Preparation
Whether you’re looking for an extra-special dessert recipe to make for an important occasion—like a holiday, birthday, or dinner party—or want to close out a family meal with a statement-making sweet treat, you just can’t beat Martha’s Bread Pudding. In true Martha style, it’s a next-level comfort food, a dessert that combines rich brioche bread with heavy cream and milk, plenty of eggs, currants or other dried fruit, orange zest, and a touch of brandy. Our founder says it’s fine to use leftover white bread or even wheat if you don’t have brioche—but yes, brioche does make it best! She also counsels you to use whatever dried fruit you have on hand in place of the currants and even says you can forgo the brandy, perhaps using a teaspoon or two of pure vanilla extract instead.
If you think about it, bread pudding is a little like French toast casserole, which means that you could also serve this decadent dish for a celebratory breakfast or brunch. Whatever meal you make Martha’s bread pudding for, here are the essential tools you’ll need to make it just like our founder does. Best of all, the recipe doesn’t require any speciality tools, so these are worthy investments that you’ll use on the regular when making all types of different dishes.
Oval Baking Dish: Apilco Deep Oval Roaster, No. 6Glass Mixing Bowl: Duralex Lys Clear Stackable BowlBalloon Whisk: Sur La Table Stainless Steel Balloon WhiskLiquid Measuring Cups: Pyrex Measuring Cups, Set of ThreeCitrus Press: Martha Stewart Collection Citrus Press
