Bread pudding

2 tbs Grand Marnier

8 cups of cubed brioche, egg bread, day or two old croissants

1 cup milk
1 cup heavy cream

5 eggs

¾ cup sugar

1 tsp vanilla

¼ tsp salt

½ cup dried currants

Combine the dried currants with the Grand Marnier and heat for about 30 seconds then set aside. Butter the baking dish, and the sides. Whisk together the milk, cream, eggs, sugar, vanilla, and salt. Pour the soaked currants and Grand Marnier over the bread, add the milk mixture to the bread and currants, making sure all the bread is soaked with the mixture. Let set for an hour or overnight in the refrigerator covered.

Heat the oven to 350, place the baking dish in the oven, and cook for 45-55 minutes, depending on the oven. For best results, start checking the bread pudding around the 45 min time, to make sure it’s not overcooked! Once the top is golden brown, the bread pudding is done and ready to be served!


Serve with a sprig of mint, some vanilla bean ice cream, or just a dollop of whip cream.


Feel free to substitute the currants with dried cherries, or blueberries…

sara motamedi

copyright 2009