Brioche Bread Pudding with Frangelico Recipe
Brioche Bread Pudding with Frangelico
Flavors of the USA
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.

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
  1. 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;
  2. 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;
  3. pour into a baking dish; sprinkle with the bread crumbs;
  4. bake  for about 40 minutes.
More recipe ideas
Search within the site
Advanced search >
Register free to receive our official newsletter
Sign up
Subscribe to our free RSS feeds:
Get the daily and monthly recipe posts automatically added to your newsreader.
Sign up