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Bread Pudding

June’s version of this custardy dessert uses brioche as its base, which gives it a buttery flavor and silky texture that will convert everyone who tastes it into lifelong bread pudding fans. Steeping the dairy with warm spices and a real vanilla bean is an important step that adds subtle but dynamic flavor to the custard, so don’t skip it. Although untraditional, we love the addition of a salty, nutty cookie crumble topping here--it offers an exciting contrast to the pillow-soft pudding. For best results, make this the day before you want to eat it and chill it overnight.

Prep Time — 26 hours
Cook Time — 1 hour 12 min
Servings — 12
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Ingredients

5 cups half-and-half

2 cinnamon sticks

1 vanilla bean

½ cup unsalted butter

½ cup dark brown sugar

¾ cup all-purpose flour

1 cup almond flour

½ teaspoon salt

½ cup chopped hazelnuts

1 pound brioche

1¾ cups sugar

5 large eggs

3 large egg yolks

1 tablespoon vanilla extract

1 teaspoon salt

nonstick cooking spray

Tools

whisk

medium bowl

measuring cups

measuring spoons

large bowl

spatula

liquid measuring cup

pot

foil

June Pan

June Oven

cooling rack

rectangular baking dish

plastic wrap

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Infuse the half-and-half

Place the half-and-half in a medium pot. Break the cinnamon sticks over the pot and add them to the half-and-half along with the vanilla bean. Bring the mixture to a simmer over low heat, cover, and remove from the heat. Let the half-and-half steep while you prepare the rest of the bread pudding, up to 1 hour.

5 cups half-and-half

2 cinnamon sticks

1 vanilla bean

pot

liquid measuring cup

Cream the butter and sugar

In a medium bowl, whisk the butter and brown sugar together until smooth and creamy.

½ cup unsalted butter

½ cup dark brown sugar

whisk

measuring cups

medium bowl

Finish and chill the crumble

Add the flour, almond flour and salt. Using a spatula, fold in the dry ingredients until just combined, then fold in the hazelnuts. Cover the bowl and refrigerate until ready to use.

¾ cup all-purpose flour

1 cup almond flour

½ teaspoon salt

½ cup chopped hazelnuts

measuring spoons

spatula

plastic wrap

Prepare the bread

Arrange the brioche cubes on the June Pan. They will overlap.

June Pan

1 pound brioche

Toast the bread

Transfer the June Pan to the middle shelf of the June Oven. Toast the bread cubes about 7 minutes, until most pieces are golden brown and toasted. June will notify you when the bread is ready.

June Oven

Make the custard

In a large bowl, whisk together the sugar, eggs, egg yolks, vanilla extract and salt. Whisk until very smooth and homogenous.

1¾ cups sugar

5 large eggs

3 large egg yolks

1 tablespoon vanilla extract

1 teaspoon salt

large bowl

Add the infused half-and-half

Uncover the half-and-half and remove the cinnamon sticks and vanilla bean. Whisking constantly, slowly pour the half-and-half into the egg mixture. Whisk until mixture is smooth and frothy.

Add the bread to the baking dish

Spray the baking dish with nonstick cooking spray. Remove the bread from the June Oven and add the cubes to the prepared baking dish, spreading them in an even layer.

rectangular baking dish

nonstick cooking spray

Assemble the bread pudding

Pour the custard over the brioche in the baking pan, ensuring that all the bread pieces are soaked in the custard. Cover the baking pan tightly with foil and let sit 1 hour at room temperature.

foil

Preheat the June Oven

With the shelf in the middle position, preheat the June Oven to 350°F on the Bake cook mode using the button below.

Bake the bread pudding

Transfer the covered baking dish to the middle shelf of the June Oven. Bake the bread pudding 50 minutes, until the custard has set around the edges but the middle is still slightly wet. June will notify you when to add the topping.

Uncover the bread pudding and add the topping

Remove the bread pudding from the June Oven and set on a cooling rack, closing the June Oven door. Carefully remove the foil. Keep the June Oven hot using the button below. Remove the topping from the refrigerator. Using your hands, crumble the topping evenly over the top of the bread pudding.

cooling rack

Finish baking the bread pudding

Return the baking dish to the middle shelf of the June Oven, uncovered. Bake the pudding 15 minutes more, until the crumble is golden brown and the custard has set. June will notify you when the pudding is ready.

Cool and serve the bread pudding

Remove the bread pudding from the June Oven and place on a cooling rack to cool completely. For the best texture, cover the cooled bread pudding, refrigerate overnight, and slice cold the next day. Allow the bread pudding come to room temperature before enjoying.

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