I was invited to my sister's house for a brunch recently, and decided to make a bread pudding because I happened to have a beautiful loaf of brioche in the cupboard. I found a recipe for a brioche bread pudding on Tyler Florence's website, "Berry Brioche Bread Pudding with Lemon Fondant." Since I wanted to serve the dish with a salted caramel sauce, I omitted the fruit, lemon zest, and fondant.You can visit his website at http://www.tylerflorence.com for the original recipe.
Everyone at the brunch really enjoyed the dish and I didn't have any leftovers...a good sign!
Lovely Luscious Bread Pudding
1 loaf brioche, cut in to one inch pieces
7 eggs plus 3 egg yolks
3/4 whole milk
1 1/2 cup heavy cream
2 tsp vanilla
1/2 cup granulated sugar
1/2 cup dark brown sugar
Directions:
Preheat oven to 350 degrees.
Place brioche pieces in a baking large oval baking dish (you can use a 9x13 pan as well). Put eggs and egg yolks in a large mixing bowl and beat until mixed. Whisk in cream, milk, vanilla, granulated sugar and half of the brown sugar until well incorporated. Pour egg mixture over brioche and gently press down with the back of spoon. Place in refrigerator for 10 minutes so brioche can soak up mixture.
Sprinkle remaining brown sugar over the top of the brioche and bake for 40-45 minutes until custard is set and pudding is slightly puffed up--if pudding is getting too brown tent it with foil to avoid over-browning and drying out the pudding. Remove from oven and cool before serving. Refrigerate any leftovers.
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