Saturday, February 26, 2011

Brioche bread pudding

Unglazed brioche.

Made some brioche based on Ad Hoc At Home's cookbook recipe. Followed the methods in the recipe, but results were less than what I had expected. The recipe called for Pullman loaf pan which I don't have, hence I just used the muffin pans. It also did not state to glaze the brioche dough with eggwash before baking, thus the rough texture look. My house smelled so good of butter and eggs during baking, but, unfortunately, tastewise it was bland. So, I decided to try and make bread pudding instead, not from the cookbook but my own variation. No pictures of the bread pudding since the whole thing was walloped up before any pictures could be taken.

8 muffin size brioche bread (sliced into 1/2 inch thick pieces with a serrated knife)
6 large eggs
4 cups of milk (2% or whole milk, not skim milk)
4 heaping tbsps of sugar
 1 tsp of vanilla essence

1. Heat oven to 350 degrees fahrenheit. Layer the brioche slices in a 11x9x2 inches baking dish. May tear up the bread slices to obtain an even layer but doesn't have to be single layer.
2. Whisk together eggs, milk, sugar, and vanilla essence. Strain egg mixture through a strainer before pouring into the baking dish, covering all the bread slices. Press down gently and let sit for 30 minutes allowing the bread slices to be soaked through.
3. Place baking dish into the oven. Place a piece of wax paper on top to cover the pudding slightly. Bake for 30 minutes then remove the wax paper. Bake for another 15 minutes. Remove from oven and let cool slightly. Serve warm with berries or ice cream.

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