Hey, shoutout to my Insta-friend Natalie for inspiring this English bread pudding recipe that's got me hooked! Now, y'all know I can't resist putting my own spin on things. So, I went ahead and soaked the raisins and citrus peel in brandy—talk about a flavor bomb! And let's not even get started on the browned butter; it adds this nutty, rich depth that you won't be able to resist.
Just outta the oven...
But wait, there's more! You know that moment when you take a bite and hit the crumbly layer on top? Yep, I added that extra crumble layer just for that crunchy, melt-in-your-mouth experience. It's like hitting the jackpot with every forkful.
So, don't get me wrong, Natalie's bread pudding is already amazeballs, but I just had to add my own flair to it. Trust me, you'll want to make this your go-to comfort dessert. Give it a try and let me know what you think!
Ingredients:
Inspired by @windsor__foodie
(Make two 9" round or one 8" X 8"square pudding)
Bread Pudding:
Raisins, 100g
Citrus Peels, 50g
Brandy, 2 TBSP
Any Stale Bread, About 500g I am using 2 sourdough loaves
Whole Milk, 400g
Eggs, 2
Browned Butter, 60g + More For Greasing
Demerara Sugar, 80g
Cookie Spice Blend Homemade, 2 TSP
Crumble:
Light Muscovado Sugar, 40g
Unbleached All Purpose Flour, 150g
Sea Salt, Pinch
Unsalted Butter Cold Diced, 100g
Equipment:
Oven
Directions:
Please visit my "Cookie Spice Blend" for the recipe.
Prepare the bread pudding.
Preheat oven to 190 degree celsius or 375 fahrenheit.
In a large bowl, add raisins, peels and brandy.
Mix to combine well.
Set aside until ready to use.
If you can slice your stale bread easily, you can skip these steps.
Soak stale bread with some water.
Transfer onto a baking tray.
Wack to the oven and bake for 10 to 12 mins or until soft and crispy.
While the bread is still warm, coarsely dice it into cubes and transfer to a large mixing bowl.
*Lower the temperature of the oven to 160 degree celsius or 320 fahrenheit.*
Lightly grease baking pans with some butter.
In another large bowl, combine milk, eggs and browned butter.
*To make browned butter, melt butter in a sauce pot, and continue cooking until the sizzling becomes subtle. Keep an eye on it as it can burn very fast. Cook for another 30 secs to 1 min or until the milk solids are browned. Remove from heat and pass it through a coffee filter over a sieve and bowl. Weigh the browned butter and compensate for the weight with some olive oil.*
Add this wet mixture to the bread.
Mix until the bread is wet and almost becomes like a batter.
Add in sugar, cookie spice and the raisin mixture.
Mix to combine well.
Spread the bread pudding mixture onto the prepared pans.
Prepare the crumble.
In a large bowl, add sugar, flour and salt.
Mix until well combined.
Add in the cold butter.
Mix to combine well until it resembles wet sand consistency.
Sprinkle the crumble over the bread pudding.
Wack to the oven and bake for 60 mins to 70 mins or until the crumbles are golden brown.
Set aside to cool down slightly before slicing and serving.
Enjoy.
It's starting to smell like Xmas...
Nourishing...