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–+ servings
overhead custard bread pudding

Custard Bread Pudding with Raspberry Coulis

Course Desserts
Cuisine American
Prep Time 45 minutes
Cook Time 45 minutes
Additional Time 5 minutes
Total Time 1 hour 35 minutes
Servings 9
Calories 485
Author adapted by Christina Conte
A rich and decadent custard bread pudding breakfast/dessert served at Julienne restaurant in San Marino, California.

Equipment

Ingredients

Caramel:

Bread Pudding:

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

Crème Anglaise:

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

Raspberry Coulis:

  • 1 Tbsp lemon juice
  • 3 Tbsp water
  • ¼ cup sugar
  • 2 cups raspberries fresh

To Serve:

  • 1 Tbsp brown sugar or as much as needed
  • raspberries to decorate
  • mint leaves to decorate
US Customary - Metric

Instructions

Make the Caramel:

  • 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.
  • Pour into an 8"×8" ovenproof pan.
  • The caramel will cover the bottom of the pan. Set aside.

Make the Custard Bread Pudding:

  • Oven temperature: 350℉ (175℃).
  • Once assembled, can be refrigerated for 24 hours before baking. 
  • 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.
  • Whisk well, then add the cream and whisk again.
  • 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.
  • 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.
  • 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.
  • Put the raspberries in a small blender or food processor with the cooled syrup and blend until smooth.
  • 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:

  • 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.

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

Serving: 1 | Calories: 485kcal | Carbohydrates: 54g | Protein: 11g | Fat: 25g | Saturated Fat: 14g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.2g | Cholesterol: 205mg | Sodium: 334mg | Potassium: 255mg | Fiber: 3g | Sugar: 33g | Vitamin A: 1038IU | Vitamin C: 9mg | Calcium: 141mg | Iron: 2mg
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