American·Dessert
Hamburger Bun Bread Pudding
A surprisingly light and luxurious bread pudding made with stale brioche hamburger buns and a 'secret' condiment-spiked custard that creates a sophisticated flavor profile and a great dinner party story.
Prep
20m
Cook
60m
Total
80m
Serves
8
Method
- 01
If your hamburger buns are fresh, arrange them on a sheet pan and dry them out in a 250°F (120°C) oven for about 20 minutes until lightly toasted and dry. Let them cool completely.
Watch · 0:25
- 02
In a large bowl, whisk together the eggs, sugar, whiskey, vanilla, cinnamon, and salt. Whisk in the milk, cream, and the secret ingredients: ketchup, mustard, and mayonnaise until smooth.
Watch · 1:18
- 03
Butter a baking dish. Place 6 bun bottoms in the dish. Break the remaining 2 bottoms and a half of one top into pieces to fill any gaps. Scatter golden raisins over the bread if using.
Watch · 2:30
- 04
Ladle half of the custard mixture over the bottom layer of buns. Arrange 6 whole bun tops on top, then use the remaining bun pieces (halved) to fill the center gaps.
Watch · 3:16
- 05
Pour the remaining custard mixture over the top. Wrap the dish and refrigerate for at least 2 to 3 hours, though soaking overnight (up to 12 hours) is highly recommended for the best texture.
Watch · 3:43
- 06
Preheat the oven to 350°F (175°C). Brush the tops of the buns with a little excess custard from the dish and sprinkle generously with sesame seeds. Bake for about 1 hour until puffed and golden brown.
Watch · 4:25
- 07
Allow the pudding to cool and deflate slightly before serving. Serve at room temperature or chilled, drizzled with a whiskey sauce (melted butter, brown sugar, and bourbon) and fresh strawberries.
Watch · 5:15
From Chef John
“Whiskey which is optional but also mandatory.”
“The only thing better than a great recipe is a great recipe that also comes with a great story.”
“You are after all the king Cano of whether to add some dried fruit.”