Bread Pudding via VahChef

Bread pudding....

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Bread pudding so good it trumps chocolate « Tart to Heart: "Individual Croissant Bread Pudding with Dried Cherries, Chocolate, and Toasted Pecans

Ingredients:

1/2 cup dried cherries
butter for greasing the ramekins
4 cups heavy cream
1 vanilla bean
6 large egg yolks
2 cups sugar
1/2 tsp salt
6 day-old croissants
4 Tbsp coarsely chopped bittersweet chocolate (about 2 oz)
1/2 cup pecans, roughly chopped

Directions:

Preheat oven to 350 degrees F. Butter 4 1-cup ovenproof ramekins.
Add the heavy cream to a medium saucepan. Slice the vanilla bean in half lengthwise and use the back of a paring knife to scrape the seeds from the pod into the liquid, then add the pod. Simmer over low heat for 8-10 minutes, remove the vanilla bean.
Combine the eggs yolks, sugar, and salt in a large bowl and whisk together. Slowly pour the cream mixture while whisking. (Be careful not to scramble the yolks!)
Tear the croissants into bite-size pieces and add to the bowl with the cream along with the cherries. Stir to coat to croissants with the mixture and to distribute the cherries. Allow the croissants to absorb the liquid for about 10 minutes.
Evenly divide the mixture between the prepared ramekins and sprinkle the top of each bowl with the chocolate and chopped pecans. Place the ramekins on a baking sheet and bake for 25 minutes or until set. Serve hot.

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Many thanks to Tart to Heart!

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!