I made this for New Year's Day luncheon for my family, and it was a hit. It's so simple and easy, though I do recommend not skipping the straining/sieving step. When making any custard, going through with a sieve makes a huge difference. There are globs of albumen (egg white) that will never get thinned out with whisking that need to be removed.
Here's the finished result:
Butter a 9×5-inch or an 8x8-inch glass pan. Arrange the brioche slices on a baking sheet. Place in the oven until lightly toasted. Remove from the oven and set aside to cool.
Crack the eggs into a mixing bowl and whisk until blended. Add the sugar and whisk until smooth. Add the milk, vanilla and salt and whisk until completely blended. Pour the custard through a fine-mesh sieve.
Place the toasted bread slices in the prepared loaf pan, cutting the slices to fit as needed. Pour the custard evenly over the bread, filling the dish to the top. You may not be able to add all of the custard at this point. Let the mixture sit for 10 minutes, so that the bread can absorb the custard.
Just before baking, top off the dish with more of [leftover] custard if the previous addition has been completely absorbed. Cover the dish with aluminum foil, place in the oven, and bake the pudding for about 1 hour. I suggest not covering too tightly, as my brioche rose and puffed up. Place a pan underneath if you want to catch any drippings that may escape. I was baking some potatoes and brussels sprouts at the same time, and the sprouts got some custard dripped on it. It easily separated and tasted delicious!
To test for doneness, uncover the dish, slip a knife into the center, and push the bread aside. If the custard is still very liquid, re-cover the dish and return the pudding to the oven for another 10 minutes.
If only a little liquid remains, the pudding is ready to come out of the oven. The custard will continue to cook after it is removed from the oven and it will set up as it cools.
Let the pudding cool for about 10 minutes before serving. You can serve the bread pudding by slicing it and removing each slice with an offset spatula, or by scooping it out with a serving spoon.
Here's the finished result:
You can top the finished pudding with whatever you want. I happened to make up some caramel apple thing with Pink Lady apples, half and half, butter, sugar, bourbon and vanilla. I don't really remember what I did, but rest assured that this delicious on its own. Or top with fresh fruit and a drizzle of cream. Or a dusting of cinnamon with maple syrup. Seriously, just eat this.
Brioche Bread Pudding Recipe
Recipe by Elisabeth Prueitt and Chad Robertson from Tartine, makes 6 to 8 servings
Recipe by Elisabeth Prueitt and Chad Robertson from Tartine, makes 6 to 8 servings
6 brioche slices, cut 1-inch thick
8 large eggs
3/4 cup sugar
4 cups whole milk
1-1/2 tsp vanilla
1/2 tsp salt
8 large eggs
3/4 cup sugar
4 cups whole milk
1-1/2 tsp vanilla
1/2 tsp salt
Preheat the oven to 350 degrees.
Butter a 9×5-inch or an 8x8-inch glass pan. Arrange the brioche slices on a baking sheet. Place in the oven until lightly toasted. Remove from the oven and set aside to cool.
Crack the eggs into a mixing bowl and whisk until blended. Add the sugar and whisk until smooth. Add the milk, vanilla and salt and whisk until completely blended. Pour the custard through a fine-mesh sieve.
Place the toasted bread slices in the prepared loaf pan, cutting the slices to fit as needed. Pour the custard evenly over the bread, filling the dish to the top. You may not be able to add all of the custard at this point. Let the mixture sit for 10 minutes, so that the bread can absorb the custard.
Just before baking, top off the dish with more of [leftover] custard if the previous addition has been completely absorbed. Cover the dish with aluminum foil, place in the oven, and bake the pudding for about 1 hour. I suggest not covering too tightly, as my brioche rose and puffed up. Place a pan underneath if you want to catch any drippings that may escape. I was baking some potatoes and brussels sprouts at the same time, and the sprouts got some custard dripped on it. It easily separated and tasted delicious!
To test for doneness, uncover the dish, slip a knife into the center, and push the bread aside. If the custard is still very liquid, re-cover the dish and return the pudding to the oven for another 10 minutes.
If only a little liquid remains, the pudding is ready to come out of the oven. The custard will continue to cook after it is removed from the oven and it will set up as it cools.
Let the pudding cool for about 10 minutes before serving. You can serve the bread pudding by slicing it and removing each slice with an offset spatula, or by scooping it out with a serving spoon.
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