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