Brown Butter Bread Pudding

By: Chef Maura Kilpatrick

Details

Servings: 4

for custard

for cinnamon syrup

for milk jam*

* also called dulce de leche

Brown butter: Simmer butter until it turns brown (just before it turns black) and has an aroma of hazelnuts. Strain and let sit at room temp until it's cool and congealed about 2 hours. The brown butter should be soft and not liquid when it's added to the custard.
Make cinnamon syrup: Bring all ingredients to a boil until sugar dissolves, about 4 minutes. Discard cinnamon sticks.

for the custard

Make custard: In a mixer with the paddle attachment, mix eggs. Slowly add sugar and beat until thick and pale, about 10 minutes. Add 3 ounces of brown butter in spoonfuls to break up. Add cream and milk.

for the pudding

Make Pudding: Toss bread cubes with cinnamon syrup and 2 1/2 -3 cups of the custard. Let it sit to absorb syrup about 15 minutes. Pour into buttered 8 inch square pan. Fill with custard until custard is equal to the height of the pan. There may be a small amount of custard un-used. Melt remaining 3oz of brown butter and pour over the pudding. Place the pan into a larger pan and pour water to come 3/4 up the side of the pudding pan. Cover the whole thing with foil and bake at 325 degrees for 1 hour. After 1 hour, remove foil and bake an additional 12-15 minutes to brown the top. Remove from the oven and cool to set custard.

for the milk jam

Make milk jam: Boil to dissolve the sugar. Dissolve 1/2 teaspoon baking soda in 1 tablespoon water and stir into milk after sugar has dissolved. Milk will bubble up quickly, then back down. Cook mixture over medium heat, keeping it at a brisk simmer and whisking occasionally until it turns light golden caramel, approx 1 1/2 hours. Stir in 1 teaspoon salt and strain. Jam will harden as it chills. It is easy to overcook so a lighter jam is preferable and easier to work with. Careful not to let it get too dark. Serve pudding with milk jam drizzled on top.