Brioche Bread Pudding
"I love bread pudding but I wanted one that was more loaf like and firm. This is what I came up with."
photo by NorthwestGal
- Ready In:
- 45mins
- Ingredients:
- 8
- Serves:
-
8
ingredients
- 300 g brioche bread
- 1⁄4 liter milk
- 1 cup creme fraiche or 1 cup sour cream
- 2 eggs
- 120 g sugar
- 1 teaspoon vanilla
- 250 g golden raisins
- 100 g candied orange peel
directions
- Mix together the milk, creme fraiche, eggs, sugar and vanilla until well blended, then stir in the raisins and orange peel. Pull off smallish hunks of brioche and stir into the milk mixture. Really mash the brioche around. Let it stand for about ten minutes, soaking up liquid, then smoosh it around some more with a wooden spoon. It can't be too smooshed up.
- Spoon it into a loaf mold. I use the silicone pans because I find them so easy to use. If you DO use them, remember to let the bread pudding cool in the pan before trying to unmold it. Then bake at 200 degrees C for about 35 minutes, or until a knife comes out clean.
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Reviews
-
What I liked most about this bread pudding is that it wasn't overly sweet like some bread puddings I've made. Converting it to U.S. standards, it showed that it should bake at 392 degrees. My oven has 375 and 400 degree settings but not 392. I set my oven to 375 and baked it for 35 minutes, and that seemed to work well. The raisins that rested on the surface of the bread had scorched during baking, so I would recommend that before baking you remove any raisins that rest on the surface of the bread. Thanks for sharing your recipe, Possumgirl.
RECIPE SUBMITTED BY
<img src="http://i250.photobucket.com/albums/gg271/MrsTeny/Permanent%20Collection/PACSpring09Iwasadopted.jpg">
I'm a writer who relocated from Los Angeles to a small village in the south of France at the beginning of 2005.
I started a blog called Possumworld about our experience when we moved, and the first year of that turned into a book called OVER HERE: An American Expat in the South of France. Since what we usually write are comics, animation, science fiction and translations of obscure French 19th and early 20th Century pulp fiction, it was a bit of a different genre for me.
I suppose for anyone who loves cooking, living in France is a bit like living in the food capital of the world. As a city girl, living rural France is an eye-opener in many ways. It's unusual to be this close to the source of your food when you've only ever seen it in gleaming rows in a supermarket.
Many times I'm asked whether I don't miss life in Los Angeles and whether I'm happy here. I always look at people in wonder, because now, I can't imagine living anywhere else.
