Brioche Bread Pudding | Wild Yeast

Photo Courtesy of Wild Yeast

Brioche Bread Pudding | Wild Yeast:

Brioche Bread Pudding
(adapted from Epicurious)

Yield: 4 servings

Time:

* mix and soak: 45 minutes
* bake: 45 minutes

Ingredients:

* 225 grams stale brioche (including crusts), cut into 1/2-inch cubes
* 216 grams egg (4 large eggs)
* 240 grams (one cup) heavy whipping cream
* 240 grams (one cup) whole milk
* 200 grams (one cup) sugar
* 2 tablespoons amaretto
* 1.5 teaspoons vanilla extract
* 1/4 teaspoon almond extract

Method:

1. Butter four 8-ounce ramekins.
2. Reserve about 25 grams of the bread cubes. Divide the remaining cubes between the buttered ramekins.
3. In a medium bowl, whisk together the eggs, cream, milk, sugar, amaretto, vanilla, and almond extract.
4. Divide the custard between the four ramekins, pouring it over the bread cubes.
5. Wait several minutes, then use a spoon to push the bread down into the custard.
6. Place the ramekins on a sheet pan and let stand for 30 minutes, continuing to occasionally re-submerge the bread in the custard.
7. Meanwhile, preheat the oven to 325F convection (350F if convection is not available).
8. Place the reserved bread cubes on a sheet pan and put them in the oven for a few minutes until dry. Grind them in a food processor to make fine crumbs.
9. Just before baking, sprinkle the crumbs over the tops of the puddings.
10. Bake for 40 – 45 minutes, until the puddings are set and the tops are puffed.
11. Serve warm.

Many thanks WildYeast!