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Brioche Pudding - What to do with Leftover Brioche
September 11th, 2007 | Category: Baked Goods, Dessert
Unfortunately, baked brioche doesn’t keep soft for a long time. It is likely that you will have some brioche left for the next day. So how can you turn the rest of this buttery bread into a delicious dessert?
The below Brioche Pudding recipe comes to rescue. It is from one of my favorite cookbooks: Kate Zuckerman’s “The Sweet Life: Desserts from Chanterelle“.
Toasted brioche goes extremely well with a creamy custard underneath. And a drizzle of your favorite honey or maple syrup makes it even better.
Other ideas about what to do with leftover brioche are coming soon, so stay tuned.
Brioche Pudding with Maple Syrup
Recipe from Kate Zuckerman’s book “The Sweet Life: Desserts From Chanterelle”
Ingredients
- Half a loaf of brioche (recipe here)
- 2 tbsp butter, melted
- 1 1/2 cups of heavy cream
- 1 1/2 cups whole milk
- 2/3 cup sugar
- 3 egg yolks
- 2 eggs
- 1/4 teaspoon salt
- 1/4 cup maple syrup, for drizzling (original recipe has 3/4 cup truffle honey)
Method
- Preheat the oven to 350F. Butter a 12*8 inch baking dish.
- Cut half a loaf of brioche into 8 equal slices. Trim off the hard brown crusts and cut each slice into 6 equal rectangles. Place the rectangles on a baking tray lined with parchment and toast at 300 F until golden brown.
- In a saucepan, combine the cream and milk over medium heat and bring almost to a boil. Meanwhile, in a medium sized bowl, whisk together the sugar, egg yolks, eggs,and salt. Slowly using a ladle whisk some of the hot milk and cream into the egg mixture to warm it. Gradually pour the warmed egg mixture into the hot milk and cream, whisking constantly as you pour. Do not cook the custard, set it aside.
- Place the toasted bread pieces in the prepared baking dish. Pour the warm custard over the bread. Bake the pudding until the chunks sticking out turn crispy and brown and the center is set and has a slight spring when touched, 30 minutes. Drizzle maple syrup over each serving. Enjoy!
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I liked your brownie best of all in the roundup
Thank you Maryann!
This is such a luscious recipe for bread pudding! Can’t wait to see what you do to the rest of the brioche
btw, I made Elise’s banana bread that you posted about a while back….YUM! And so simple to make! Thanks for the heads up about it
Hi Joey,
Check back tomorrow. There will be 4 different ideas. They are very simple, colorful and -in my opinion- tasty.
Glad you liked Elise’s bread!
Cenk
What a great idea. It looks wonderful. Can´t wait to try the brioche recipe!
Cenk - It is great that there are multiple ‘uses’ for your brioche. I, too, enjoy Zuckerman’s book, which I principally bought for her quince sorbet recipe but which I know refer to answer science-based questions I have regarding baking.
What sort of honey did you use to top off your dessert? I have a huge weakness for a NZ honey made from pohutakawa, which is a cliff-hanging tree, so the resulting honey has a salty aftertaste. Divine!
Guru - I hope you like it.
Shaun - I used maple syrup instead of honey and it worked great. Salty aftertaste sounds great, too.
Cenk ellerine sağlık enfes görünüyor da sırf kalorisin valla:)
The first photo made me weak in the knees…just incredibly tempting!