Bread Pudding

July 11, 2018

I’m not usually a fan of making dessert as the recipes usually have to be extremely precise and don’t allow for much improvization. I like bread pudding because the recipe is pretty forgiving and allows for a lot of different customizations.

Usually a bread pudding recipe calls for raisins, but I prefer to use dried blueberries. I also prefer to use almond milk to regular milk, just because I always have it on hand and it adds an interesting flavor.

  • 8 servings
  • 10 mins
  • 20 mins
  • 30 mins
  • Ingredients

    • 8 ounces brioche bread, cut into 2-inch cubes
    • 2 tbsp butter, melted
    • 1 tsp vanilla extract
    • 3 eggs
    • 1/4 cup sugar
    • 1 pinch salt
    • 8 oz almond milk
    • 1 oz bourbon
    • 2 oz dried blueberries
    • 1 tsp cinnamon

    Equipment

    Instructions

    1. Preheat the oven to 350°F. Brush a large baking dish with some of the melted butter.
    2. In a large bowl, whisk together the remaining melted butter, vanilla extract, bourbon, sugar, salt, and almond milk to create the custard.
    3. Once the custard has cooled slightly, whisk in the eggs.
    4. Add the brioche bread cubes and dried blueberries to the custard. Let it soak for at least 1 hour.
    5. Pour the soaked bread mixture into the prepared baking dish and dust the top with cinnamon.
    6. Bake for 45 minutes, or until the edges of the bread pudding are browned and the center is set but still slightly wobbly.

      Written by Will Chiong who lives and works in New York building useful things.