Method

For the Sous Vide Bread Pudding: 
In a large mixing bowl, whisk milk, cream, sugar, eggs, orange zest, vanilla, and salt. Add the brioche and raisins and toss thoroughly to coat. Divide mixture between 12 individual sealable jars (or greased ramekins, or buttered 9x13x2-inch oven-safe baking dish). Close jars with lids (or place ramekins on a quarter sheet tray then seal/place baking dish in a large sous vide bag and seal).

Cook sous vide for 2 hours at 170.6°F/77°C. When finished, remove the jars/ramekins/pan from the water bath, open jar lids/remove sous vide bags and brush with melted butter. Broil jars/ramekins/pan up to 2 minutes or until golden brown on top. Hold for service.

For the Peach-Bourbon Syrup:
In a small saucepan over medium heat, combine water, bourbon, lemon juice, and sugar, stirring often until reduced and caramelized slightly, up to 10 minutes. Remove from heat.

Once cooled, place caramel and peaches in a sous vide pouch and cook at 179°F/81.6°C for 40 minutes.

Once done, strain and discard peaches. Return liquid to saucepan if more reduction is desired. Reserve for plating.

To serve:
After the sous vide bread pudding is broiled, portion and serve on warmed plates. Pour peach syrup on top and garnish with fresh fruit of your choosing, confectioner’s sugar, and mint leaves if desired.

For more recipes like this, visit Sous Vide Magazine.

Recipe provided by our partners at Cuisine Solutions.