Brioche Bread Pudding
- Total Time
- 2 hours
- Rating
- Comments
- Read comments
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Ingredients
- 1loaf brioche
- 1cup raisins
- ¼cup warm rum
- 2cups milk
- 2cups heavy cream
- 4eggs
- 2egg yolks
- 1cup sugar
- Pinch of salt
- 1teaspoon vanilla extract
- Butter for the baking dish
- 1teaspoon cinnamon
Nutritional analysis per serving (8 servings)
648 calories; 33 grams fat; 19 grams saturated fat; 1 gram trans fat; 9 grams monounsaturated fat; 2 grams polyunsaturated fat; 73 grams carbohydrates; 2 grams dietary fiber; 43 grams sugars; 13 grams protein; 326 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Slice the brioche half an inch thick and lightly toast the slices. Set aside. Put the raisins in a bowl, cover with the rum and set aside.
- Step 2
Combine the milk and cream in a saucepan and scald.
- Step 3
Beat eggs and yolks with sugar. Add vanilla and salt. Slowly whisk in warm milk and cream mixture.
- Step 4
Butter a glass baking dish.
- Step 5
Cut each slice of brioche in half and line the bottom of the baking dish with the slices, overlapping them slightly. Scatter half the raisins over the slices, then spoon on about a third of the egg mixture. Top with a second layer of slices and the remaining raisins. Pour in remaining egg mixture. Set aside for 30 minutes.
- Step 6
Preheat oven to 300 degrees. Sprinkle the top of the pudding with cinnamon. Put in the oven and bake for about one hour, until the pudding is set. Serve while still warm.
Private Notes
Comments
What size baking dish?
Note from someone who grew up in France: don't worry about exact ratio. Definitely soak raisins in cognac with hot water, and add a glug of cognac to the batter. You can use just milk and eggs, or cream if handy, but no worry if you don't have any. Choose size of dish based on #of guests, and fit brioche slices to bottom, cutting some to fill the gaps. Be generous with raisins, only sweetener added. Assemble in advance and put in oven when dinner starts. Sprinkle coarse sugar on top out of oven.
I used leftover sweet brioche containing cinnamon and black currants for this recipe, so left out the cinnamon, rum and raisins. The custard is amazingly rich and delicious. This bread pudding is easily 12-15 servings, rather than the 8 stated in the recipe. Perfect served warm with ice cream on the side.
I made this with leftover pandoro from Christmas and it was astonishingly good.
I soaked raisins in rum for 2 weeks. Used half soaked half unsoaked. Used goat milk and heavy cream. Added ground ginger for spicy note. Baked covered in Bain Marie for 30 minutes then uncovered for 30 minutes. Darn you Mr. NYT
What size Baking dish. Maybe if I ask a third time someone will answer.
This is a late response- hope it helps. Horrible that a pan size is not given. My 8x8 square pan holds about 5 cups of liquid with some room to spare. This recipe has about 5 cups of liquid, plus other ingredients, so a 9x9 square would be better, or a 9x5 loaf pan.
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