Although bread pudding probably evolved as a way to use up stale bread, this recipe calls for brioche, which accounts for the pudding's richness and buttery flavor. Challah would work too.
Fresh currants are very nice, but the season is short.
1 cup red currants 10 slices brioche, cut into 1-inch cubes Method 1. Lightly butter an 8-inch square baking dish. In a large bowl, whisk together all ingredients except brioche, apples and currants. Stir fruits into custard mixture. Place cubed brioche in prepared baking dish, and ladle fruit and custard mixture over it.