Bread Pudding with Brioche
In my book, you receive extra credit when you use bread you made in a previous recipe to make another recipe. So here’s bread pudding of the the most delicious kind! It’s super simple.
The bread pudding is topped with fresh strawberries and a créme anglaise––which demonstrates making custard two ways, baked and cooked–– is dedicated to my maternal grandmother, whom I think is the true queen of custard. The video is from an old work circa 2016 where I chanced upon her asking her domestic helper to throw away a whole binder of Malayan recipes. In some strange providential way I saved those recipes and they’ve included drawings of her complicated cakes. In 2016, I started a work, I’ve yet to complete, drawing cakes to match her drawing of cakes that came as part of her recipes. I suppose, here’s another attempt at a deep dive of that treasure trove.
Ingredients
FOR BREAD PUDDING
2 cups milk
110g unsalted butter
1 teaspoon vanilla extract
80g sugar
a pinch of sea salt
as much brioche - cut into cubes - that can fit in your pan/casserole (I used a 9” baking dish, about half a loaf)
2 eggs, beaten
FOR ANGLAISE
1/2 cup milk
1/2 cup whipping cream
3 large egg yolks
3 tablespoons sugar
1 teaspoon vanilla extract
Heat oven to 350F or 180C. In a small saucepan over low heat, warm milk, butter, vanilla, sugar and salt until butter melts completely. Meanwhile, butter a 9” baking dish and fill it with cubed bread.
Add eggs to cooled milk mixture and whisk; pour mixture over bread.
Bake for 30 to 45 minutes, or until custard is set but still a little wobbly and edges of bread have browned.
Make anglaise: Combine milk and cream in heavy medium saucepan. Add vanilla extract. Bring milk mixture to simmer. Remove from heat. Whisk egg yolks and sugar in medium bowl. Gradually whisk hot milk mixture into yolk mixture - make sure not to cook the egg. Pour custard into saucepan. Stir over low heat until custard thickens but do not bring to a boil.
Serve warm or at room temperature with anglaise & fresh cut strawberries.
