Hamburger Bun Bread Pudding
Hamburger Bun Bread Pudding
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).


  • 3 tablespoons softened butter
  • 8 stale brioche-style hamburger buns
  • 1 teaspoon sesame seeds


  • 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


  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.


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