Brioche-Honey Bread Pudding

Name: Brioche-Honey Bread Pudding
Prep time: 9 h
Cook time: 1 h
Total time: 10 h
Yield: 12 serving(s)
Ingredients: 1/2 lb fresh challah or 1/2 lb brioche bread, in 1/2 inch cubes (6 packed cups); 1 tablespoon unsalted butter; 8 large eggs; 2 cups heavy cream; 2 cups milk; 1 cup honey; 1 1/2 tablespoons vanilla extract; 1/4 teaspoon cinnamon; 1/4 teaspoon nutmeg; confectioners' sugar; 6 large egg yolks; 6 tablespoons sugar; 2 cups milk; 2 teaspoons vanilla extract

Submitted by TishT

"Forget skipping the fat or low cal when it comes to this recipe. Lots of eggs and cream...but really rich and good to eat. Takes some time, but really worth it."

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Ready In:: 10hrs
Ingredients:: 14
Serves:: 12

ingredients

¹⁄₂ lb fresh challah or 1/2 lb brioche bread, in 1/2 inch cubes (6 packed cups)
1 tablespoon unsalted butter
8 large eggs
2 cups heavy cream
2 cups milk
1 cup honey
1 ¹⁄₂ tablespoons vanilla extract
¹⁄₄ teaspoon cinnamon
¹⁄₄ teaspoon nutmeg
confectioners' sugar
Creme Anglaise
6 large egg yolks
6 tablespoons sugar
2 cups milk
2 teaspoons vanilla extract

directions

Preheat oven to 350F.
Bake bread cubes on baking sheet for 15 minutes stirring, until lightly toasted.
Let cool.
Shut off the oven With butter, grease shallow 3 qt baking dish.
In a bowl, whisk eggs, cream, milk, honey, vanilla, cinnamon, nutmeg.
Add bread: pour into baking dish.
Cover and chill overnight Preheat oven to 350F.
Bring 8 cups of water to boil Uncover bread mixture.
Place baking dish in large roasting pan; pour enough boiling water into roasting pan to come halfway up sides of dish.
Bake 1 hour or until a knife tests clean.
Let cool on rack until warm.
Dust with confectioners sugar and serve with creme anglaise Creme Anglaise: In a bowl, whisk yolks and sugar until slightly thickened and lemon colored, several minutes In a medium saucepan, heat milk over medium heat until bubbles form around edge.
Slowly whisk hot milk into yolk mixture, pour back into saucepan.
Place over medium low heat, stirring slowly and constantly scraping bottom and corners until sauce coats the back of the spoon.
Should be the consistancy of eggnog- about 10 minutes or until 170F.
Remove from heat; stir in vanilla.
Strain through sieve into bowl.
Set bowl of sauce in ice bath.
Stir continuously with rubber until cool.
Transfer to serving pitcher; cover with plastic.

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RECIPE SUBMITTED BY

TishT

Las Vegas, Nevada

I live in Las Vegas. I was lucky enough to run into Recipezaar around Nov. 2000 and got hooked quickly. I am a cookbook collector and have been collecting recipes for as long as I can remember. My DH had to build in shelves for all my cookbooks! I like to dabble with OAMC and for a few years hosted the Budget/OAMC forum with some great people over there. Even though I don't work in the forum any longer I've set up a lot of cookbooks for the purpose of OAMC and stretching food that might be helpful. Please feel free to check them out! I go on food jags and cooking jags! Please come say hi to me and chat on facebook. I currently host a blog for saving money through finding deals and coupons if you are interested. Most of the time I try to cook and have a good dinner on the table but I'll be honest enough to say there is still fast food occasionally in the budget! I have had such wonderful support here whenever I need it. Thank you all for being here! Just a quick note on how I rate recipes: ? 5 stars - This recipe is perfect. (My DH is truly a critic and doesn't give 5's unless it's amazing) I would recommend it to others and would definitely make again. ? 4 stars - This recipe was good but I would change something in it next time. ? 3 stars - This is a recipe I would not make again but it was OK ? 2 stars - This recipe I would not make again and we didn't like it at all ? 1 star - This recipes did not work out/taste was unappealing and wouldn't make again

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