Brioche Bread Pudding with Frangelico, a recipe from the Worldwide Gourmet

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Brioche Bread Pudding with Frangelico Recipe

Recipe

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

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.

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