This bread pudding is a combination of my standard (easy) bread pudding recipe and my family's trifle recipe, which involves pound cake and raspberry jam. You can make it with another kind of bread, but nothing beats brioche for flavor and texture in bread pudding. I also use homemadeTahitian vanilla extract, because I love the floral flavor with the raspberry jam. —Savour
In This Recipe
Preheat the oven to 350 degrees.
Slice the brioche into rough slices.
Spread each slice of brioche with jam, layering the brioche as you go into a 2 quart souffle dish. Sprinkle a little of the sherry over each layer of the brioche.
Mix the milk, cream, eggs, sugar and vanilla, and beat until the egg is thoroughly incorporated.
Pour the egg mixture over the brioche. Let sit for about 5 minutes so the custard can soak in.
Bake the bread pudding at 350 degrees for 30 minutes. The pudding should be slightly wobbly in the middle.
Heat oven to 400 degrees. Place a shiny cookie sheet, shiny side down, on the top rack of the oven on the highest setting, and the other rack on the lowest setting.
Beat egg whites and salt until fluffy. Slowly add sugar, and beat until the mixture is glossy and stiff peaks form.
Spread meringue over the top of the bread pudding. Use the spoon to make peaks and whorls.
Place pudding on lowest rack of the oven, beneath the cookie sheet. The shininess will reflect heat onto the top of the meringue, making it brown faster.
Bake the pudding for about 8 minutes, or until the meringue is golden brown. Serve warm.
I'm a Los Angeles based home cook with a full time job and 2 young kids, so my recipes tend to be accessible to busy people. I firmly believe that anyone can cook good, everyday meals from scratch with sufficient tools and encouragement, and I try to create meals that are delicious, wholesome and not too intimidating. Most of my favorite recipes tend to be twists on a classic dish that makes it new and exciting.