Custard Bread Pudding with Raspberry Coulis

This is the last time we were at Julienne’s–I have my hand on Frances’ shoulder.

Like my dad, Frances never lost her Scottish accent, and was just the sweetest lady you could ever imagine. She loved telling jokes, and would tell anyone and everyone she knew about “Christina’s Cucina”, emphasizing the last word in the best Italian accent she could muster! Sadly, Frances passed away in early 2018, and I miss her terribly.

Frances knew how much I loved the “crème brûlée French toast with crème anglaise and fresh berry coulis” as it was on the Julienne menu, so she shared the recipe with me from the Julienne cookbook which her daughter had.

As noted in the cookbook, it’s more of a custard bread pudding recipe than a French toast recipe, and guests would often order it as a breakfast “dessert” to share. As you can see in the group photo above, I just ordered it as my breakfast!

This custard bread pudding is one of those things you keep thinking about after you’ve eaten it, it’s that delicious! The combination of the caramelized crème anglaise and berry coulis with each bite of the bread pudding is simply marvelous. I hope you’ll try my lighter version and enjoy it as much as I do.

I absolutely love bread and butter puddings! This is my orange and dark chocolate bread pudding.

If you’re in the San Marino area, pop into Julienne’s. This family-owned restaurant is one that I often recommend due to their high quality standards and lovely European atmosphere. There is also a little shop with the loveliest gift items, and foods, too.  

Please don’t be intimidated to make this recipe as it’s truly not difficult. It’s a bit more labor intensive than my usual recipes, but if you just follow the step by step directions, you’ll see that it’s worth the effort! All three components can be made ahead of time, too, if you’d like to serve this for an upcoming event. 

NB: The original recipe made in a 9×13 pan requires 15 extra-large eggs, 10 extra-large egg yolks, 4 cups heavy cream, and more sugar than I wanted to use, so I’ve significantly reduced all these amounts as well as the serving size (making it in an 8×8 pan). I have to say, I’m absolutely delighted with the results!

Layer half of the sliced bread onto the caramel in the pan, then pour half of the egg and cream mixture over the top.

Arrange the remaining bread on top and cover with the rest of the custard mixture.

Make sure each piece is completely soaked by pressing down the pieces of bread, then allow to absorb the liquid for about an hour (or up to 24 hours, covered in the fridge) before baking (do not refrigerate if only soaking for an hour). Bring to room temperature before baking if you make it a day ahead.

Press the purée through a fine sieve and set aside.

Make the Crème Anglaise

-Can be made up to 2 days ahead. Keep refrigerated.

You’ll still have time to make this while the custard bread pudding is baking. Whisk the sugar, egg yolks, and corn starch in a deep bowl. 

Put the cream and milk in a small pot with the leftover vanilla bean over medium heat until tiny bubbles begin to appear along the edge of the pot. 

Once the bubbles appear, slowly pour about half of the heated liquid into the egg yolk mixture while whisking continuously. Put the remaining cream and milk in the pot back over medium heat, and whisk the liquid in the bowl into the pot.

Using a wooden spoon continue cooking and stirring the créme anglaise until it thickens, then remove from heat. 

Serve the Custard Bread Pudding with Crème Anglaise and Raspberry Coulis

Invert the custard bread pudding onto a large ovenproof platter, or tray, and cut into 9 squares. (If  you have a kitchen torch, you can place the pieces onto serving plates before the next step.)

Pour equal amounts of crème anglaise over each square then sprinkle a little brown sugar on the top of each piece. Put under a preheated broiler/grill for about  a minute, just until the sugar caramelizes. If using a kitchen torch, skip the broiler/grill and brûlée the tops with the torch instead.

Put the pieces on serving plates and spoon some raspberry coulis around half of the plate. 

Decorate with raspberries and sprigs or leaves of mint.

I can assure you the plates won’t stay full for long!

Try this wonderfully simple rhubarb pudding when you don’t have time to make this custard bread pudding (from my pal Camilla at Fab Food 4 All).

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Custard Bread Pudding with Raspberry Coulis

Yield: 9 servings

Prep Time: 45 minutes

Bake Time: 45 minutes

Additional Time: 5 minutes

Total Time: 1 hour 35 minutes

A rich and decadent custard bread pudding breakfast/dessert served at Julienne restaurant in San Marino, California.

