Cheflog

BREAD PUDDING

TOASTING BREAD

INGREDIENT	PROCEDURE
Loaf bread, cut into 1-2 inch cubes1 ¹⁄₄ lb	1 Adjust oven rack to middle position. Heat oven to 275°F (130°C). 2 On a rimmed baking sheet, spread bread in an even layer and bake, rotating sheet and stirring bread cubes several times during baking, until bread is completely dried, but not browned or changed in color, 30 to 40 minutes. 3 Remove from oven and set aside to cool. 4 Adjust oven temperature to 350°F (175°C).

CUSTARD BASE

INGREDIENT	PROCEDURE
Eggs2 unit Egg yolks2 unit Granulated sugar, divided³⁄₄ cup Vanilla extract4 tsp Orange zest, grated1 tsp Lemon zest, grated1 tsp Cinnamon, divided³⁄₄ tsp Diamond crystal kosher salt¹⁄₂ tsp Ground nutmeg¹⁄₄ tsp Heavy cream2 cups Whole milk2 cups Dried fruit¹⁄₂ cup	1 In a large bowl, add eggs, egg yolks, 1/2 cup granulated sugar, vanilla extract, 1/2 teaspoon cinnamon, nutmeg, citrus zest, and salt and whisk to combine. 2 Whisk in cream and milk until combined. 3 Stir in toasted bread and dried fruit and let sit, pressing down on bread occasionally, for 5 minutes. 4 Stir gently to combine, ensuring the cubes of bread left unsubmerged on the top are now submerged on the bottom, and press gently on bread occasionally until bread is saturated and custard is mostly absorbed, about 5 minutes more.

INGREDIENT

PROCEDURE

Eggs2 unit

Egg yolks2 unit

Granulated sugar, divided³⁄₄ cup

Vanilla extract4 tsp

Orange zest, grated1 tsp

Lemon zest, grated1 tsp

Cinnamon, divided³⁄₄ tsp

Diamond crystal kosher salt¹⁄₂ tsp

Ground nutmeg¹⁄₄ tsp

Heavy cream2 cups

Whole milk2 cups

Dried fruit¹⁄₂ cup

In a large bowl, add eggs, egg yolks, 1/2 cup granulated sugar, vanilla extract, 1/2 teaspoon cinnamon, nutmeg, citrus zest, and salt and whisk to combine.

Whisk in cream and milk until combined.

Stir in toasted bread and dried fruit and let sit, pressing down on bread occasionally, for 5 minutes.

Stir gently to combine, ensuring the cubes of bread left unsubmerged on the top are now submerged on the bottom, and press gently on bread occasionally until bread is saturated and custard is mostly absorbed, about 5 minutes more.

ASSEMBLY

INGREDIENT	PROCEDURE
Soaked bread mixture1 batch Unsalted butter, melted2 tbsp Granulated sugar, reserved1 tbsp Cinnamon, reserved¹⁄₄ tsp	1 Carefully transfer mixture to a 13- by 9-inch baking dish and gently press cubes into custard. 2 Using a pastry brush, dab melted butter over top of bread. 3 In a small bowl, combine the remaining 1 tablespoon sugar and remaining 1/4 teaspoon cinnamon. 4 Sprinkle the cinnamon-sugar mixture evenly over top.

BAKING

INGREDIENT	PROCEDURE
Assembled bread pudding1 batch	1 Place bread pudding on a rimmed baking sheet and bake at 350°F (175°C) until custard has just set, top is lightly browned and crisp, and pressing center of pudding with finger reveals no runny liquid, about 30 minutes. 2 (An instant-read thermometer inserted into center of pudding should read about 170°F; 75°C.) 3 Transfer to wire rack and cool until pudding is set, about 30 minutes. 4 Serve warm.

INGREDIENT

PROCEDURE

Assembled bread pudding1 batch

Place bread pudding on a rimmed baking sheet and bake at 350°F (175°C) until custard has just set, top is lightly browned and crisp, and pressing center of pudding with finger reveals no runny liquid, about 30 minutes.

*(An instant-read thermometer inserted into center of pudding should read about 170°F; 75°C.)*

Transfer to wire rack and cool until pudding is set, about 30 minutes.

Serve warm.

Generated on 2/4/2026