La Recette Du Pudding Au Pain Rassis. Recipe

I turned Stale Bread into a ridiculous pudding that had people texting me for the recipe before the plates hit the sink.

I’m obsessed with this La Recette du Pudding au Pain Rassis because it makes stale bread feel like a miracle. I love how the custardy center sings with vanilla extract and the edges caramelize into something I’m always chasing.

Bread Pudding Recipe? Yes, and not the cloying stuff you forget.

I dig that it’s an honest treat without being precious. But really, it’s the texture that gets me: silky, slightly eggy, with chewy bits of day old bread that still remember crust.

It’s messy, addictive, and every spoonful makes me want another slice right away. No guilt just craving now.

Ingredients

• Day old bread: gives body and soakable texture, chewy pockets and comforting breadiness.
• Whole milk: makes it creamy and mild, keeps things soft and familiar.
• Heavy cream: adds richness and silkiness, basically makes it feel indulgent.
• Large eggs: bind everything together, give structure and a custardy bite.
• Granulated sugar: sweetens without fuss, caramelizes the top a touch.
• Unsalted butter: adds toasty flavor and a fuller mouthfeel, melts into crumbs.
• Vanilla extract: warm, cozy aroma; it’s the background smile in every spoonful.
• Ground cinnamon: a little spice punch, cozy and slightly aromatic.
• Fine salt: balances sweetness, brings out real flavors without shouting.
• Orange zest: bright citrus lift, cuts richness and smells amazing.
• Raisins: chewy bursts of sweetness, optional but nostalgic and fun.
• Dark rum: a boozy wink if you want warmth and depth.
• Powdered sugar: light dusting for looks and quick extra sweetness.

Ingredient Quantities

• Day old bread (brioche, challah or baguette) 400–500 g
• Whole milk 500 ml
• Heavy cream 120 ml
• Large eggs 4
• Granulated sugar 150 g
• Unsalted butter 50 g
• Vanilla extract 1 tbsp
• Ground cinnamon 1 tsp
• Fine salt 1 pinch
• Orange zest 1 tsp
• Raisins 100 g (optional)
• Dark rum 2 tbsp (optional)
• Powdered sugar for dusting (optional)

How to Make this

1. Preheat oven to 180C (350F). Butter a 20×20 cm or similar baking dish with half the unsalted butter and set aside.

2. Tear the day old bread into roughly 2 cm pieces and put them in a big bowl. If using raisins soak them in the dark rum for 10 minutes while you make the custard, or just sprinkle them in dry.

3. Whisk together whole milk, heavy cream, eggs, granulated sugar, vanilla extract, ground cinnamon, fine salt and orange zest in another bowl until the sugar is mostly dissolved. Dont overbeat, you just want it combined.

4. Pour the warmish custard over the bread and press down gently with a spatula so the bread can soak. Let it sit 20 to 30 minutes, stirring once or twice so all the bread gets moistened.

5. Melt the remaining butter and drizzle it over the top, and fold in the rum-soaked raisins if using. Taste a little of the custard and adjust cinnamon or orange zest if it needs more zip.

6. Transfer the mixture to the buttered baking dish, smooth the top and let it rest 10 minutes while the oven finishes heating.

7. Place the dish in a larger roasting pan and pour hot water into the roasting pan until it comes about halfway up the sides of the baking dish. This water bath keeps the pudding creamy.

8. Bake for 40 to 50 minutes until the center is set but still a bit jiggly. If the top browns too fast loosely cover with foil.

9. Remove from the oven and the water bath, let cool at least 15 minutes so it firms up slightly. It will be better if you wait an hour, but who am I to stop you.

10. Dust with powdered sugar if you like, slice and serve warm or at room temperature. Great with a little cream, leftover custard or vanilla ice cream.

Equipment Needed

1. Oven (set to 180C / 350F)
2. 20×20 cm or similar baking dish, well buttered
3. Large roasting pan for the water bath
4. 2 mixing bowls (one big for bread, one for custard)
5. Whisk (or a fork if you like)
6. Rubber spatula to press and fold the bread so it soaks evenly
7. Small saucepan or microwave‑safe bowl to melt the butter
8. Measuring cups and spoons (or a kitchen scale for accuracy)
9. Fine sieve or small sifter for dusting powdered sugar (optional)

FAQ

La Recette Du Pudding Au Pain Rassis. Recipe Substitutions and Variations

• Day old bread: swap with stale croissants, brioche rolls or challah-like soft rolls. They soak faster so press gently to avoid a soggy mess.
• Whole milk + heavy cream: use 600 ml whole milk alone for a lighter pudding, or 500 ml nut milk plus 100 ml canned coconut milk for a dairy free version. Coconut will add a faint tropical flavor.
• Large eggs: replace with 3 flax eggs (3 tbsp ground flaxseed mixed with 9 tbsp water, let sit 5 min) or 300 g silken tofu blended smooth for a custardy, eggless result.
• Granulated sugar: use 140 g light brown sugar for a deeper, caramel note, or 120 g maple syrup or honey. If using syrup or honey, reduce other liquids slightly and expect a darker color.

Pro Tips

1) Tear the bread into mixed sizes, not all uniform. The bigger chunks give gooey pockets and the little bits crisp up, so you get both textures. Dont squish everything into paste.

2) Make the custard slightly warm, not hot. Warmish milk helps the bread soak faster so you dont overbake. But if it’s too hot youll cook the eggs early and end up with curds.

3) Soak the raisins in rum if you can, at least 10 minutes, and reserve a spoonful of that rum to splash into the custard. It gives depth without tasting boozy, but if you dont want alcohol, soak them in hot orange juice or strong tea instead.

4) Use the water bath and cover loosely with foil if top browns too fast. The steam from the water bath keeps the inside creamy while the top sets, and resting the pudding for at least 15 to 60 minutes makes slicing so much cleaner.