Thursday, August 11, 2011

Bread Pudding Made Fresh

I was in the Green City Market neighborhood and stopped at both Delightful Pastries and The Twisted Sister Bakery. I was focussed on having bread pudding for breakfast.

I was disappointed in both. Delightful Pastries was really awful and had no flavor at all. I think that it was yesterday’s leftover.

The Twisted Sister’s looked good but they warmed it up – at my request – for 4 minutes and it was clearly overcooked.

Bread Pudding is so simple and delicious when made fresh and just out of the oven and
you can’t get anything better than fruit locally grown. I piled on the fresh, warm peaches and this dish was sheer indulgence!

Don’t even think about counting the calories in this recipe because the only way to make it is with fresh cream and brioche.

Bon Appetit!
2 cups granulated sugar
5 large eggs beaten
1 cup whole milk
1 cup heavy cream
2 tsp. vanilla (I used lemon extract instead of vanilla and it was delicious)
3 cups brioche bread
1 cup brown sugar
¼ cup (1/2 stick) butter

Heat oven to 250 degrees.
Grease pan.
Mix sugar, eggs, milk, cream and vanilla.
Pour over bread.
Let sit 10 minutes.
Mix brown sugar and butter. Drip over bread pudding.
Bake 35-45 minutes.

Top fresh out of the oven with peaches (cooked in a little butter and brown sugar).

Bon Appetit!