Bread Pudding
Ingredients
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5 cups half-and-half
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2 cinnamon sticks
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1 vanilla bean
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½ cup unsalted butter
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½ cup dark brown sugar
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¾ cup all-purpose flour
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1 cup almond flour
Tools
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whisk
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medium bowl
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measuring cups
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measuring spoons
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large bowl
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spatula
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June Pan
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liquid measuring cup
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pot
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foil
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cooling rack
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plastic wrap
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June Oven
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rectangular baking dish
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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
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 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 17 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.
