Fluffy custardy bread pudding, topped with juicy tart red currants and a thin layer of streusel, this Red Currant Bread Pudding Crumble is easy and delicious and perfect for summer.

Side view of a Red Currant Custard Tart baked in a cast iron pan with a slice taken out.

What bread should be used for bread pudding?

Many different breads can be used for bread pudding but this one is best made with stale brioche.

What can I use instead of red currants?

While I haven’t tested it, I think you could use a mixture of half raspberries and half blueberries instead of red currants. I also recommend cutting the sugar amount in half if you choose to use raspberries and blueberries.

Where can you buy currants?

Currants are usually in season in the summer, that being said they can be hard to find especially in the US. I find mine at farmers markets in New York city but previously I found frozen red currants at a small eastern European grocery store.

Additional Recipes to try:

Tips for making Red Currant Bread Pudding Crumble

This recipe uses stale brioche. I like to use Challah or another brioche from the store. Ideally leave it out on the counter or in the fridge, unwrapped overnight to help it dry out. Fresh bread won’t absorb enough of the custard.
I used a 2″ deep and 8.5″ wide cast iron pan to bake this in but you can use any metal or cast iron pan as long as it has the same volume and is at least 2″ deep, otherwise it will overflow.
To use a large or smaller dish this recipe can easily be scaled up or down.
If you can’t find red or white currants, I think you can use a combination of raspberries and blueberries. Be sure to decrease the sugar by about 50% to account for the sweetness.
It’s important to to bake this for long enough because of the moisture but you’ll also need to let it cool. It’s ok if you want to serve it a little warm just note that the red currants will spill over the edge of the slice. If you let it set completely you’ll be able to cut neat even slices.

Ingredients

Red Currants: Fresh red or white currants are best for this recipe – do not use dried currants. You can substitute frozen, just thaw them first and pour off the excess water.
Granulated Sugar: Sugar is used in the red currant layer, the streusel, and the bread pudding custard base.
Milk & Heavy Cream: Whole milk and cream are the base of the custard for the bread pudding base of this tart. It’s important to use dairy milk for the custard to ensure it cooks properly.
Eggs: Whole eggs are used in the custard of the bread pudding.
Salt & Vanilla Extract: Fine sea salt and vanilla extract are used to season the custard and the streusel.
Corn Starch: Corn starch is used to thicken and absorb the juices from the red currants.
Flour: All purpose flour is used as the base of the streusel.
Butter: Room temperature, salted butter is used in the streusel topping.
Powdered sugar: I like to dust the top of the tart with powdered sugar once it has set but it is optional.

Side view of a slice of Red Currant Custard Tart on a white and blue plate.

How to make a Red Currant Bread Pudding Crumble

Prep the Red Currants

Preheat the oven to 350º F and place a rack in the center of the oven.
Crumple a large square of parchment paper and then press it into an 8″ cast iron pan. *See notes for other pan options*
Rinse and de-stem the red currants. Add them into a medium mixing bowl along with the granulated sugar. Stir to combine and set aside at room temperature to macerate.

Make the bread pudding custard

In a medium sauce pot add in the milk and heavy cream. Place over medium low heat and heat until steaming – just before it begins to simmer. Stir occasionally to keep it from burning.
While it heats up, whisk the eggs, sugar, salt, and vanilla in a large heat safe mixing bowl until light and frothy. Place on a damp dish cloth or rag to keep the bowl from spinning.
Once the milk and cream are hot, remove the pot from the heat and while whisking the egg mixture, slowly pour in the hot milk and cream.
Continue whisking and pouring until fully mixed.
Tear the stale bread into large 3″-4″ chunks and add it into the hot custard mixture. Stir to combine and leave it to sit for 15 minutes.
After 15 minutes, stir again and leave it to sit for another 15 minutes.

Streusel

In a mixing bowl, stir together the flour, sugar, and salt with a fork.
Add in the soft butter and vanilla and use the fork to rub the butter into the dry ingredients.

Assemble & Bake

Once the juices have started to release from the red currants, add in 2 tablespoons of corn starch. Stir to combine until no starch is still visible.
Pour the custard bread pudding mixture into the lined pan. Make sure to spread the bread chunks out evenly to create an even base.
Spoon the red currant mixture carefully over the bread pudding to create an even layer.
Crumble the streusel over the red currants, focusing most of it around the edges.
Bake the assembled tart in the hot oven for 30 minutes. After 30 minutes, rotate the pan 180 degrees and bake for another 30 minutes. It should still have a slight wobble when you take it out of the oven.
Once baked remove the pan from the oven and leave it to cool. It needs to sit for a minimum of 30-40 minutes. However, if you let it sit for over an hour it will fully set. If you only let it sit for 30-40 minutes the currants will still be a bit runny but don’t worry it is fully baked.
Optionally dust with powdered sugar just before serving.

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