Bread Pudding Recipe

Prepare the Bread

Preheat your oven to 350°F (175°C). Cut the day-old bread into cubes and place them in a large mixing bowl.

Mix the Wet Ingredients

In another bowl, whisk together the milk, heavy cream, sugar, eggs, vanilla extract, cinnamon, and salt until well combined.

Combine and Bake

Pour the wet mixture over the bread cubes, ensuring all the bread is soaked. Let it sit for 15 minutes, then transfer to a greased baking dish and bake for 45-50 minutes until the top is golden brown.

Cook the Berries

In a saucepan over medium heat, combine the mixed berries, sugar, and lemon juice. Cook for about 10 minutes, stirring gently until the berries break down and the mixture thickens slightly.

Cool the Compote

Remove from heat and let it cool slightly before serving over the bread pudding.

Prepare the Hazelnuts

In a food processor, pulse the hazelnuts until finely ground. Be careful not to turn them into hazelnut butter.

Mix with Sugar and Cocoa

Add the powdered sugar and cocoa powder to the ground hazelnuts, pulsing until well combined. Set aside.

Heat the Dairy

In a saucepan, heat the milk and heavy cream over medium heat until just simmering.

Combine Custard Ingredients

In a bowl, whisk together the sugar, eggs, vanilla extract, and bourbon. Slowly pour the warm milk mixture into the egg mixture, whisking continuously to temper the eggs.

Cook the Custard

Return the mixture to the saucepan and cook over low heat, stirring constantly until it thickens enough to coat the back of a spoon. Do not let it boil.

Strain and Cool

Strain the custard through a fine-mesh sieve into a bowl and let it cool slightly before serving.