Custard Bread Pudding

Budín de Pan

Almost everyone likes bread pudding, but this one with strong Spanish influence, is my personal favorite. It's quite elegant with a very smooth custard. Start making the pudding a day ahead to allow for soaking the bread with the egg and milk custard. Serve warm with Strawberry Dessert Sauce or Mexican Vanilla Pudding and garnish the dessert with fresh berries, mangos, or peaches

Recept afdrukken

Equipment

9-inch square glass baking dish

Ingrediënten

Makes 6 to 8 servings

▢ 1 16-ounce day-old loaf of sweet French bread, sliced ½ inch thick
▢ 3 large eggs plus 2 egg yolks
▢ 3 cups whole milk
▢ 2 ⁄3 cup sugar plus ⅓ cup for the topping
▢ 1½ teaspoons pure vanilla extract
▢ ⅛ teaspoon salt
▢ 2 tablespoons unsalted butter melted

Instructies

Liberally grease a 9-inch square glass baking dish.
Remove the crusts from the bread.
Place a single layer of sliced bread in the baking dish.
Cut the bread to fit closely and neatly together.
Arrange a second bread layer over the first.
Set aside.
In a mixing bowl, beat the eggs and yolks together with a fork.
Add the milk, 2⁄3 cup of the sugar, vanilla, and salt.
Mix very well.
Pour the custard slowly over the bread, stopping once or twice to stir the custard mixture to prevent the sugar from settling to the bottom.
When all of the custard has been poured over the bread, gently press the bread with the back of a wooden spoon into the custard to soak thoroughly.
Place a piece of plastic wrap directly on the surface of the pudding and refrigerate overnight.
About 1 hour before baking, remove the pudding from the refrigerator.
Preheat the oven to 350°.
Bring 2 cups of water to a boil.
Melt the butter and drizzle on top of the pudding.
Sprinkle evenly with the remaining ⅓ cup of sugar.
Place the pudding pan into a larger pan and place them in the middle of the oven.
Pour boiling water into the larger holding pan to a height of 1 inch.
Bake, uncovered, 45 to 50 minutes, or until a tester inserted in the center comes out clean.
The pudding will be puffed and barely brown.
Remove the pudding and water bath from the oven.
Raise the oven rack one step closer to the broiler (or if your broiler is separate, simply heat the broiler).
Put the pudding under the broiler and brown the top of the pudding briefly, 2 to 3 minutes, until evenly browned.
Watch carefully and turn the pan around to brown evenly.
Cool the pudding on a rack about 20 minutes.

Notes / Tips / Wine Advice:

Cut into neat squares or rectangles and serve warm.

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Recipe Category Dessert

Country Mexican