English Muffin Bread Pudding
Created by Chef Colby Garrelts
1 C sour cream
½ C heavy cream, whipped soft
¼ C honey
2 C fresh strawberries or blueberries Thyme, for garnish Bread Pudding
1 stick, plus 1 Tbsp unsalted butter
2¼ C light brown sugar, packed
2¼ C whole milk
2¼ C heavy cream
1 tsp kosher salt 1 tsp pure vanilla extract ½ tsp ground cinnamon
½ tsp ground nutmeg
Freshly squeezed juice of one lemon
4 large eggs
3 large egg yolks
Streusel (Makes 2 Cups):
¾ C light brown sugar
4 Tbsp (½ stick) unsalted butter
¼ C unbleached all-purpose flour
½ tsp ground cinnamon
⅛ tsp kosher salt ½ C old-fashioned rolled oats
1. Preheat the oven to 350° F.
2. Lightly grease a 12-inch round cake pan and set aside.
3. On a baking sheet, toast the cubed Thomas’® Original English Muffins pieces for 8 minutes until dry and lightly golden in color. Set the toasted Thomas’® Original English Muffins aside.
4. In a large sauce pot, combine the unsalted butter, light brown sugar, whole milk, heavy cream, salt, vanilla, cinnamon, nutmeg, and lemon juice and whisk to combine. Set the sauce pot over medium-high heat and gently bring to a boil, ensuring that all ingredients are thoroughly blended.
5. In a medium bowl, whisk together the eggs and egg yolks. Gently add the hot cream mixture into the egg mixture, careful to combine so not to scramble the eggs.
6. Once combined, strain the custard through a fine mesh sieve.
7. Transfer the toasted Thomas’® Original English Muffins to the prepared cake pan and pour the custard base over the muffins. Press the muffins down slightly to completely coat in the custard mixture.
8. Cover the cake pan with heavy aluminum foil and set the cake pan into another larger pan or baking sheet to make a water bath. Place the baking sheets into the preheated oven and gently pour warm water into the outer baking sheet so that the water fills about halfway up the side of the foil-covered baking sheet.
9. Bake for 30 minutes and then gently remove the foil and discard, leaving the pan in the water bath. Rotate the baking sheet and pull the baking rack out slightly in order to top the bread pudding evenly with the oatmeal streusel. Continue to bake for 15-20 minutes until the crumble is thoroughly toasted and the custard is set.
10. Remove the bread pudding from the oven and allow to cool to room temperature in order to slice. This bread pudding can also be made a day in advance and refrigerated; however, the streusel topping is best baked and served on the same day. Place the bread pudding in a low oven at about 300° F to warm before serving.
1. To make the oat streusel, place the brown sugar, butter, flour, cinnamon and salt in a food processor. Pulse until the mixture resembles coarse meal.
2. Transfer the streusel mixture to a medium mixing bowl and gently fold in the rolled oats.
3. Set aside if using the same day, or transfer to an airtight container or re-sealable plastic bag and freeze for up to a month.
1. In a medium bowl, fold the sour cream and whipped cream together.
2. Top a slice of the bread pudding with fresh summer berries, a dollop of the whipped sour cream and finish with thyme and honey.