Equipment
Ingredients
Fruit and Nut Mix
- 100 g dried cranberries
- 50 g dried cherries
- 120 ml tawny port
- 300 g bosc pears, peeled, cored, and diced into 1cm cubes
- 100 g walnuts, toasted and roughly chopped
Base and Custard
- 500 g brioche loaf, stale, cut into 2.5cm cubes
- 400 ml whole milk
- 250 ml heavy cream
- 4 eggs
- 2 egg yolks
- 150 g granulated sugar
- 10 ml vanilla extract
- 3 g ground cinnamon
- 1 g ground nutmeg
- 2 g salt
- 20 g unsalted butter, softened, for greasing the dish
Nutrition (per serving)
Method
In a small saucepan, combine the dried cranberries, dried cherries, and tawny port. Heat gently over medium-low heat until just simmering. Remove from heat and let steep for 15 minutes to plump the fruit.
In a large mixing bowl, vigorously whisk together the whole eggs, egg yolks, granulated sugar, whole milk, heavy cream, vanilla extract, cinnamon, nutmeg, and salt until completely smooth and the sugar has dissolved.
Generously grease the 9x13 inch baking dish with the softened butter. Spread half of the stale brioche cubes evenly in the dish. Top with half of the diced pears, half of the toasted walnuts, and half of the steeped port-fruit mixture including the liquid.
Add the remaining brioche cubes, followed by the rest of the pears, walnuts, and steeped fruit. Pour the liquid custard evenly over the entire dish, ensuring all the bread gets coated.
Press down firmly on the bread with your hands or a spatula to submerge it in the custard. Let the pudding rest at room temperature for 1 hour so the brioche fully absorbs the liquids.
Preheat your oven to 175 degrees Celsius (350 degrees Fahrenheit).
Bake the bread pudding uncovered on the middle rack for 45 to 55 minutes. The edges should become deeply golden and puffed, while the center should be set but still have a slight jiggle.
Remove the baking dish from the oven and allow the pudding to cool for 15 minutes before serving. It will deflate slightly as it cools.
Chef's Notes
- Stale bread is absolutely essential for bread pudding. If your brioche is fresh, cut it into cubes and bake at 120C (250F) for 20 to 30 minutes to dry it out before starting.
- Tawny port provides nutty, caramel notes that ruby port lacks, pairing beautifully with the walnuts and autumnal flavor of the pears.
- Do not rush the resting phase. Allowing the bread to fully hydrate in the custard is the difference between a dense, luxurious pudding and an unappealing baked egg sponge.
- For a professional presentation, serve this pudding warm alongside a scoop of vanilla bean ice cream or a drizzle of warm salted caramel sauce.
Storage
Refrigerator: 4 days — Store tightly covered with plastic wrap or in an airtight container.
Freezer: 1 month — Freeze in individual slices tightly wrapped in foil and plastic.
Reheating: Cover with foil and bake at 160C until warmed through, or microwave individual portions in 30-second intervals.
