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Kristen Kish’s Baked Bread Custard
Ingredients for Bread Custard
- 4 egg yolks
- 1 whole egg
- ½ cup granulated sugar + 1 Tablespoon
- 1 tsp ground cinnamon
- 3 cups heavy cream
- Pinch fine sea salt
- 1 vanilla bean – scraped OR 1 tsp vanilla paste/extract
- 5 slices regular white loaf bread
Instructions
- In a large mixing bowl, add the eggs and ½ cup sugar. Whisk until light and creamy. You can also use a mixer if you don’t want to do by hand. Set aside.
- In a medium sauce pot add heavy cream, vanilla, and salt. Bring just to a boil and turn off heat. Temper the hot cream into the egg yolks.
- In a 9×15 5×13 bread loaf pan, shingle the bread slices over the entire length, overlapping as needed.
- Strain over the egg and cream mixture while hot. Gently press the bread slices into the custard mixture to ensure the bread is fully soaked, bread will sit on the top. Allow to sit for min 30 minutes or cover refrigerate overnight.
- Preheat oven to 325
- Sprinkle cinnamon sugar over the bread. Place loaf pan in a large baking dish and add warm water, creating a water bath to cook in. Bake for 30-40 minutes depending on your oven, checking at 15 minutes increments. When you jiggle the loaf pan you want it to move like a set jello. As the custard cools it will solidify further. This is the hardest part is knowing when the eggs are just cooked, overcooked will result in eggy flavor and holes in the custard. The goal is for it to be like a crème brulee texture once rested.
- Once cooked, allow to set at room temperature for 60 minutes or you can chill it for as long as overnight before serving.
Ingredients for Caramel Apple Sauce
- 1/3 cup light brown sugar
- 2 Tablespoons unsalted butter
- Zest of 1 lemon
- 2 Tablespoons lemon juice
- 3 large granny smith apples – peeled, cored, large diced (approx.. 2.5-3 cups)
- Pinch of fine sea salt
- Pinch of nutmeg
- 2 Tablespoons heavy cream
- Pinch maldon sea salt
Instructions
- In a medium sauce pan/medium heat, melt together the brown sugar, butter, zest, lemon juice, and salt. Bring just to a simmer and add the apples and nutmeg. Cook on medium high with a lid for 3-4 minutes, remove lid and continue to cook until the sugar begins to thicken. Add heavy cream, simmer for 2-3 minutes more and remove from heat. Transfer to serving bowl. Season with maldon on top. Serve warm, room temp, or chilled.
Equipment List
- 2 medium sauce pans, one with lid
- 1 whisk
- 2 medium/large mixing bowls
- 1 rubber spatula
- Small strainer
- Small cereal bowl to mix cinnamon and sugar
- 5×13 Teflon darker metal loaf pan
- Baking dish to fit the loaf pan
- Spoons for stirring/tasting
- Swap out for the bread pudding/please make a couple so we can choose the best one
- Will use the apple caramel that is made in real time for tasting
- Plates and cutlery for serving
