Brownes Bistro Bread & Butter Pudding
Submitted by stewart31
A proper bistro-style bread and butter pudding with layers of buttered French bread, raisins, and citrus zest baked in a rich custard of cream, eggs, and dark rum. Golden, crusty on top, silky underneath.
YIELD
8 servingsPREP
20 minCOOK
1 hrsREADY
1 hrsThis is bread and butter pudding the way a proper bistro does it.
Slices of French bread get buttered, layered with raisins and lemon or orange zest, then soaked in a custard made with equal parts milk and heavy cream, four whole eggs, four extra yolks, and a splash of dark rum.
The trick is pouring the custard down the side of the dish so the top layer stays dry and crisps up into a gorgeous golden crust while everything underneath turns soft and custardy.
Baked in a water bath, the pudding sets gently and evenly. Serve it hot with creme anglaise and watch the table go quiet.
Kitchen Tips
- Use day-old French bread. Fresh bread is too soft and turns mushy in the custard.
- Pour the egg mixture down the inside edge of the dish, not over the top. A dry top layer is what gives you that crispy, caramelized finish.
- The water bath is essential. It insulates the custard from direct heat and prevents it from curdling or cracking.
- Sprinkle the sugar on top just before baking for the best crust.
Ingredients
Directions
In a small saucepan over medium heat, combine milk, cream and vanilla.
Slowly bring almost to the boiling point, remove from heat and let stand 30 minutes.
Remove and discard vanilla pod before serving.
Cut the bread into thick (½ inch) slices, removing the crusts if desired.
Spread each slice thinly with butter and cut into quarters (or halves if slices are very small).
In a large buttered baking dish (casserole or souffle), arrange one-third of the buttered bread in a layer on the bottom.
Sprinkle a half each of the raisins, lemon or orange zest and sugar evenly on top.
Arrange another one-third of the bread on top, sprinkle with remaining raisins, zest and sugar.
Arrange the remaining bread, buttered side up, on top.
In a bowl, lightly beat the eggs and yolks with the milk, cream and rum.
Pour this mixture into a spouted jug, for easier pouring.
Pour the egg mixture down into the side of the baking dish.
Avoid getting the top layer wet or it won’t crisp up.
Sprinkle sugar on top.
Place the baking dish in a large roasting pan containing a shallow layer of boiling water.
Place in a 350℉ (180℃) F oven and bake for about 30 to 40 minutes, until the custard is set and the top is brown and crusty.
Serve hot from the dish accompanied by creme anglaise.
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