14 oz. brioche or challah bread
2 tbsp sugar
8 large eggs
1/4 cup mascarpone cheese
1 cup rich milk
1/4 tsp almond extract
salt
Whisk together the eggs, sugar, and mascarpone until very smooth. Whisk in the milk and almond extract.
Add cubed bread and stir gently until all is saturated. Cover and save in fridge until morning. OR just let it sit for an hour or so and then continue.
The original recipe calls for the baking pan to be coated in caramel. Then the pudding is baked in the coated pan, and inverted after baking. 2026: this was a disaster with the original recipe. Try using the formula for baked custard instead.
Bake at 375 F. for 30 – 40 minutes. (Used a deep-dish 8.5 inch pie pan. Next time, use a 9.5 inch pan.)
Serve with caramel sauce if the pan isn’t coated with caramel.
2026 Delicious, creamy, lovely (need to sort out caramel)