Brown Butter Bread Pudding


Servings: 4


  • 8 cups bread, cubed, without crusts and cut into 1/2 inch pieces
  • 1 1/2 sticks butter; browned, strained & cooled to room temperature
for custard
  • 6  eggs
  • 3 cups cream
  • 2 cups milk
for cinnamon syrup
  • 1 cup sugar
  • 1 cup water
  • 2  cinnamon sticks
for milk jam*
  • 3 cups milk
  • 1 cup crème fraiche
  • 1 cup sugar
  • 1 - vanilla bean, split
  • 1/2 teaspoons baking soda
  • 1 tablespoon water
* also called dulce de leche


  1. 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.
  2. Make cinnamon syrup: Bring all ingredients to a boil until sugar dissolves, about 4 minutes. Discard cinnamon sticks.
for the custard
  1. 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
  1. 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
  1. 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.

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