Brioche Bread Pudding with Frangelico recipe on Gourmetpedia

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Brioche Bread Pudding with Frangelico Recipe

Recipe

Total time: 1hr to 2hr

Prep. time: 15 minutes
Baking time: About an hour
Oven temperature: 180°C / 350°F

Difficulty: Easy

Chef's Note

The Spruce Restaurant in Chicago turns bread pudding into a gourmet delight, using brioche and heavy cream.

Ingredients

For 4 servings

- 500 g / 18 oz. diced brioche

- 500 ml / 2 cups hot milk

- 500 ml / 2 cups heavy cream (35%)

- 500 ml / 2 cups sugar

- 60 ml / 1/4 cup hazelnut liqueur, such as Frangelico

- 8 eggs

- 1 tbsp. vanilla

- 1/2 tbsp. almond extract

Method

Cut the crusts off the brioche; spread them on a baking sheet and dry in a 180°C / 350°F oven for 10 minutes; transfer to a blender and process to fine crumbs; set aside;
combine all the other ingredients except the bread crumbs in a bowl and let sit for 30 minutes so that the brioche absorbs the custard;
pour into a baking dish; sprinkle with the bread crumbs;
bake for about 40 minutes.

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