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Brioche Bread Pudding with Frangelico Recipe
Flavors of the USA
Total time: 1hr to 2hr

Preparation 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.

Ingredients
Ingredients 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
Method
  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 in a 180° C (350° F) oven for about 40 minutes.
 
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