My daughter M lives in a place without a proper kitchen, and while this is not nice for her, it is great for me because it means I get to see her when she gets the (increasingly frequent) urge to cook or bake.
Last weekend M wanted to make Christmas cookies for her friends. I proposed an additional challenge: make brioche pudding with one of my extra lemon-anise snowflakes that was a little past its prime. She came through with flying colors!
She found a brioche pudding recipe on Epicurious, and we modified it for individual servings. She cut the bread into half-inch cubes (leaving the crusts on, since they were soft)…
… loaded them into one-cup ramekins…
… and drowned them in custard.
Luckily, we thought better of the perforated pan, because the puddings were very exuberant!
A dusting of sucre neige (non-melting powdered sugar), and… delicious!
I’m a lucky mom.
Brioche Bread Pudding
(adapted from Epicurious)
Yield: 4 servings
- mix and soak: 45 minutes
- bake: 45 minutes
- 225 grams stale brioche (including crusts), cut into 1/2-inch cubes
- 216 grams egg (4 large eggs)
- 240 grams (one cup) heavy whipping cream
- 240 grams (one cup) whole milk
- 200 grams (one cup) sugar
- 2 tablespoons amaretto
- 1.5 teaspoons vanilla extract
- 1/4 teaspoon almond extract
- Butter four 8-ounce ramekins.
- Reserve about 25 grams of the bread cubes. Divide the remaining cubes between the buttered ramekins.
- In a medium bowl, whisk together the eggs, cream, milk, sugar, amaretto, vanilla, and almond extract.
- Divide the custard between the four ramekins, pouring it over the bread cubes.
- Wait several minutes, then use a spoon to push the bread down into the custard.
- Place the ramekins on a sheet pan and let stand for 30 minutes, continuing to occasionally re-submerge the bread in the custard.
- Meanwhile, preheat the oven to 325F convection (350F if convection is not available).
- Place the reserved bread cubes on a sheet pan and put them in the oven for a few minutes until dry. Grind them in a food processor to make fine crumbs.
- Just before baking, sprinkle the crumbs over the tops of the puddings.
- Bake for 40 – 45 minutes, until the puddings are set and the tops are puffed.
- Serve warm.