Brioche Pudding – What to do with Leftover Brioche
September 11th, 2007 | Category: Bread, Puddings and Custards
Unfortunately, brioche doesn’t keep soft and fresh for a long time and it is likely that you will have some left for the next day. So, how can you turn the rest of this buttery bread into a delicious dessert?
This 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 also here.
BRIOCHE PUDDING RECIPE
Recipe from Kate Zuckerman’s book “The Sweet Life: Desserts From Chanterelle”
- 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)
- 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!