Ask and you shall receive! Here’s the recipe for my warm bread pudding with fudge sauce that I made for the LA Food Bank Benefit a couple of weeks ago. It’s spicy, custardy, and everything you’d want while it’s still chilly out! - Duff
Bread Pudding Ingredients
Makes 14-4 ounce (½ cup) servings
1 pound of stale brioche or challah (sliced into ¾ inch cubes)
118 grams butter
1 ½ cups cream
1 ½ cups milk
140 grams light brown sugar
70 grams granulated sugar
1 tablespoon vanilla extract
1 teaspoon salt
2 ½ teaspoons cinnamon
1 ¼ teaspoons nutmeg
1 ¼ teaspoons cloves
Fudge Sauce Ingredients
Note: you can serve this warm, or make it the day ahead and serve it cooled!
Makes 2 cups
225 grams granulated sugar
¾ cup milk
217 grams butter
1 ½ teaspoons vanilla extract
Pinch of salt
94 grams cocoa powder
Method for Bread Pudding:
Preheat the oven to 375°F.
Slice brioche or challah into ¾ inch slices (if you don’t have a stale loaf, slice the cubes a day before you plan on making the pudding and leave out on the counter).
Butter 14-4 ounce ramekins and set on a sheet tray. Fill each ramekin with the cubed bread until just below the brim. Set aside.
Combine the butter, cream, and milk in a pot and place over low to medium heat. Let the butter melt completely, then take the pot off the heat.
As the butter melts into the cream mixture, combine the light brown sugar, granulated sugar, vanilla extract, eggs, salt, and spices into a large heatproof bowl. Whisk the ingredients together until the eggs are completely combined.
Temper the sugary egg mixture with the warmed butter mixture: using a ladle or metal measuring cup, slowly whisk in the warmed butter mixture into the sugary egg mixture. Go slowly at first until the bowl feels warm on the outside, then finish adding the warmed butter mixture. Whisk until all of the ingredients are combined.
Using a ladle or liquid measuring cup, pour the pudding mixture over the ramekins, filling each until just below the brim. Make sure to continue to whisk the pudding mixture as you’re pouring them into the ramekins as the spices will settle to the bottom!
Bake in the oven for 20-25 minutes until the bread pudding is just set: the bread on top should be slightly crispy and browned.
Take out of the oven and let cool slightly. You can leave them in the individual ramekins, or take a butter knife (or offset spatula) and go around the edges of the pudding, then release into a bowl. Serve with a big ol’ scoop of vanilla ice cream (or any other flavor you’d like) and drizzle the fudge sauce on top!
Method for Fudge Sauce:
In a large pot, combine the granulated sugar, milk, butter, vanilla extract, and salt, place mixture over low to medium heat. Let the butter melt completely and take off the burner.
In a bowl, sift the cocoa powder, making sure there are no large chunks.
Once butter has melted, add the sifted cocoa powder to the pot. Using an immersion blender, or a whisk, combine the ingredients until you see no cocoa powder globs.
Serve warm and drizzle on top of your bread puddings, or make a day ahead!