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Ingredients

Caramel

• 2 oz (57 g) butter
• ½ c (57 g) brown sugar
• 2 Tbsp Lyle's golden syrup

Bread Pudding

• 4 eggs, beaten
• 8 oz (235 ml) heavy cream
• 6 oz (175 ml) whole milk
• 2 Tbsp Grand Marnier
• 1 tsp vanilla extract
• 1 vanilla bean, split lengthwise and vanilla removed
• 12 to 14 oz loaf of stale French bread, panettone, pandoro, brioche, croissant etc., cut into ¾" slices

Crème Anglaise

• 3 egg yolks
• 2 ½ Tbsp sugar
• 1 tsp corn starch
• 8 oz (235 ml) milk
• 4 oz (118 ml) heavy whipping cream
• leftover vanilla bean from bread pudding

Raspberry Coulis

• 1 Tbsp lemon juice
• 3 Tbsp water
• ¼ c (57 g) sugar
• almost 2 c (220 g) fresh raspberries

To Serve

• 1 Tbsp (or as much as needed) brown sugar
• raspberries to decorate
• mint leaves

Instructions

Special equipment (optional): kitchen torch

Oven temperature: 350˚F (175˚C)

Make the Caramel

1. Put the brown sugar, butter and Lyle’s golden syrup in small pot and stir over medium heat until it comes to a simmer. Continue to cook over low heat (keep it just simmering), stirring occasionally for about 5 to 7 minutes.
2. Pour into an 8×8 ovenproof pan.
3. The caramel will cover the bottom of the pan. Set aside.

Make the Custard Bread Pudding

-Once assembled, can be refrigerated for 24 hours before baking. 

1. Place the eggs, milk, Grand Marnier and the inside of a vanilla bean (use the tip of a knife to slit the bean lengthwise and scrape out the seeds) into a bowl or a large jug. Do not discard the vanilla bean, you can use it in the crème anglaise below.
2. Whisk well, then add the cream and whisk again.
3. Layer half of the sliced bread onto the caramel in the pan, then pour half of the egg and cream mixture over the top.
4. Arrange the remaining bread on top and cover with the rest of the custard mixture.
5. Make sure each piece is completely soaked by pressing down the pieces of bread, then allow to absorb the liquid for about an hour (or up to 24 hours, covered in the fridge) before baking (do not refrigerate if only soaking for an hour). Bring to room temperature before baking if you make it a day ahead.
6. Place the custard bread pudding  in a preheated oven for about 45 minutes until puffed and golden brown. It will look like this when it first comes out of the oven, but will deflate right away. 

Make the Raspberry Coulis

-Can be made up to 3 days ahead. Keep refrigerated.

1. While the pudding is baking, put the sugar, water and lemon juice in a small pot and heat until the sugar melts, then allow to cool.
2. Put the raspberries in a small blender or food processor with the cooled syrup and blend until smooth.
3. Press the purée through a fine sieve and set aside.

Make the Crème Anglaise

-Can be made up to 2 days ahead. Keep refrigerated.

1. You’ll still have time to make this while the custard bread pudding is baking. Whisk the sugar, egg yolks, and corn starch in a deep bowl.
2. Put the cream and milk in a small pot with the leftover vanilla bean over medium heat until tiny bubbles begin to appear along the edge of the pot.
3. Once the bubbles appear, slowly pour about half of the heated liquid into the egg yolk mixture while whisking continuously. Put the remaining cream and milk in the pot back over medium heat, and whisk the liquid in the bowl into the pot
4. Using a wooden spoon continue cooking and stirring the créme anglaise until it thickens, then remove from heat. 

Serve the Custard Bread Pudding with Crème Anglaise and Raspberry Coulis

1. Put the pieces on serving plates and spoon some raspberry coulis around half of the plate.
2. Decorate with raspberries and sprigs or leaves of mint.

Notes

Please don’t be intimidated to make this recipe as it’s truly not difficult. It’s a bit more labor intensive than my usual recipes, but if you just follow the step by step directions, you’ll see that it’s worth the effort! All three components can be made ahead of time, too, if you’d like to serve this for an upcoming event. 

Nutrition Information:

Yield: 9 Serving Size: 1
Amount Per Serving: Calories: 448Total Fat: 25gSaturated Fat: 15gTrans Fat: 1gUnsaturated Fat: 9gCholesterol: 207mgSodium: 241mgCarbohydrates: 46gFiber: 2gSugar: 23gProtein: 11g

Nutrition information is only estimated.

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