Ingredients
Equipment
Method
- Prepare the Bread
- If your bread is fresh, spread the cubes on a baking sheet and dry them in a 300°F (150°C) oven for 10 to 15 minutes, until they feel dry but are not browned. Day-old bread holds its shape better and soaks up more custard.
- Brush a 9 x 9-inch (23 x 23 cm) baking dish with some of the melted butter. Add the bread cubes and drained kismis to the dish and toss gently to combine.
- Make the Custard and Soak
- In a large bowl, whisk the eggs, egg yolk, and brown sugar until smooth. Whisk in the milk, cream, vanilla, cinnamon, nutmeg, and salt.
- Pour the custard evenly over the bread. Press the cubes down gently with a spatula so they are submerged. Let the pudding soak for 30 minutes, pressing down once or twice, until the bread has absorbed most of the liquid.
- Bake
- Preheat the oven to 350°F (175°C). Drizzle the remaining melted butter over the top and sprinkle with the demerara sugar.
- Bake for 45 to 50 minutes, until the top is golden brown and the center is set. A knife inserted in the middle should come out clean or with just a few moist crumbs. If the top browns too quickly, cover loosely with foil for the last 15 minutes.
- Cool on a wire rack for 15 minutes before serving. The custard continues to set as it rests.
- Make the Sauce
- While the pudding bakes, combine the cream, butter, brown sugar, and salt in a small saucepan over medium heat. Stir until the butter melts and the sugar dissolves, then simmer gently for 3 to 4 minutes, until slightly thickened. Remove from the heat and stir in the vanilla.
- Spoon the pudding into bowls and serve warm with the sauce poured over the top.
Video
Notes
Best bread: Enriched breads like brioche or challah give the richest, softest texture. Sturdy white sandwich bread also works well.
Extra custardy: For a softer center, bake the dish in a water bath. Place it in a larger pan and pour hot water halfway up the sides.
Soaking the kismis: Soaking keeps them plump and stops them from drying out during baking. For extra flavor, soak them in warm orange juice or rum instead of water.
Make ahead: Assemble the pudding up to 12 hours ahead, cover, and refrigerate. Bake straight from the fridge, adding 5 to 10 minutes.
Storage: Refrigerate leftovers, covered, for up to 4 days. Reheat individual portions in the microwave for 30 to 45 seconds or in a 300°F (150°C) oven until warm. Store the sauce separately and rewarm gently.
Dairy-free: Use full-fat coconut milk and plant-based butter, though the flavor and texture will differ slightly. Nutrition (per serving) Calories 470 kcal Carbohydrates 56 g Protein 8 g Fat 25 g Saturated fat 14 g Cholesterol 155 mg Sodium 260 mg Potassium 250 mg Fiber 2 g Sugar 36 g
Extra custardy: For a softer center, bake the dish in a water bath. Place it in a larger pan and pour hot water halfway up the sides.
Soaking the kismis: Soaking keeps them plump and stops them from drying out during baking. For extra flavor, soak them in warm orange juice or rum instead of water.
Make ahead: Assemble the pudding up to 12 hours ahead, cover, and refrigerate. Bake straight from the fridge, adding 5 to 10 minutes.
Storage: Refrigerate leftovers, covered, for up to 4 days. Reheat individual portions in the microwave for 30 to 45 seconds or in a 300°F (150°C) oven until warm. Store the sauce separately and rewarm gently.
Dairy-free: Use full-fat coconut milk and plant-based butter, though the flavor and texture will differ slightly. Nutrition (per serving) Calories 470 kcal Carbohydrates 56 g Protein 8 g Fat 25 g Saturated fat 14 g Cholesterol 155 mg Sodium 260 mg Potassium 250 mg Fiber 2 g Sugar 36 g