Sous Vide Brioche Bread Pudding

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Emily Farris and Jeff Akin

Kansas City, Missouri

Emily Farris and Jeff Akin are the co-founders of Feed Me Creative, a former culinary creative agency in Kansas City, MO.

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The Anova Sous Vide Precision Cooker provides a new way to make bread pudding — one of our favorite desserts, as along as there are no raisins. The one thing it’s missing, though, is the crusty top you get from cooking in the oven. To get that, just put these under the broiler for 2-3 minutes once they come out of the Anova. If you use mason jars or ramekins they can go straight under the broiler.
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Ingredients for 4

  • 1 cup whole milk

  • 1 cup heavy cream

  • 1/2 cup granulated sugar

  • 1/4 cup maple syrup

  • 1 large egg, plus 2 large egg yolks

  • 2 tablespoons orange juice

  • 1 tablespoon orange zest

  • 1 teaspoon vanilla bean paste or 1 whole vanilla bean, split lengthwise

  • 1/2 teaspoon kosher salt

  • 4 cups brioche, cut into 1-inch cubes

Directions

  • Step 1

    Set the Anova Sous Vide Precision Cooker to 170°F (76.7°C).

  • Step 2

    In a large bowl, whisk together the milk, cream, sugar, maple syrup, orange juice, orange zest, vanilla paste, and salt. Add the brioche and toss to thoroughly coat.

  • Step 3

    Divide mixture between 4 individual sealable glass jars. Seal until fingertip-tight with lids. Place in the water bath and set the timer for 2 hours.

    • Finishing Steps

    • Step 0

      When the timer goes off, remove the jars from the water bath. Heat broiler to high.

    • Step 1

      Remove lids from the jars and place jars on a broiler-safe baking sheet. Broil until tops are golden brown, 2 to 3 minutes. Serve.

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170 F / 76.7 C Recipe Temp
Recipe Time
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