Sous vide bread pudding is so easy and even more delicious. Brioche bread gives a rich texture and lots of lemon flavor makes it so bright. Add in sweet strawberries, top with a bruleed crust and plenty of whipped cream and you’ve got a crowd pleasing breakfast or dessert!
I’ve made and love a lot of sous vide desserts. And every time I make a new one, I think that one is my favorite. You better believe exactly this happened with this strawberry meyer lemon sous vide bread pudding! (But don’t worry sous vide cheesecake, I still love you)
Like most sous vide desserts, this is cooked at a relatively high temperature (170 degrees F) for 2 hours.
Why use sous vide to make bread pudding?
Bread pudding is essentially a custard with bread in it – egg yolks + heavy cream, after all! Any and all custards are so well suited to sous vide because they’re tricky to get right. Sous vide will produce a custard that’s perfectly consistent the entire way through.
As with all sous vide desserts, you also get adorable individual portions! This is my favorite way to make dessert for a crowd, especially because there’s no babysitting, no stressing about when it will be done, no worrying if you got it right. Sous vide makes it easy!
Is bread pudding dessert or breakfast?
Okay, this is actually a great debate, especially when you consider bread pudding is essentially the same as a baked French toast casserole.
So, it can be either! In fact, if you want to serve them for breakfast, you can choose to do one of the following:
- Assemble the night before, refrigerate, and cook them in the morning
- Cook them in advance, refrigerate, then reheat for a half hour using sous vide (or simply pop in the microwave for 30 seconds)
- Cook them according to the instructions – just get up a little early!
What You Need to Make Sous Vide Bread Pudding
You don’t need a ton of equipment to make sous vide bread pudding!
- An immersion circulator (my favorite is the Vesta Precision Imersa Elite)
- 1/2 pint sized jars (I like Weck jars – they’re cute and the lid style means fewer things that can rust!)
- You can absolutely just use a stockpot to contain your water bath, but I love my clear Everie container)
- A culinary torch (optional, only if you want to brulee the tops!)
In terms of ingredients, you’ll need:
- Brioche bread – I know it’s a pain to get “different” bread from what you usually get but trust me, it’s worth it!
- All the dairy (milk, heavy cream, eggs)
- Sweet stuff: maple syrup and sugar. Don’t worry too much about which maple syrup, whatever you have on hand is fine!
- Meyer lemons. If you can’t find them, regular lemons are fine, I just love the intense flavor of the Meyer lemons!
- Vanilla or vanilla bean paste if you have it – I absolutely love the intense flavor of vanilla bean paste. And the smell!
How to Make Strawberry Meyer Lemon Sous Vide Bread Pudding
This is super easy! Start by whisking all the wet ingredients, then mixing in the sugar. Add plenty of cubed brioche bread and stir to coat it. Stir in sliced strawberries.
Divide the mixture between 6 jars, place the lids on (only to fingertip tight!) and add to a water bath preheated to 170 degrees F.
When the bread pudding is done, remove from water bath and let sit on the counter for 10 minutes.
This is totally optional, but I think it’s really fun to add some raw sugar and caramelize it with a culinary torch, like crème brulee!
Top with whipped cream and serve.
You can also view this recipe in a step-by-step web story.
Strawberry Meyer Lemon Sous Vide Bread Pudding
- Raw sugar for bruleeing, optional
- Whipped cream
- In a large bowl, whisk together the milk, heavy cream, egg and egg yolks, lemon juice, lemon zest, sugar, maple syrup, vanilla bean paste or extract, and salt.
- Add the bread and strawberries and stir together.
- Spoon evenly between 6 half pint jars or mini tulip Weck jars. If using standard canning jars, make sure to screw the rings on with just the tips of your fingers. The lids should be loose enough that air can escape.
- Add the jars to preheated water bath and cook for 2 hours.
- Remove from water bath and let sit on counter for 10 minutes. Refrigerate if not serving immediately.
- To do optional brulee topping: sprinkle thin layer of raw sugar over tops of bread puddings. Use a culinary torch to caramelize the sugar.
- Top with whipped cream and serve.