Hamburger Bun Bread Pudding Recipe

Ingredients

This recipe was developed at its original yield. Ingredient amounts are automatically adjusted, but cooking times and steps remain unchanged. Note that not all recipes scale perfectly.

Original recipe (1X) yields 12 servings.

• 3 tablespoons softened butter
• 8 stale brioche-style hamburger buns
• 1 teaspoon sesame seeds

Custard

• 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)

Whiskey Sauce (Optional)

• 3 tablespoons butter
• 1/4 cup whiskey
• 1/4 cup brown sugar
• 2 tablespoons water
• 1 pinch salt

Directions

Step 1: Butter a 9x12-inch or 9x13-inch baking dish with 3 tablespoons butter and set aside. If the buns are not already stale and relatively dry, split them open and spread out on a baking sheet. Bake at 250F (120C) until very lightly toasted, about 20 minutes. Let them cool.

Step 2: For the custard mixture, combine eggs, white sugar, whiskey, vanilla extract, cinnamon, salt, milk, cream, ketchup, mustard, and mayonnaise in a large bowl. Whisk until thoroughly combined.

Step 3: Place 6 bun bottoms in the prepared baking dish. Break the last two bun bottoms and half of a top bun into large pieces and use these pieces to fill in any gaps.

Step 4: Pour half of the custard mixture evenly over the buns.

Step 5: Lay the remaining 6 bun tops on top of the bottom layer. Break the last 1 1/2 top buns into pieces and use them to fill in any gaps in the center.

Step 6: Pour the remaining custard mixture over the buns.

Step 7: Cover the baking dish with plastic wrap and refrigerate for at least 3 hours, or preferably up to 12 hours.

Step 8: Preheat the oven to 350F (175C). Brush the tops of the buns with some of the custard mixture and sprinkle with sesame seeds.

Step 9: Bake in the preheated oven for about 1 hour, or until the buns are browned and puffed up. Remove from the oven and allow to cool on a wire rack.

Step 10: For best results, let the dish cool to at least room temperature before serving. The custard will only set as it cools, so it's not ideal to serve this bread pudding while it's still hot or very warm. Chilling before serving gives a creamier and more luxurious texture.

For Whiskey Sauce (Optional)

Step 11: In a small saucepan, add butter, whiskey, brown sugar, water, and a pinch of salt. Bring the mixture to a boil over medium-high heat. Once it reaches a boil, turn off the heat and let it cool.

Step 12: Allow the sauce to cool to room temperature. It will thicken as it cools. Serve with the bread pudding.

Nutrition Facts (per serving)

• Calories: 199
• Total Fat: 8g (10% Daily Value)
• Saturated Fat: 4g (21% Daily Value)
• Cholesterol: 100mg (33% Daily Value)
• Sodium: 180mg (8% Daily Value)
• Total Carbohydrate: 25g (9% Daily Value)
• Dietary Fiber: 0g (1% Daily Value)
• Total Sugars: 21g
• Protein: 6g (12% Daily Value)
• Calcium: 103mg (8% Daily Value)
• Iron: 1mg (4% Daily Value)
• Potassium: 140mg (3% Daily Value)