I generally avoid bread pudding. I admit this is a texture issue as I don't like things that are soggy, or have an unpleasant texture, like cottage cheese. Just thinking about it is unpleasant. So I put on my big girl pants and thought through how to make a bread pudding for someone like me, who is not keen on the idea in the first place.
Years ago I learned some secrets for french toast that greatly improve on the basic method and that had me thinking about how the wife and I once had french toast bread pudding at a tiny cafe that was in the same building at the A Book for All Seasons bookshop in Leavenworth, Washington. I love that bookstore. It is small but thoughtfully stocked and I can always find something I need. One may argue that I can do that in any bookstore but that is beside the point. Back to our bread pudding.
I started with a simple french toast bread pudding recipe, brioche with a custard mix and then added some buttery, brown sugary, nutty crunch. Add a dollop of very lightly seasoned whip cream and a drizzle of maple syrup, or just skip brunch and serve it as a dessert with a scoop of vanilla ice cream!
Ingredients
1 loaf Brioche or Challah
8 large eggs
1 1/2 cups whipping cream
1 1/2 cups whole milk
1 cup granulated sugar
1 tablespoon vanilla extract
2 tablespoons flour
1/2 teaspoon salt
1/2 teaspoon ground nutmeg
Topping
1/2 cup salted butter
3/4 cup packed dark brown sugar
3/4 cup chopped pecans (or other nuts of your preference)
1 teaspoon cinnamon
Prep a rectangular baking dish, 13x9 preferred with butter or baking spray with flour. Set out a large shallow pan to use for the water bath that your baking dish fits into, I use a roasting pan.
Cut the bread into 3/4 inch thick slices. Arrange the slices in rows, leaning and overlapping as necessary, if serving to guests you want it to be pretty but otherwise just smoosh it in there. If you want to be extra fancy, use a braided brioche.
In a large bowl, beat the eggs (by hand or with an electric mixer) until light and slightly thicker, 2-4 minutes. Beat in the cream, milk, sugar, flour, vanilla, salt and nutmeg. Pour over the bread in the dish, making sure to pour between the slices of bread, and gently push down on the bread to soak up the custard.
Combine the topping ingredients, cutting the butter into the other ingredients. I usually just use a fork but if you are feeling fancy you can get out a pastry cutter. Spread the mixture over the soaking bread, pushing some down between the slices.
Cover and refrigerate allowing to soak, either overnight, or at least 1 hour. The bread will soak up all the custard if you give it the time. Otherwise it will seem like there is too much.
Preheat the oven to 350, Place in the center of the larger pan, adding hot water into the larger pan to come up the side of the baking dish. Bake 36-40 minutes. It will look puffy, golden brown, and when you touch the top it should feel spongy, not dry or crusty.
Serve with a drizzle with maple syrup or add a dollop of whipped cream (1 cup whipping cream + 2 tablespoons powdered sugar + 1/2 teaspoon vanilla = lightly sweetened whip cream). I went for a drizzle of maple syrup and a sprinkle of powdered sugar so I didn't have to wait for the cream to whip. Our whole house just smelled SO GOOD.
Since there is no party happening here, I made a half batch and baked it up in a 9 inch square dish. If you are going to do the same, grab a small size brioche, or put the other half in the freezer for later use.
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