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See more recipes in Spoon Desserts - Gelatins - Puddings
Brioche Bread Pudding
in Diana's Recipe Book
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Each of these rich desserts is big enough
to share. If you’d like, you can
substitute hearty country bread for the
brioche. For a sweet touch, add 2 Tbs.
golden raisins to the egg mixture just
before pouring it into the pie dishes.
2 cups brioche cubes (each about 1/2
1 1/4 cups heavy cream
1 egg yolk
1/4 cup sugar
1/8 tsp. ground cinnamon
1/4 tsp. vanilla extract
Position a rack in the center of an oven
and preheat to 350°F. Butter two 10-oz.
individual pie dishes and divide the
brioche cubes between them.
In a saucepan over medium heat, warm
the cream until steam starts to rise, 3 to
5 minutes. Remove the pan from the
heat and set aside.
In a bowl, whisk together the egg, egg
yolk, sugar, cinnamon and vanilla until
smooth. Whisking constantly, slowly pour
the warm cream into the egg mixture.
Divide the mixture between the prepared
pie dishes and place them on a baking
sheet. Bake until puffed and a toothpick
inserted into the centers comes out
clean, about 25 minutes. Let stand for 5
minutes before serving. Serves 2.
|Source: Adapted from: Williams Sonoma Kitchen|
|Date: May 22, 2002|