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.

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Read the full recipe after the video.

Recipe Summary test

prep:
15 mins
total:
1 hr 30 mins
Yield:
Serves 8 to 10
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

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