French Bread Pudding
French Bread Pudding
Ingredients
For the Bread Dough
- 200 grams bread flour
- 3 grams instant dry yeast
- 130 grams water
- 3 grams salt
For the Pudding Filling
- 2 eggs
- 1 egg yolk
- 5 grams corn starch
- 35 grams sugar
- 200 grams milk
- 50 grams double cream
Instructions
- 1
In a bowl, combine the 200g bread flour, 130g water, 3g instant dry yeast, and 3g salt. Mix with a spatula until a shaggy dough forms, then knead by hand in the bowl. Transfer the dough to a clean surface and knead until it becomes smooth. Form the dough into a ball, place it back in the bowl, cover with plastic wrap, and allow it to rise until doubled in size.
⏱️ 105 min
- 2
Punch down the risen dough to release air. Divide the dough into three equal portions. Round each portion into a smooth, individual roll.
⏱️ 5 min
- 3
Place the dough rolls on a baking sheet lined with parchment paper. Bake in a preheated oven at 375F (190C) for 11-13 minutes, or until they are golden brown.
⏱️ 13 min•🌡️ 375
- 4
Remove the baked bread rolls from the oven and let them cool completely on a wire rack.
⏱️ 15 min
- 5
In a bowl, crack 2 eggs and add 1 egg yolk. Add 35g sugar and whisk thoroughly until combined. Add 5g corn starch and whisk again until fully incorporated. In a saucepan, combine 200g milk and 50g double cream. Heat this mixture until it is hot but not boiling. Slowly pour a small amount of the hot milk and cream mixture into the egg mixture while continuously whisking to temper the eggs. Then, pour the tempered egg mixture back into the saucepan with the remaining milk and cream. Cook over medium heat, whisking constantly, until the mixture thickens into a custard-like pudding. Strain the cooked pudding through a fine-mesh sieve into a clean bowl to ensure a smooth consistency. Cover the surface of the pudding directly with plastic wrap to prevent a skin from forming, then refrigerate until chilled and firm.
⏱️ 60 min
- 6
Take a cooled bread roll. Using a knife, carefully cut a circular top off the bread roll. Then, use your fingers to hollow out the soft interior of the bread, creating a cavity while leaving the crust intact.
⏱️ 5 min
- 7
Once the pudding filling is chilled and set, transfer it into a piping bag. Pipe the pudding mixture into the hollowed-out bread rolls, filling the cavities.
⏱️ 5 min
- 8
Place the filled bread rolls back on the baking sheet. Bake in a preheated oven at 320F (160C) for 20-30 minutes, or until the pudding is set and slightly golden on top.
⏱️ 30 min•🌡️ 320
- 9
Remove the French Bread Pudding from the oven and let it cool for 5 minutes before serving. The video shows cutting one open to reveal the creamy, set pudding inside.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
French Bread Pudding
For the Bread Dough
- 200 grams bread flour
- 3 grams instant dry yeast
- 130 grams water
- 3 grams salt
For the Pudding Filling
- 2 eggs
- 1 egg yolk
- 5 grams corn starch
- 35 grams sugar
- 200 grams milk
- 50 grams double cream
Instructions
- 1
In a bowl, combine the 200g bread flour, 130g water, 3g instant dry yeast, and 3g salt. Mix with a spatula until a shaggy dough forms, then knead by hand in the bowl. Transfer the dough to a clean surface and knead until it becomes smooth. Form the dough into a ball, place it back in the bowl, cover with plastic wrap, and allow it to rise until doubled in size.
⏱️ 105 min - 2
Punch down the risen dough to release air. Divide the dough into three equal portions. Round each portion into a smooth, individual roll.
⏱️ 5 min - 3
Place the dough rolls on a baking sheet lined with parchment paper. Bake in a preheated oven at 375F (190C) for 11-13 minutes, or until they are golden brown.
⏱️ 13 min•🌡️ 375 - 4
Remove the baked bread rolls from the oven and let them cool completely on a wire rack.
⏱️ 15 min - 5
In a bowl, crack 2 eggs and add 1 egg yolk. Add 35g sugar and whisk thoroughly until combined. Add 5g corn starch and whisk again until fully incorporated. In a saucepan, combine 200g milk and 50g double cream. Heat this mixture until it is hot but not boiling. Slowly pour a small amount of the hot milk and cream mixture into the egg mixture while continuously whisking to temper the eggs. Then, pour the tempered egg mixture back into the saucepan with the remaining milk and cream. Cook over medium heat, whisking constantly, until the mixture thickens into a custard-like pudding. Strain the cooked pudding through a fine-mesh sieve into a clean bowl to ensure a smooth consistency. Cover the surface of the pudding directly with plastic wrap to prevent a skin from forming, then refrigerate until chilled and firm.
⏱️ 60 min - 6
Take a cooled bread roll. Using a knife, carefully cut a circular top off the bread roll. Then, use your fingers to hollow out the soft interior of the bread, creating a cavity while leaving the crust intact.
⏱️ 5 min - 7
Once the pudding filling is chilled and set, transfer it into a piping bag. Pipe the pudding mixture into the hollowed-out bread rolls, filling the cavities.
⏱️ 5 min - 8
Place the filled bread rolls back on the baking sheet. Bake in a preheated oven at 320F (160C) for 20-30 minutes, or until the pudding is set and slightly golden on top.
⏱️ 30 min•🌡️ 320 - 9
Remove the French Bread Pudding from the oven and let it cool for 5 minutes before serving. The video shows cutting one open to reveal the creamy, set pudding inside.
⏱️ 5 min