Brûlée Bread Pudding
Shack has been asking me to make him a bread pudding for about 18 years. Believe it or not, I am finally getting around to doing that now. I don't know why it has taken me two decades to make something I know would make him so happy but better late than never, right? Although I had dreams of making a pumpkin bread pudding with dark chocolate or some sort of exotic concoction, I was shot down at every turn. He said I could add cinnamon and he liked the idea of dulce de leche or caramel but that was it. Oh, and raisins. He wanted raisins in it. Yeah, whatever, like that is ever going to happen. Pretty demanding for a guy who has been waiting his entire adult life for one of these desserts. Maybe I do know why it has taken me two decades to make him some bread pudding.
My original plan was to make the caramel bread pudding from Martha Stewart but two things happened. First, I didn't have a round 9" cake pan so I decided to make it in a springform pan and I was kind of worried about pouring all that caramel in the bottom because I know it leaks. I was still going back and forth about whether to do the caramel when I realized that I absent mindedly dumped ALL the sugar from the recipe into the custard. Adding the caramel sauce would add another CUP of sugar to the pudding and that was not going to be a good idea. There is such a thing as too sweet so by messing up the recipe, my decision was made for me and a new bread pudding was born.
Instead of panicking, I just decided that I would come up with something else to do that would make it pretty and a little bit special but that wasn't going to turn it into a cloying mess. Then I thought "well, we all really love creme brulee, I love an excuse to get out my torch out and it would only add a couple tbls of sugar to the finished dish so why not just brulee the top?"
I googled and reassured myself that other people have done this with great success so that decision was made by the time the pudding went into the oven.
I still want to try the full caramel recipe from Martha another time but for now, this was a nice little happy accident.
He thinks there are going to be raisins in there but he is sorely mistaken. I really dislike raisins in food and even though he has waited this long for his bread pudding, I have lines that I do not cross for anyone.
|straight out of the oven before the brûlée|
This bread pudding is quite solid - almost like a cake texture so if you like your bread pudding really custardy and creamy, this one isn't for you but I like it this way.
Brulee Bread Bread Pudding
adapted from Martha Stewart