Brioche Bread Pudding with FrangelicoTheWorldWideGourmet.com
Total time: 1hr to 2hr
Preparation time: 15 minutes
Baking time: About an hour
Oven temperature: 180° C (350° F)
Difficulty: Easy
Nutritional values
per 100 g
per portion
Energy:229.2 kcal
Proteins:6.3 g
Fats:7.7 g
Carbohydrate:34.4 g
Fibers:1.1 g
Sugar:23.9 g
Cholesterol:104.4 mg
Sodium:171.3 mg
Calcium:95.7 mg
Energy:1223 kcal
Proteins:33.4 g
Fats:40.9 g
Carbohydrate:183.8 g
Fibers:5.8 g
Sugar:127.3 g
Cholesterol:557.2 mg
Sodium:914 mg
Calcium:510.7 mg
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INGREDIENTS
For 4 serving(s)
Quantity
Weight/Volume
Unit
Ingredient
500
g
diced brioche
500
ml
hot milk
500
ml
heavy cream (35%)
500
ml
sugar
60
ml
hazelnut liqueur, such as frangelico
8
eggs
15
ml
vanilla
7.5
ml
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 in a 180° C (350° F) oven for about 40 minutes.
CHEF'S NOTES
The Spruce Restaurant in Chicago turns bread pudding into a gourmet delight, using brioche and heavy cream.
