Little Beast Bread Pudding Recipe

1. Prepare and soak

Preheat oven to 350°F (175°C). Butter a 9x9-inch or similar baking dish. Place the cubed brioche in a large bowl or directly in the prepared dish.

2. In a medium saucepan, combine 2 cups whole milk, 1 cup heavy cream and 2 tablespoons granulated sugar. Warm over medium heat until just steaming — do not boil. Remove from heat and stir in 2 tablespoons melted butter and 2 teaspoons vanilla extract.

3. In a separate bowl, whisk together 4 whole eggs and 1 egg yolk with 1 teaspoon fine sea salt until combined. Slowly temper the warm milk mixture into the eggs by whisking and adding the milk in a thin steady stream. Pour the custard evenly over the bread cubes, pressing gently to submerge most pieces. Let sit 20–30 minutes to absorb; if time permits, cover and refrigerate up to 2 hours for deeper soak.

4. Bake the pudding in the preheated oven for 35–40 minutes, or until the edges are set and the center registers about 170°F (77°C) or springs back slightly. If the top browns too quickly, tent with foil for the last 10 minutes. Remove from oven and let rest 10 minutes before serving.

5. While the pudding bakes, make the caramelized sauce. In a small skillet over medium heat, melt 1 tablespoon butter with 2 tablespoons dark brown sugar until the sugar dissolves and begins to bubble lightly, about 2 minutes.

6. Stir in 1 cup dulce de leche and cook, stirring, until the sauce is glossy and slightly thinner, about 2–3 minutes. Remove from heat and whisk in 1 teaspoon flaky sea salt. Taste and adjust salt or sweetness. Keep warm or reheat gently before serving.

7. Combine 1 cup whole milk and 1 cup heavy cream in a saucepan with the scraped seeds and pod of 1 vanilla bean (or 1 tsp extract). Heat until just simmering, then remove from heat and let steep 10 minutes if using bean pod.

8. In a bowl, whisk 4 egg yolks with 1 tablespoon granulated sugar until pale. Slowly pour the warm milk mixture into the yolks in a thin stream, whisking constantly to temper. Return the mixture to the saucepan and cook over low heat, stirring constantly with a wooden spoon or spatula, until the custard thickens enough to coat the back of the spoon (170–175°F / 77–80°C). Do not boil.

9. Strain the anglaise through a fine-mesh sieve into a clean container, discard the vanilla pod, and chill if not serving immediately. Keep refrigerated up to 3 days.

10. Chill a mixing bowl and beaters if possible. Whip 1 cup very cold heavy cream with 2 tablespoons powdered sugar and 1 teaspoon vanilla extract on medium-high speed until soft peaks form. Do not overwhip; stop when peaks hold but are still creamy. Refrigerate until ready to plate.

11. Spoon or slice warm bread pudding onto plates. Drizzle a generous 2–3 tablespoons (or to taste) of the warm caramelized dulce de leche over each portion.

12. Ladle about 1/4 cup vanilla crème anglaise alongside or over the pudding for richness and balance.

13. Top each serving with a dollop (about 2 tablespoons) of Chantilly cream. Finish with a light dusting of powdered sugar if desired and a tiny pinch of flaky sea salt on the caramel for contrast.

14. Serve warm. Leftover pudding can be refrigerated and gently reheated; reheat in a 325°F oven until warmed through and refresh the sauces and cream before serving.