20 g demerara sugar
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 639 kcal
- Protein
- 13 g
- Carbohydrates
- 64 g
- Fat
- 35 g
- Fiber
- 2 g
- Sugar
- 43 g
- Sodium
- 443 mg
- Saturated Fat
- 19 g
- Potassium
- 293 mg
- Calcium
- 159 mg
- Iron
- 2.4 mg
- Magnesium
- 18 mg
- Phosphorus
- 218 mg
- Zinc
- 0.9 mg
- Vitamin A
- 423 mcg
- Vitamin C
- 4 mg
- Water
- 118 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
Combine 75 g of sultanas, 50 g of finely diced dried apples, and 60 ml of warm orange juice in a small mixing bowl, then let sit for 15 minutes to soften the fruit.
Slice 350 g of brioche bread into 2.5-centimeter cubes on a cutting board using a serrated bread knife.
Coat the bottom and sides of a 23x23 cm baking dish with 10 g of melted unsalted butter using a pastry brush.
In a large mixing bowl, whisk together 360 ml of whole milk, 240 ml of heavy cream, 4 whole eggs, 1 egg yolk, 120 g of granulated sugar, 10 ml of vanilla extract, 4 g of ground cinnamon, 1 g of ground nutmeg, 1 g of ground ginger, and 2 g of fine sea salt until thoroughly blended.
Evenly distribute the brioche cubes into the greased baking dish, scattering the soaked sultanas, dried apples, and any remaining liquid throughout the bread layers.
Pour the custard mixture evenly across the bread cubes in the baking dish, pressing down gently on the bread with a flexible spatula until every cube is saturated.
Let the assembled pudding rest unbaked at room temperature for 30 minutes to allow the custard to fully absorb into the core of the bread.
Preheat the oven to 175°C (350°F) with the rack placed in the center position.
Drizzle the remaining 30 g of melted unsalted butter across the top surface of the soaked bread, then sprinkle 20 g of demerara sugar evenly over the pudding.
Bake the pudding uncovered in the center of the oven at 175°C (350°F) for 40 to 45 minutes until puffed and golden brown, ensuring an instant-read digital thermometer inserted into the center reaches at least 71°C (160°F).
Transfer the baking dish to a wire cooling rack and let rest for 15 minutes to allow the custard to settle before slicing.
Scoop the warm bread pudding into dessert bowls and serve warm alongside vanilla bean ice cream or warm vanilla pouring custard.
Chef's Notes
- Slightly stale bread creates the best texture because dehydrated crumb absorbs custard readily without disintegrating into mush. If using fresh brioche, toast cubes on a baking sheet at 120°C (250°F) for 15 minutes before assembly.
- Pre-soaking dried fruit in warm juice or spirit ensures the fruit remains plump and juicy during baking rather than pulling moisture away from the custard matrix.
- Demerara sugar on the crust provides an essential crunch that contrasts against the tender, custardy center of the baked pudding.
- Always rely on a digital probe thermometer inserted into the geometric center to confirm the egg custard has safely coagulated at 71°C (160°F) without curdling.
Storage
Refrigerator: 4 days — Cool completely within 2 hours, cover tightly or store in an airtight container.
Freezer: 2 months — Wrap individually sliced portions tightly in plastic wrap and aluminum foil before freezing.
Reheating: Reheat refrigerated portions covered with foil in an oven preheated to 165°C (325°F) until the internal temperature reaches at least 74°C (165°F), or microwave on medium power in 45-second intervals until steaming hot throughout.
Troubleshooting
The center of the bread pudding is loose and runny while the top is deeply browned
Cause: Oven temperature was running too hot, causing the surface to brown before the custard cooked through to the required 71°C (160°F).
Fix: Tent the baking dish loosely with aluminum foil to protect the crust and return to the oven at 165°C (325°F) until the center registers 71°C (160°F).
Prevention: Verify your oven temperature with an oven thermometer and ensure the rack is positioned centrally.
The texture is dry and bready rather than creamy and custardy
Cause: The bread was baked beyond safe doneness, or the bread cubes were not soaked long enough in the custard prior to baking.
Fix: Cannot be fixed within the pudding structure, but serving with generous amounts of warm pouring custard or melting ice cream will restore moisture.
Prevention: Allow the full 30-minute rest before baking and pull the dish from the oven immediately once the center hits 71°C (160°F).
Cultural Context
Bread pudding originated in 11th and 12th-century England as a frugal culinary necessity, commonly known as poor man's pudding, designed to salvage stale loaves of bread. Over centuries, it evolved from basic soaked bread into a beloved holiday and comfort staple across Britain and North America, enriched with dairy, spices, and dried fruits. Today, it stands as an enduring emblem of traditional home baking that bridges simple thrift with luxurious comfort.
