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Author Notes: Whenever my husband and I are perusing menus and spot "bread pudding", there is an unspoken agreement between us that we will split an order for dessert. It's pretty difficult to make bad bread pudding, so we are seldom disappointed...I developed this recipe five or so years ago from one in our local newspaper. I have substituted brioche for white bread, adjusted the spices and flavoring, reduced the butter and sugar and altered the assembly of the pudding. Try to use the best white chocolate you can get your hands on. I ran out to our local Whole Foods and bought their only offering, "callebaut".
This is a rich pudding that serves a crowd -or two bread pudding junkies, with mucho left-overs. —Lizthechef
Makes 10 servings
- one loaf day-old brioche, crusts removed and cut into one inch chunks.
- one stick unsalted butter, room temperature
- 2/3 cup white sugar or organic cane sugar
- 6 large eggs, room temperature
- one and 1/2 cups whole milk, slightly warmed
- two teaspoons vanilla,
- one teaspoon cinnamon
- 1/2 teaspoon grated nutmeg
- 12 ounces white chocolate, cut into 1/4 inch chunks
- two and 1/2 cups heavy cream
- Preheat oven to 350 degrees. Place brioche cubes on a sheet pan and toast in the oven until crisp. (You can do this while the oven is preheating).
- Beat the softened butter and sugar together. Beat in the eggs, one at a time. Add the warmed milk, vanilla, cinnamon and nutmeg. Add the cream.
- Layer half the toasted brioche in a buttered 9 X 13 inch glass or ceramic baking dish. Pour half the custard over the bread. Sprinkle with half the chocolate. Layer with remaining brioche and press mixture into the custard. Add the second half of the chocolate. Finish up with the last of the custard and press down once again.
- Bake for 40 minutes. Cool and serve.
- This recipe was entered in the contest for Your Best Stale Bread
- This recipe was entered in the contest for Your Best Bread Pudding (Sweet, not Savory)
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