Strawberry Meyer Lemon Sous Vide Bread Pudding

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!


– 1 cup 2% milk – 1 cup heavy cream – 1/2 cup granulated sugar – 1/4 cup maple syrup – 1 large egg, plus 2 large egg yolks – Juice from 1 Meyer lemon – Zest from 1 Meyer lemon – 1 tsp vanilla bean paste or 1/2 tsp vanilla extract – 1/4 tsp kosher salt – 4 cups brioche, cut into 1-inch cubes – 1 cup hulled and sliced strawberries Topping: – Raw sugar for bruleeing, optional – Whipped cream

Preheat water bath using immersion circulator to 170 degrees F.

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.