Summary of "Bread Pudding Recipe 🤤"

Bread Pudding Recipe (Brioche with Pecans)

Ingredients

Pecan mix
- 85 g unsalted butter, melted (for pecan mix)
- 2 cups pecans, roughly chopped (do not over-process)
- 1 cup brown sugar
- 2 tsp ground cinnamon (for pecan mix)
- 1 tsp vanilla (for pecan mix)
- Pinch of salt
Bread
- ~17–18 oz brioche (about 500 g; small buns worked in the video), cut into small cubes — let brioche get a little stale
Custard
- 28 g unsalted butter, melted (for custard)
- 1 cup milk
- 1 cup whipping cream
- 1/4 cup granulated sugar
- 1 tsp cinnamon (in custard)
- Pinch of salt (in custard)
- 1 tsp vanilla (in custard)
- 4 whole eggs

Equipment & prep

Springform pan (use foil under the pan — custard is wet and may leak)
Parchment round for bottom (extra insurance against sticking)
Spatula, mixing bowls, whisk
Knife for rough-chopping pecans and cubing brioche (avoid food processor for pecans)
Oven preheated to 350°F (180°C)
Refrigerator for resting assembled pudding (~30 minutes)

Step-by-step method

Prep pecans: Roughly chop 2 cups pecans with a knife (avoid a food processor — it crushes them too fine).
Make pecan-sugar mix: In a bowl combine 1 cup brown sugar, 2 tsp cinnamon, 1 tsp vanilla, and a pinch of salt. Pour in the 85 g melted butter and mix until well incorporated.
- Reserve about 1/4 of this mixture; use the remaining 3/4 as a base/topping in the pan (press most into the pan and keep some to distribute between layers).
Prepare pan: Grease the springform pan, line the bottom with a parchment round, and place foil under the pan to catch any leaks.
Cube brioche: Cut the stale brioche into small cubes (small pieces absorb custard best).
Layering: Make a layer of cubed brioche in the prepared pan, sprinkle/spread some of the pecan-sugar mix over the bread. Repeat to build layers until the bread is used.
Make custard: Melt 28 g butter. Whisk together 1 cup milk, 1 cup whipping cream, 1/4 cup granulated sugar, 1 tsp cinnamon, a pinch of salt, 1 tsp vanilla, and 4 whole eggs. Stir in the melted butter.
Assemble: Pour the custard evenly over the layered bread and pecan mix. Pack the mixture down lightly.
Rest: Cover and refrigerate the assembled pudding for about 30 minutes to let the custard soak into the bread.
Bake: Preheat the oven to 350°F (180°C). Bake for approximately 50–60 minutes. The presenter checked at ~45 minutes and found it golden and firm to the touch — oven times may vary.
Rest & unmold: Let the pudding rest after baking (about 30 minutes in the video), then remove the springform ring and invert/unmold as desired before serving.

Chef tips & common mistakes

Do not use a food processor for the pecans — rough chopping with a knife preserves texture.
Let the brioche dry/stale a bit — it soaks custard better and gives a superior texture.
Line and grease the pan and place foil under the springform — custard is wet and can leak.
Reserve some of the pecan-sugar mix for distributing through the layers; most is used as the base/topping.
Rest the assembled pudding in the fridge (~30 minutes) before baking so the custard soaks in.
Check the bake before the maximum time — look for a golden color and firmness.

Plating & serving suggestions

Serve warm with ice cream.
Drizzle with vanilla sauce / English cream (highly recommended).
Garnish with fresh strawberries (optional).

Variations

Serve with ice cream or with an English cream (vanilla sauce) — both are excellent accompaniments.

Presenter / source

Video title: “Bread Pudding Recipe 🤤” Presenter(s) not specifically named in subtitles; an assistant/collaborator called “Sparrow” is mentioned in the footage. No external sources referenced.