Bread Pudding – a delicious recipe with milk, sugar, vanilla bean, eggs, egg yolks, croissants. Easy to follow and perfect for any occasion.
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Preheat the oven to 315 degrees F.
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For the custard: Pour the milk and half of the sugar into a non-reactive, 2-quart heavy-bottomed saucepan.
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While the milk is heating over medium-high heat, use a sharp paring knife to slice the vanilla bean in half lengthwise.
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Separate the seeds from the outside skin by scraping the bean with the knife.
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Place the skin and seeds in the heating milk.
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Scald the milk mixture by heating it until bubbles start to form around the edge of the pan.
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Remove from heat.
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Place the remaining sugar, the whole eggs, and egg yolks in a large mixing bowl and whisk until well incorporated.
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When you add sugar to eggs (especially to egg yolks), it is important to create an emulsion quickly or else a chemical reaction that produces heat will occur.
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If you do not whisk immediately, this heat will cook the egg yolks and cause lumps in the custard.
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Continue to whisk while slowly pouring the hot milk into the egg mixture and whisking until the mixture is smooth and homogenous in color.
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Try not to create air bubbles on the surface of the custard when you whisk, as these can form a crust on the baked custard.
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Pour the mixture through a fine-mesh sieve to remove the vanilla bean pieces and any overcooked eggs.
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If you are using raisins, evenly distribute them on the bottom of each mold.
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Slice the brioche into 3/4-inch-thick slices and remove the crust.
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Dice each slice into 1/2-inch cubes.
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Fill 6 (8-ounce) molds about half-full with the brioche cubes.
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Fill the molds half-full with the custard and set them in a roasting pan in the oven (it is much easier to transfer the pan with the molds only half-full).
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Fill the molds to the top with the custard.
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It is important to fill the molds completely since the custard loses volume as it bakes.
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Traditionally, custard is baked in a hot water bath to insulate it from the direct heat of the oven and to keep the eggs from cooking too fast, which would cause them to separate.
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Use hot water from the tap and pour enough water into the roasting pan to reach halfway up the sides of the molds.
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When baked correctly, the custard should tremble slightly when gently shaken.
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In a conventional oven, this should take about 1 hour 15 minutes for a large mold, 45 minutes for individual molds.
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If you detect any liquid under the skin, the custard is under baked.
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Put it back in the oven and shake it every 5 minutes until it is ready.
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If the custard begins to bubble during baking, reduce the oven temperature by 25 degrees F (14 degrees C).
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Remove the mold from the oven and the water bath and place on a wire rack for 30 minutes.
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Refrigerate for 2 hours before serving; it will finish setting in the refrigerator.
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Let the water bath cool before removing it from the oven.
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To unmold: Carefully run a sharp paring knife around the inside of each mold to loosen the custard.
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Invert a flat plate over the bread pudding.
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Place 1 hand on either side, grasping both plate and mold, and flip them both so that the mold is on top.
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Gently lift off the mold.
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You may need to tap the bottom of the mold to release the custard.
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Sometimes I like to decorate the plate by alternating drops of Creme Anglaise sauce and raspberry sauce around the bread pudding.
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Then I swirl the sauces together with the tip of a paring knife.
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Jacques' tip: If you wanted to make this in a single large mold or baking dish, follow the exact same directions using an 8-cup mold or baking dish.
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A large bread pudding will need to bake for about 60 minutes.
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Use the same test for doneness.
No nutritional information available.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.