Recipes Dessert & Treats Recipes Puddings & Custards Bread Pudding Recipes Martha's Bread Pudding By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on April 10, 2020 Print Share Share Tweet Pin Email Prep Time: 15 mins Total Time: 1 hrs 30 mins Yield: 8 to 10 Serves Cozy up to this simple, comforting recipe for bread pudding. Martha layers pillow-y slices of brioche into a deep-dish casserole, and tops them with a custard made from a base of eggs, sugar, and cream. To add that little something special to the classic dish, she stirs in two kinds of citrus zests, brandy, and dried currants—making every bite extra delicious. Ingredients 1 tablespoon butter, softened (for pan) ½ cup dried currants ⅓ cup brandy 5 large eggs, lightly beaten ½ teaspoon Kosher salt ¾ cup granulated sugar 1 ½ cups whole milk 1 ½ cups heavy cream 1 tablespoon lemon zest (from 1 lemon) 1 tablespoon orange zest plus ⅓ cup juice (from 1 orange) 1 (1-pound) loaf brioche, sliced into ¾"-thick pieces, slices cut in half crosswise Directions Preheat oven to 350°F. Butter a 3-quart baking dish and set aside. Combine currants and brandy in a small saucepan and heat over medium just until warm. Remove from heat, then cover and let stand 15 minutes. Drain, reserving 2 tablespoons brandy. In a large bowl whisk together eggs, reserved brandy, salt, and sugar to combine. Add milk, cream, citrus zests, and orange juice to bowl and whisk until mixture is smooth and well-combined; stir in currants. Add half of brioche pieces to prepared baking dish; covering the bottom and shingling pieces as needed to fit. Ladle about half of egg mixture over top. Repeat layering with remaining half of bread pieces and egg mixture. Transfer dish to oven and bake 30 minutes. Remove dish and cover with parchment paper; return to oven and continue to bake until top is golden brown and custard is set, about 20 minutes more. Transfer to wire rack and let cool 10 to 20 minutes before serving. Cook's Notes You can substitute 1 tablespoon of vanilla extract for the brandy (and use water to soak the currants, if desired).Feel free to swap in your favorite chopped dried fruit of choice for the currants, such as apricots. Print