Wednesday, October 7, 2009

Brioche Bread Pudding

The dessert served on sunday night was Brioche Bread Pudding with minced poached Quince and Vanilla Quince Syrup. Here is the pudding recipe - I left out the quince stuff - gotta keep some secrets! To serve we cut into pieces and warmed on a tray. Also our Brioche was homemade at SoCha, but you can just buy a loaf at most bakeries (of course it won't be quite as good!)

Brioche Bread Pudding serves 8-10

1 One pound loaf of brioche cut into 1/2 inch cubes
8 eggs
8 cups half and half (do not ever use the non-fat kind - it is full of who knows what)
1 1/4 cup sugar
1/4 cup Frangelico or Amaretto Liqueur
1 Tablespoon vanilla
about 1/3 cup Turbinado Sugar (basically raw cane sugar) for sprinkling on top

Place bread cubes in a 13 x 9 inch baking pan. Whisk all of the rest (except turbinado) and pour over the bread. Let absorb about 30 min. pressing down occasionally. Sprinkle the top with the turbinado sugar and bake the pudding until set for about 40 min. at 350 degrees. Serve warm with whipped cream or a little vanilla ice cream. PS. did you know in England they call all desserts "pudding"? 

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