Merrimans Style Bread Pudding Recipe

Preheat and prepare fruit

Preheat oven to 350°F (175°C). Place dried currants (or raisins) in a small heatproof bowl and pour 1 cup hot brewed strong black tea or warm water over them. Let sit 10–15 minutes to plump, then drain, reserving a tablespoon of the liquid for added flavor if desired.

While fruit is blooming, grease a 9x13-inch (or equivalent 8x8-inch deep) baking dish with 1 tablespoon unsalted butter. Spread bread cubes on a rimmed baking sheet and return to oven for 5–8 minutes if slightly stale bread needs drying — you want bread to be dry-ish so it soaks but doesn’t get mushy.

Whisk custard

In a large bowl, whisk together 2 cups whole milk, 1 cup heavy cream, 4 large eggs, 3 tablespoons granulated sugar, 4 tablespoons light brown sugar, 2 teaspoons vanilla extract, 1 teaspoon fine sea salt, 1 tablespoon orange zest and 2 teaspoons dark rum or bourbon (optional) until sugars are dissolved and mixture is smooth.

Add the toasted bread cubes (8 cups) to a very large mixing bowl or directly into the prepared baking dish if it’s large enough. Sprinkle the drained, plumped currants and the toasted macadamia nuts evenly over the bread. If you reserved a tablespoon of the soaking liquid, drizzle it now for extra fruit flavor.

Pour the custard mixture evenly over the bread, pressing lightly with a spatula or your hands so the bread soaks up the custard. Allow to stand 15–20 minutes so the liquid is fully absorbed. If some dry bread remains on top, press again gently to submerge it.

Bain-marie (optional) and baking

Place the filled baking dish in a larger roasting pan. Pour enough hot water into the roasting pan to reach halfway up the sides of the baking dish (this creates a gentle, even bake similar to Merriman’s custardy texture). Carefully transfer to the preheated 350°F oven and bake 35–45 minutes, or until the pudding is puffed, golden on top and a knife inserted into the center comes out mostly clean with a few moist crumbs. If you didn’t use a water bath, check after 30 minutes and continue to bake until set but still tender.

If top is browning too quickly, tent with foil for the last 10–15 minutes. Remove from oven and let rest 10–15 minutes; pudding will settle and finish cooking.

Warm the caramel

While the pudding rests, make the caramel sauce: in a medium saucepan over medium heat melt 4 tablespoons unsalted butter. Add 6 tablespoons packed light brown sugar and stir until sugar dissolves. Carefully whisk in 1 cup heavy cream (mixture will bubble vigorously). Bring to a gentle simmer and cook 2–3 minutes until slightly thickened. Remove from heat and whisk in 1 teaspoon vanilla extract and 1 teaspoon fine sea salt. Taste and adjust salt or vanilla.

If you prefer a thicker sauce, simmer an extra 1–2 minutes; for thinner, add 1–2 tablespoons extra cream.

Slice or scoop warm bread pudding onto plates or bowls. Spoon warm caramel sauce generously over each portion. Dust lightly with powdered sugar if desired and garnish with fresh mint leaves.

Serve warm. Leftovers keep covered in the refrigerator for up to 3 days; reheat gently in a 325°F oven or microwave and refresh with warmed caramel sauce.