Kimchi Bread Pudding

A savory take on bread pudding featuring funky, tangy, spicy, and crunchy kimchi with a sweet and spicy gochujang glaze.

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Step 1

Preheat oven to 200. Cut baguette into 3/4 inch cubes. Place on a baking sheet and bake until completely dry all the way through. This will be variable but most likely 1 to 1.5 hours. Remove from oven and allow to cool once dry.

Step 2

Cut kimchi into a half inch dice. Be sure to reserve any liquid from the kimchi as well.

Step 3

In a large mixing bowl combine eggs, buttermilk, and milk. Whisk to combine fully. Add kimchi and stir to combine.

Step 4

Add bread cubes and mix well. Allow to sit for roughly 60 until fully soaked all the way through checking every 20-30 minutes mixing when you check.

Step 5

Preheat oven to 350. Grease a 9x13 casserole dish with shortening or butter. Pour your bread mixture into the casserole dish and level out.

Step 6

Place casserole dish in the upper third of the stove and bake until set in the middle. This will be roughly 60 minutes but start checking around 40 minutes.

Step 7

Once cooked through remove the dish from the oven. Drizzle your prepared glaze over the entire top of the bread pudding. Use a pastry brush to distribute if necessary.

Step 8

Return the dish to the oven under a low broiler until the top is crisp and the glaze is bubbling. Be careful not to burn during this stage. Stay vigilant. Remove from oven when done.

Step 9

While still hot run a offset spatula or butter knife around the edges to ensure everything is released from the sides. Allow the bread pudding to cool to warm or room temperature. I like this served pretty close to room temp but you do you. Slice into squares of the size of your choosing and serve. If you made extra glaze you can serve some on the side for dipping.

Step 10

Gochujang Glaze

Step 11

Combine all ingredients and bring to a boil. Remove from heat.

Step 12

Drizzle over your Kimchi Bread Pudding or serve extra on the side.

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