Hamburger Bun Bread Pudding

5.0
(1)
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This hamburger bread pudding, made from stale hamburger buns, is absolutely stellar. It is the most refined bread pudding ever--it has a light, luxe texture and features 3 secret ingredients (and a very good story).

By
John Mitzewich
Chef John
John Mitzewich
John Mitzewich — aka Chef John — has produced more than 1,500 cooking videos for Allrecipes. He's the actor, director, and screenwriter whose hands and voice confidently walk you through techniques.
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Published on July 9, 2024
1
white casserole dish of hamburger bun bread pudding on blue placemat
Prep Time:
15 mins
Cook Time:
1 hr
Refrigerate Time:
3 hrs
Total Time:
4 hrs 15 mins
Servings:
12
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Ingredients

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

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

  2. For custard batter, combine eggs, white sugar, whiskey, vanilla, cinnamon, salt, milk, cream, ketchup, mustard, and mayonnaise in a bowl; whisk to combine.

  3. Lay 6 bun bottoms into the prepared baking dish. Break last 2 bun bottoms and 1/2 of a top bun into large pieces and use pieces to fill in the gaps.

  4. Ladle half of custard mixture over buns. Place 6 bun tops over bottom layer and use the last 1 1/2 top buns to fill in the center gap. Ladle remaining custard mixture over. Wrap and refrigerate for at least 3 hours or preferably up to 12 hours.

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

  6. Bake in the preheated oven until buns are browned and puffed up, about 1 hour. Remove to cool on a wire rack.

    Chef's Note:

    Let cool to at least room temperature before serving with whiskey sauce. This is not a bread pudding that can be eaten hot or very warm, since the custard will only set as it cools. For best results, chill before serving to achieve a creamier, more luxurious texture.

  7. For whiskey sauce, add butter, whiskey, brown sugar, water, and a pinch of salt to a small saucepan and bring to a boil over medium-high heat. Turn off heat and let cool before using. Sauce will thicken as it cools.

    white casserole dish of hamburger bun bread pudding on blue placemat

    John Mitzewich

Nutrition Facts (per serving)

199 Calories
8g Fat
25g Carbs
6g Protein
Nutrition Facts
Servings Per Recipe 12
Calories 199
% Daily Value *
Total Fat 8g 10%
Saturated Fat 4g 21%
Cholesterol 100mg 33%
Sodium 180mg 8%
Total Carbohydrate 25g 9%
Dietary Fiber 0g 1%
Total Sugars 21g
Protein 6g 12%
Vitamin C 0mg 0%
Calcium 103mg 8%
Iron 1mg 4%
Potassium 140mg 3%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.