RCI-DS.001.0532.001
Sucre Sweet Boutique Bread Pudding
right|Sucre's Superb Bread Pudding Sucre's version stands head and shoulders above the rest because it's made from diced croissants and Danish pastries left over from the day before for a subtle interplay of textures and flavors that can differ with each bite.
Prep40 min
Cook90 min
Total130 min
Servings4
Difficultyintermediate
Ingredients
- day-old bread (croissant or danish preferred)6 cups
- 1 cup
- ¾ cup
- 4 large
- ¼ cup
- 1 cup
- 2 teaspoons
- 2 teaspoons
- 2 teaspoons
- 1½ teaspoons
Method
1
Cut day-old croissant or danish bread into 1-inch cubes, discarding any very hard pieces. Spread cubes on a baking sheet and let air-dry at room temperature for 10 minutes to ensure proper absorption of custard.
2
Preheat oven to 350°F. Lightly butter a 9x13-inch baking dish or similar 2-quart capacity vessel.
3
Whisk together heavy cream, sour cream, whole milk, and sugar in a large bowl until sugar is fully dissolved, about 2 minutes of continuous whisking.
4
Add egg yolks one at a time to the cream mixture, whisking thoroughly after each addition to prevent lumps. Whisk until the custard is pale and smooth.
5
Stir in vanilla extract, grated lemon zest, grated orange zest, and ground cinnamon until evenly distributed throughout the custard.
6
Place bread cubes in the prepared baking dish, distributing them evenly. Pour the custard mixture slowly over the bread, allowing time for absorption, then gently stir or press the bread down to ensure all pieces are submerged.
7
Let the pudding rest at room temperature for 10 minutes, allowing the bread to absorb more custard and preventing a dry, dense texture.
8
Bake in the preheated 350°F oven for 40-45 minutes, until the top is golden brown and a knife inserted in the center comes out clean or with just a few moist crumbs.
45 minutes
9
Remove from oven and let cool for 5-10 minutes before serving to allow the custard to set slightly. Serve warm, optionally dusted with cinnamon or accompanied by whipped cream.