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.
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
- Preheat the oven to 350°F. Brush a large baking dish with some of the melted butter.
- In a large bowl, whisk together the remaining melted butter, vanilla extract, bourbon, sugar, salt, and almond milk to create the custard.
- Once the custard has cooled slightly, whisk in the eggs.
- Add the brioche bread cubes and dried blueberries to the custard. Let it soak for at least 1 hour.
- Pour the soaked bread mixture into the prepared baking dish and dust the top with cinnamon.
- Bake for 45 minutes, or until the edges of the bread pudding are browned and the center is set but still slightly wobbly.
Tools I Used
Written by Will Chiong who lives and works in New York building useful things.