London Fog Bread Pudding
February 24. 2018
What’s the perfect recipe to make with leftover bread that’s gone crisp & stale? Yup, it’s bread pudding. If you know me, you’ll know that I fit the stereotype of a frugal asian perfectly and that I’m always freezing my leftovers. Whether it’s leftover bread from my Ajitsuke Tamago Bruschetta, bananas for my ultimate banana bread recipe, or even egg whites from leftover pastry cream & curds, the freezer has pretty much become my second best friend next to my hand mixer.
So when I found myself with the better half of stale, once-beautiful loaf of french bread, I knew immediately it had to get doused in cream, sugar, and all the other delicious flavors that make up this London Fog bread pudding recipe. Bread pudding is another one of those recipes that everyone has preferences over. This bread pudding recipe is what I think bread pudding should be — warm & gooey with custard that's just set and pieces of bread that you can pull apart to enjoy one by one. Of course, that’s personal preference, so if you enjoy a a more cohesive bread pudding, I would suggest increasing the amount of cream base my recipe calls for and letting the bread sit for a couple hours.
But regardless of how you enjoy your bread pudding, there’s one thing you just can’t skip or change in this recipe — the sugar sprinkle. My favorite part about this bread pudding recipe is the crunchy caramelizes tops of the pudding. So if there’s only one thing you keep constant in this recipe, promise me that it’s the healthy amount of sugar you put on top of the bread pudding before you bake it. Give it a try and let me know what you think!
London Fog Bread Pudding
Brad & Butter - February 24, 2019
- 1 loaf artisan bread (should yield about 3 cups when chopped)
- 1 + 1/2 cups heavy cream
- 3 egg yolks
- 1/2 cup granulated white sugar (plus more for dusting)
- 1 tsp. vanilla extract
- 1 tsp. salt
- 2 bags early grey tea
- 1/2 cup semi-sweet chocolate chips
- Bring the heavy cream, sugar, vanilla extract, salt, and tea bags to a simmer and infuse for 10 minutes. While the cream is infusing, separate three yolks and place them into a mixing bowl. Discard the tea bags and slowly pour the infused cream over the egg yolks, whisking vigorously until fully incorporated. Set aside.
- Preheat the oven to 175C/350F degrees.
- Cut the stale bread into 1-inch cubes and toss with the cream base. Let the bread hydrate in the fridge for at least 30 minutes, or until the bread has absorbed almost all the liquid. Fold in the chocolate chips.
- Line a baking tin with parchment paper and transfer the bread pudding into the tin. Press down on the mixture to pack tightly. Sprinkle with more granulated sugar and bake for approximately 25-30 minutes, or until the bread pudding is golden brown and springs back when prodded.
- Serve as is or with fresh whipped cream and enjoy!