Brioche	Steve Gontram

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Brioche Bread Pudding

Source: St. Louis Post-Dispatch, August 9, 1997

Yield: 8 to 10 servings

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Ingredients

• 2 loaves or 1 lb brioche, to make 8 cups cubes

• 2 cups milk

• 2 cups heavy cream

• 3/4 cup granulated sugar

• 1/4 tsp vanilla

• 1/2 vanilla bean, split

• 1/2 cinnamon stick

• 1/4 tsp freshly ground nutmeg

• 3 egg yolks

• 3 whole eggs

• Butter, to prepare baking dish

• Bourbon currant sauce (see recipe)

• Unsweetened whipped cream, flavored with vanilla

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Preparation

Remove crust from brioche and cut into 1-inch cubes. Place in a large bowl.

In a saucepan, combine milk, cream, sugar, vanilla, vanilla bean, cinnamon stick and nutmeg. Slowly bring liquid to about 120 degrees, until it is just warm to the touch. Quickly whisk in egg yolks and whole eggs; continue whisking until mixture is slightly thickened or coats a metal spoon. Keep heat low; do not let boil or eggs will scramble and custard will not form.

Preheat oven to 350 degrees.

Let custard cool slightly. Remove cinnamon stick and vanilla bean. Slowly pour custard over cubed brioche. Toss cubes lightly in custard, then place in a buttered 2 1/2- or 3-quart baking dish for about 20 to 25 minutes or until top is lightly browned. Remove from oven and serve warm with bourbon currant sauce and vanilla-flavored whipped cream.

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Bourbon Currant Sauce

• 2 cups granulated sugar

• 1/2 tsp baking powder

• 1/2 tsp vanilla

• 2 Tbsp light corn syrup

• 1 cup buttermilk

• 1 cup (2 sticks) unsalted butter

• 1/2 cup bourbon

• 1/2 cup dried currants

Combine sugar, baking powder, vanilla, corn syrup, buttermilk and butter in a large saucepan and bring to a boil. Reduce heat and simmer about 20 minutes, until mixture begins to darken.

Remove from heat, stir in bourbon and currants and serve.

Yield: 3 cups