Equipment
Ingredients
Fruit and Nut Mix
- 100 g dried cranberries
- 50 g dried cherries
- 120 ml tawny port
- 300 g bosc pears, peeled, cored, and diced into 1cm cubes
- 100 g walnuts, toasted and roughly chopped
Base and Custard
- 500 g brioche loaf, stale, cut into 2.5cm cubes
- 400 ml whole milk
- 250 ml heavy cream
- 4 eggs
- 2 egg yolks
- 150 g granulated sugar
- 10 ml vanilla extract
- 3 g ground cinnamon
- 1 g ground nutmeg
- 2 g salt
- 20 g unsalted butter, softened, for greasing the dish
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 696 kcal
- Protein
- 13 g
- Carbohydrates
- 66 g
- Fat
- 36 g
- Fiber
- 4 g
- Sugar
- 44 g
- Sodium
- 364 mg
- Saturated Fat
- 11 g
- Trans Fat
- 0 g
- Monounsaturated Fat
- 6 g
- Polyunsaturated Fat
- 7 g
- Cholesterol
- 187 mg
- Potassium
- 282 mg
- Calcium
- 147 mg
- Iron
- 3.0 mg
- Magnesium
- 37 mg
- Phosphorus
- 181 mg
- Zinc
- 1.2 mg
- Vitamin A
- 280 mcg
- Vitamin C
- 3 mg
- Vitamin D
- 1.9 mcg
- Vitamin E
- 1.2 mg
- Vitamin K
- 4 mcg
- Vitamin B6
- 0.2 mg
- Vitamin B12
- 0.6 mcg
- Thiamin
- 0.10 mg
- Riboflavin
- 0.33 mg
- Niacin
- 0.4 mg
- Folate
- 37 mcg
- Water
- 129 g
- Alcohol
- 3 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
In a small saucepan, combine the dried cranberries, dried cherries, and tawny port. Heat gently over medium-low heat until just simmering. Remove from heat and let steep for 15 minutes to plump the fruit.
In a large mixing bowl, vigorously whisk together the whole eggs, egg yolks, granulated sugar, whole milk, heavy cream, vanilla extract, cinnamon, nutmeg, and salt until completely smooth and the sugar has dissolved.
Generously grease the 9x13 inch baking dish with the softened butter. Spread half of the stale brioche cubes evenly in the dish. Top with half of the diced pears, half of the toasted walnuts, and half of the steeped port-fruit mixture including the liquid.
Add the remaining brioche cubes, followed by the rest of the pears, walnuts, and steeped fruit. Pour the liquid custard evenly over the entire dish, ensuring all the bread gets coated.
Press down firmly on the bread with your hands or a spatula to submerge it in the custard. Let the pudding rest at room temperature for 1 hour so the brioche fully absorbs the liquids.
Preheat your oven to 175 degrees Celsius (350 degrees Fahrenheit).
Bake the bread pudding uncovered on the middle rack for 45 to 55 minutes. The edges should become deeply golden and puffed, while the center should be set but still have a slight jiggle.
Remove the baking dish from the oven and allow the pudding to cool for 15 minutes before serving. It will deflate slightly as it cools.
Chef's Notes
- Stale bread is absolutely essential for bread pudding. If your brioche is fresh, cut it into cubes and bake at 120C (250F) for 20 to 30 minutes to dry it out before starting.
- Tawny port provides nutty, caramel notes that ruby port lacks, pairing beautifully with the walnuts and autumnal flavor of the pears.
- Do not rush the resting phase. Allowing the bread to fully hydrate in the custard is the difference between a dense, luxurious pudding and an unappealing baked egg sponge.
- For a professional presentation, serve this pudding warm alongside a scoop of vanilla bean ice cream or a drizzle of warm salted caramel sauce.
Storage
Refrigerator: 4 days — Store tightly covered with plastic wrap or in an airtight container.
Freezer: 1 month — Freeze in individual slices tightly wrapped in foil and plastic.
Reheating: Cover with foil and bake at 160C until warmed through, or microwave individual portions in 30-second intervals.
Troubleshooting
Custard is curdled, watery, or weeping liquid
Cause: The pudding was overbaked or baked at too high a temperature, causing the egg proteins to tighten and squeeze out moisture.
Fix: Cannot be fixed. Serve with a creme anglaise, heavy cream, or ice cream to mask the weeping texture.
Prevention: Remove the pudding from the oven while the center still has a slight wobble, as residual heat will finish cooking the eggs.
Pudding is dry inside and lacks custard flavor
Cause: The bread was not stale enough, or it was not soaked long enough to absorb the custard base.
Fix: Serve with a generously poured warm dessert sauce or heavy cream to provide moisture.
Prevention: Use properly dried bread and ensure a minimum of 45 minutes of soaking time, pressing down occasionally.
Cultural Context
Bread pudding began as a frugal method for utilizing stale bread in 11th-century England, often known as poor mans pudding. This festive variation elevates the humble classic into a luxurious centerpiece for holiday gatherings, incorporating winter orchard fruits, fortified wine, and rich brioche.
