Bread puddings are usually made with cream set with egg, but in this version, I've opted for yuzu juice in place of the egg. The acid coagulates the protein in the cream giving it a rich cheesy texture that's tempered by the refreshing zing of yuzu. It's not difficult to make, but it does require some time to let the bread soak up the yuzu cream, so this is a great make-ahead dish that you can pop in the oven when you're ready to eat it.
Makes 2-3 servings
- 90g thick-cut sandwich bread, cut into cubes
- 1 cup heavy cream
- 3 tbsp sugar (40g)
- 2 tbsp 100% yuzu juice
- ½ tbsp sugar, for dusting
- In a non-reactive bowl, stir the heavy cream, 3 tablespoons of sugar, and yuzu juice until the sugar is fully dissolved and the cream thickens.
- Add the bread, and fold it into the thickened cream mixture to coat the bread evenly.
- Transfer the bread and yuzu cream into a small oven-safe casserole dish and press it down to eliminate any air gaps. Cover and refrigerate for at least 24 hours.
- Preheat the oven to 400°F (200°C).
- Uncover the bread pudding and put it on a baking sheet to contain any spills. Sprinkle with the remaining ½ tbsp of sugar and bake for 15 minutes, or until golden brown and crisp on top. Serve warm.