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Hamburger Bun Bread Pudding

Preparation

Step 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.


Step 2


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


Step 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.


Step 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.


Step 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.


Step 6


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


Step 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.







©allrecipes

Ingredients

  • 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

Hamburger Bun Bread Pudding

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