Bread Pudding

Bread Pudding
Yield
10servings
Yield
10servings
Bread Pudding
Yield
10servings
Yield
10servings
Ingredients
  • 1/2 cup light brown sugar
  • 1 1/2 cups sugarplus 1 tablespoon (5 1/4 ounces)
  • 1loaf brioche breadcut into 1/2-inch cubes (about 10 cups)
  • 9large egg yolks
  • 4teaspoons vanilla extract
  • 1teaspoon ground cinnamon
  • 3/4teaspoon fine salt
  • 2 1/2cups cream
  • 2 1/2cups milk
  • 2tablespoons buttermelted
  • 16ounces dark cherriesfrozen or canned
Yield:
Instructions
  1. Adjust oven racks to middle and lower-middle positions and heat oven to 325˚ F.
  2. Combine brown sugar and 1 tablespoon granulated sugar in small bowl; set aside.
  3. Spread bread cubes in single layer on 2 rimmed baking sheets.
  4. Bake, tossing occasionally, until just dry, about 15 minutes, switching trays from top to bottom racks halfway through.
  5. Cool bread cubes about 15 minutes; set aside 2 cups.
  6. Whisk yolks, remaining sugar, vanilla, cinnamon and salt together in large bowl.
  7. Whisk in cream and milk until combined.
  8. Add remaining 8 cups cooled bread cubes and toss to coat.
  9. Transfer mixture to half-sized hotel pan and blend in cherries.
  10. Let stand, occasionally pressing bread cubes into custard, until cubes are thoroughly saturated, about 30 minutes.
  11. Spread reserved bread cubes evenly over top of soaked bread mixture and gently press into custard.
  12. Using pastry brush, dab melted butter over top of unsoaked bread pieces. Sprinkle brown-sugar mixture evenly over top.
  13. Place bread pudding in a half hotel pan and bake on middle rack until custard has just set, and pressing center of pudding with finger reveals no runny liquid, 45 to 50 minutes. (Instant-read thermometer inserted into center of pudding should read 170˚F.)
  14. Transfer to wire rack and cool until pudding is set and just warm, about 45 minutes.
  15. Serve warm.