English Bread Pudding

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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!

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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

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Equipment:

• Oven

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Directions:

1. Please visit my "Cookie Spice Blend" for the recipe.

2. Prepare the Bread Pudding

3. Preheat oven to 190°C (375°F).

4. In a large bowl, mix raisins, candied peels, and brandy. Set aside to soak.

5. If the stale bread is too hard to slice, soak with water and bake at 190°C (375°F) for 10–12 mins until soft and crispy.

6. Coarsely dice the bread and transfer to a large mixing bowl.

7. Lower oven temperature to 160°C (320°F).

8. Lightly grease your baking pans with butter.

9. Make the Custard

10. In another bowl, combine milk, eggs, and browned butter.

11. To make browned butter, melt butter and cook until sizzling quiets and solids brown. Strain and weigh. Top off with olive oil to match original butter weight.

12. Pour the custard over the bread and mix until fully absorbed and slightly mushy.

13. Add sugar, cookie spice, and the brandy-soaked raisin mixture.

14. Stir until fully combined.

15. Spread mixture into prepared baking pans.

16. Prepare the Crumble

17. In a large bowl, combine sugar, flour, and salt.

18. Add cold butter and rub until mixture resembles wet sand.

19. Sprinkle crumble evenly over the bread pudding.

20. Bake and Serve

21. Bake for 60–70 mins or until the top is golden and crisp.

22. Let cool slightly before slicing.

23. Serve warm and enjoy.

It's starting to smell like Xmas...

Nourishing...

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Recipe Video: