Custard Bread Pudding with Raspberry Coulis
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5
30 reviews
Excellent
Custard Bread Pudding with Raspberry Coulis
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This Custard Bread Pudding combines French bread soaked in a rich custard made of eggs, cream, milk, Grand Marnier, and vanilla, baked over a buttery caramel base. It is complemented by a fresh raspberry coulis that adds tartness and brightness to the creamy dessert. The pudding is tender and custardy with sweet caramel undertones and bursts of fresh berry flavor from the coulis.
Description
The recipe begins with a caramel layer created by cooking butter, brown sugar, and golden syrup until simmering, which coats the bottom of the baking dish and adds a deep caramelized sweetness. The bread pudding uses stale French bread or similar enriched breads, sliced and layered with a custard mixture of eggs, heavy cream, milk, Grand Marnier, vanilla extract, and scraped vanilla bean seeds. The bread soaks in the custard to become soft and tender when baked.
Baking at 350°F solidifies the custard and melds the flavors. After baking, the dessert is served with a raspberry coulis made from fresh raspberries, lemon juice, sugar, and water, which provides a fresh, tangy contrast to the sweet custard and caramel.
This recipe involves three components - caramel, bread pudding, and coulis - that can be prepared ahead of time for convenience. The combination of vanilla-infused custard, caramelized sugar, and tart raspberry sauce creates a balanced and indulgent dessert suitable for special occasions or when a comforting sweet with berry freshness is desired.
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Ingredients
Caramel:
- 2 oz butter
- ½ cup brown sugar
- 2 Tbsp golden syrup Lyle's brand
Bread Pudding:
- 4 egg beaten
- 8 oz heavy cream
- 6 oz milk whole
- 2 Tbsp Grand Marnier
- 1 tsp vanilla extract
- 1 vanilla bean split lengthwise and vanilla removed
- 12 to 14 oz French bread stale (or panettone, pandoro, brioche, croissant etc.) cut into ¾" slices
Crème Anglaise:
- 3 egg yolk
- 2 ½ Tbsp sugar
- 1 tsp corn starch
- 8 oz milk
- 4 oz heavy whipping cream
- vanilla bean leftover from bread pudding
Raspberry Coulis:
- 1 Tbsp lemon juice
- 3 Tbsp water
- ¼ cup sugar
- 2 cups raspberry fresh
To Serve:
- 1 Tbsp brown sugar or as much as needed
- raspberry to decorate
- mint to decorate, leaves
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
- Prepare the caramel, custard bread pudding, and raspberry coulis separately; all components can be made ahead of time.
- The bread pudding can be refrigerated for up to 24 hours before baking, allowing flavors to develop.
- Use stale French bread or similar enriched breads like panettone or brioche for best texture.
- Grand Marnier adds a subtle citrus depth but can be omitted if desired.
Nutrition Information
Show Details
Serving
1
Calories
386kcal
(19%)
Carbohydrates
35g
(12%)
Protein
7g
(14%)
Fat
24g
(37%)
Saturated Fat
14g
(70%)
Polyunsaturated Fat
2g
(12%)
Monounsaturated Fat
7g
(35%)
Trans Fat
0.2g
(10%)
Cholesterol
205mg
(68%)
Sodium
115mg
(5%)
Potassium
213mg
(5%)
Fiber
2g
(8%)
Sugar
32g
(64%)
Vitamin A
1038IU
(21%)
Vitamin C
9mg
(10%)
Calcium
122mg
(12%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 9Serving
Amount Per Serving
Calories 386 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 386kcal | 19% |
| Carbohydrates | 35g | 12% |
| Protein | 7g | 14% |
| Fat | 24g | 37% |
| Saturated Fat | 14g | 70% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 205mg | 68% |
| Sodium | 115mg | 5% |
| Potassium | 213mg | 5% |
| Fiber | 2g | 8% |
| Sugar | 32g | 64% |
| Vitamin A | 1038IU | 21% |
| Vitamin C | 9mg | 10% |
| Calcium | 122mg | 12% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
30 reviews
Excellent
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