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Brioche Bread Pudding
Written by Chef Charlie Palmer   
Thursday, 22 April 2010 02:35

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Brioche Bread Pudding
Chef Charlie Palmer
Serves 10


For the bread pudding:
  • 1 loaf (about 14 ounces) crusty, day-old brioche, cut into large cubes
  • 1 cup golden raisins
  • 2 cup port
  • 8 large eggs
  • 3 cups heavy (whipping) cream
  • 1 cup milk
  • 1 cup packed brown sugar
  • 2 teaspoons pure vanilla extract
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground cardamom
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground allspice
  • 3 tablespoons unsalted butter
  • 3 tablespoons granulated sugar (for sprinkling)

For the vanilla cream:
  • 2 cups heavy (whipping) cream
  • 1/2 cup granulated sugar
  • 1/2 vanilla bean, split, seeds scraped out and reserved


Spread the chunks of brioche on a baking sheet and toast in a 350-degree F oven for 5 to 7 minutes, or until light golden brown. Remove the pan from the oven and let the brioche air-dry for 20 minutes.

For the custard, in a large bowl, beat together the eggs, cream, milk, brown sugar, vanilla extract, spices and a pinch of salt; add the reserved port and beat until blended.

Use 1 tablespoon of the butter to grease a 3-quart baking dish.

Toss the chunks of brioche with the raisins and spoon them into the baking dish. Pour the custard over the bread and press gently so it is absorbed evenly. Let stand for 20 minutes to ensure that the bread has soaked up all the liquid.

Preheat the oven to 325 degrees F.

Dot the top of the pudding with the remaining 2 tablespoons of butter and sprinkle lightly with granulated sugar. Cover the baking dish with foil, molding it to the rim of the dish. Bake the pudding for 30 minutes, or until just set. Remove the foil for the final 10 minutes of baking.

When the pudding is done, transfer the dish to a rack and let cool for 10 minutes.

While the pudding is cooling, whip the cream with the sugar and vanilla seeds until the cream forms soft peaks.

Serve the pudding with the vanilla cream.

Source: 2010 MSNBC Interactive
Last Updated on Thursday, 22 April 2010 02:55

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