Brioche Pudding – What to do with Leftover Brioche

September 11th, 2007  | Category: Bread, Puddings and Custards

Brioche Pudding

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“.

Brioche Pudding 2

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”

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

  1. Preheat the oven to 350F. Butter a 12*8 inch baking dish.
  2. 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.
  3. 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.
  4. 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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Comments

  1. 1 - Maryann on September 11th, 2007

    I liked your brownie best of all in the roundup :)

  2. 2 - Cenk on September 11th, 2007

    Thank you Maryann!

  3. 3 - joey on September 12th, 2007

    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 :)

  4. 4 - Cenk on September 12th, 2007

    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

  5. 5 - Guru on September 12th, 2007

    What a great idea. It looks wonderful. Can´t wait to try the brioche recipe!

  6. 6 - Shaun on September 12th, 2007

    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!

  7. 7 - Cenk on September 12th, 2007

    Guru – I hope you like it.

    Shaun – I used maple syrup instead of honey and it worked great. Salty aftertaste sounds great, too.

  8. 8 - Filiz Arıcan on September 12th, 2007

    Cenk ellerine sağlık enfes görünüyor da sırf kalorisin valla:)

  9. 9 - Tartelette on September 21st, 2007

    The first photo made me weak in the knees…just incredibly tempting!

  10. 10 - Selma on March 31st, 2010

    Bende baguette ile yaptim butter pudding, gercekten cok guzel oluyor. Benim denedigim tarif Gordon Ramsay’e ait. Bir de bunu dene istersen, sonuc super!:)

    http://dusbahcesi.blogspot.com/2009/12/baguette-butter-pudding.html

  11. 11 - Cenk on March 31st, 2010

    Selma – Çok güzel görünüyor. Özellikle bayatlamaya yüz tutmuş ekmekleri değerlendirmek için ideal.

  12. 12 - Leesa Garcia on April 6th, 2010

    Hi Cenk,

    I’m making a brioche right now, but I cheated! I bought a mix and I added the butter and milk to it.. I also added small pieces of orange confit and chocolate morsels… and added cinnamon and vanilla sugar… Should be tasty!!! I’m going to post it on my blog after so if you want, come have a look later..
    Ciao,
    Leesa

  13. 13 - Jo on October 24th, 2012

    Made this last night and it was divine! I know the post is a couple of years old, but thank god for google eh?!

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