jer 旨い
• Jun 30, 2023
Main
preferably enriched, like brioche or challah. if your bread isn’t stale already, you can toast it in a low oven until dried out.
if out of season use thawed frozen peaches (1 cup = 1 peach)
for the custard
for the cream
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slice your loaf of bread into bite sized cubes, around 1 inch, and set aside. if your bread isn’t significantly stale, set it in your oven on the lowest heat until dried out.
instead of slicing into cubes, you could also tear the bread into small chunks for a more rustic texture
in a saucepan over medium heat, bring your milk (1 cup), butter (2 Tbsp), sugar (¼ cup) and spices up to a simmer. allow the milk to scald, but do not let it come to a full boil. aim for around 180°F peak temperature, and then allow it to cool down to around 110°F.
once slightly cooled, crack in your eggs (3 large) one by one while constantly whisking. this prevents the eggs from becoming scrambled.
soak your bread in the custard for about 15 minutes for the best absorption. optionally sprinkle raw sugar on top for a bit of caramelization and texture
bake at 350°F for ~45-50 minutes, or until the custard is fully set.
once finished, allow the bread pudding to cool slightly for 15-20 minutes, so the custard has a chance to slightly solidify and it doesn’t fall apart when you slice it from the pan. in the meantime, prepare your cream.
in a large bowl, gently beat your ingredients together with a whisk, incorporating some air to lighten the consistency but by no means whipping the cream. keep chilled until ready to serve.
