Hamburger Bun Bread Pudding
Ingredients
- 3 tablespoons butter
- 8 brioche-style hamburger buns
- 1 teaspoon sesame seeds
- 5 large eggs
- 1 cup white sugar
- 2 tablespoons whiskey
- 2 teaspoons vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 3 cups milk
- 1 cup heavy cream
- 1 teaspoon ketchup
- 1 teaspoon mustard
- 1 teaspoon mayonnaise
- 1/3 cup golden raisins (optional)
- 3 tablespoons butter
- 1/4 cup whiskey
- 1/4 cup brown sugar
- 2 tablespoons water
- 1 pinch salt
Shop ingredients
Instacart® is a registered trademark of Maplebear Inc.
Instructions
- Butter a 9x12-inch or 9x13-inch baking dish with 3 tablespoons butter and set aside. If buns are not already stale and relatively dry, split them open and spread out on a baking sheet. Bake at 250 degrees F (120 degrees C) until very lightly toasted, about 20 minutes. Let cool.
- For custard batter, combine eggs, white sugar, whiskey, vanilla, cinnamon, salt, milk, cream, ketchup, mustard, and mayonnaise in a bowl; whisk to combine.
- Lay 6 bun bottoms into the prepared baking dish. Break last 2 bun bottoms and 1/2 of a top bun into large pieces and use pieces to fill in the gaps.
- Ladle half of custard mixture over buns. Place 6 bun tops over bottom layer and use the last 1 1/2 top buns to fill in the center gap. Ladle remaining custard mixture over. Wrap and refrigerate for at least 3 hours or preferably up to 12 hours.
- Preheat the oven to 350 degrees F (175 degrees C). Brush the tops of buns with some of the custard mixture and sprinkle with sesame seeds.
- Bake in the preheated oven until buns are browned and puffed up, about 1 hour. Remove to cool on a wire rack.
- For whiskey sauce, add butter, whiskey, brown sugar, water, and a pinch of salt to a small saucepan and bring to a boil over medium-high heat. Turn off heat and let cool before using. Sauce will thicken as it cools.
Source
Original recipe: View Original