Brioche bread pudding
porcje: 6 servings
składniki
- 1 (1lb/450g) brioche loaf
- 4 large eggs
- 4 1/2 cups (1080g) milk
- 1/2 cup (100g) sugar
- 1 teaspoon cinnamon
- 1 tablespoon vanilla extract
- 1/4 teaspoon fine sea salt
- 1 tablespoon butter for greasing the form
wykonanie
- Preheat the oven to 350°F / 180°C / Gas Mark 4 (if you have a convection/fan oven, reduce the temperature by about 20° or follow the manufacturer's instructions).
- Grease a 9x13-inch (23x33cm) oval baking dish with butter.
- Cut the brioche into roughly 1-inch (3cm) cubes and add to the baking dish.
- In a large bowl, whisk (or mix with an electric mixer) all the other ingredients: milk, sugar, cinnamon, vanilla, salt.
- Pour the custard into the baking dish. Move the bread cubes to ensure they are coated with the custard (milk-egg mixture) on all sides, press them in slightly. The mixture should cover almost all brioche cubes but the tips of the cubes should be above the milk mixture (they will crisp up nicely).
- Bake the pudding for about 40 minutes or until the pudding is golden and crispy on top and custard is set and not jiggly (you can measure the temperature of the bake to make sure it's baked through, it should be 160°F/71°C in the center of the pudding).
- Enjoy!
uwagi
- Instead of brioche, you can use challah, or other leftover white bread. Your brioche bread should be stale and dry. If you don't have stale brioche bread you can cut it into cubes and toast in the oven to dry it out, then pour over the custard and bake again.
- If your pudding is starting to brown too much, cover it loosely with a piece of aluminum foil.
- If you're using plain brioche (I used my cranberry orange brioche for this recipe), you can add 1/2 cup of dried cranberries or raisins and 1 tablespoon of orange zest to this recipe. Fresh blueberries, chopped nuts, or chocolate chips/chopped chocolate would also be a lovely addition.
- Calories = 1 serving (1/6 of the recipe). This is only an estimate!
Nutrition
Kalorie: 535kcal