Stephen Gontram's Warmed Brioche Bread Pudding


harvest's bread pudding
harvest's bread pudding photo by josh monken

Ingredients

2 loaves brioche
2 cups milk
2 cups heavy cream
¾ cup granulated sugar
¼ tsp. vanilla extract
½ vanilla bean
½ cinnamon stick
¼ tsp. nutmeg, freshly ground
3 egg yolks
3 whole eggs
Mint sprigs, for garnish
Powdered sugar, for garnish


For the sauce
2 cups granulated sugar
½ tsp. baking soda
½ tsp. vanilla extract
2 Tbsp. light corn syrup
1 cup buttermilk
2 sticks (8 oz.) unsalted butter
½ cup bourbon
½ cup dried currants


For the whipped cream
1 pint heavy cream
2 Tbsp. sugar
1 tsp. vanilla extract



Preparation

• Preheat the oven to 350 degrees.

• Remove the outer crust from the brioche. Using a serrated knife, cut the loaves into 1-inch cubes; place the cubes into a large mixing bowl.

• In a saucepot, combine the milk, cream, ¾ cup sugar, ¼ teaspoon vanilla extract, vanilla bean, cinnamon and nutmeg. Bring the mixture to a boil and remove from the heat. Remove the cinnamon stick and vanilla bean.

• In a mixing bowl, whisk together the egg yolks and whole eggs. Slowly pour half the hot milk
mixture into the eggs and whole eggs to incorporate. Add the remaining milk mixture and whisk together.

• Let the custard cool slightly and then pour over the cubed brioche. Toss the ingredients together lightly and place in a greased 9-by-12-inch baking dish. Bake approximately 25 to 30 minutes or until the top is golden brown. • Make the sauce: In a saucepot, combine all the sauce ingredients except the bourbon and currants; bring the mixture to a boil. Remove from the heat, add the bourbon and currants, and set aside.

• Make the whipped cream: In a mixer, combine the heavy cream with the vanilla and sugar; whip until stiff.

• To serve, cut the bread pudding into desired sized pieces and place in a dessert bowl. Top with bourbon-currant sauce and a dollop of whipped cream. Garnish with a sprig of mint and a dusting of powdered sugar.



Tags : Eggs , Brioche , Currants , Heavy cream