Brioche-Honey Bread Pudding Recipe
Description: Forget skipping the fat or low cal when it comes to this recipe. Lots of eggs and cream…but really rich and good to eat. Takes some time, but really worth it. This Brioche-Honey Bread Pudding is a decadent dessert perfect for special occasions like Christmas or Thanksgiving, or simply for a cozy weeknight treat straight from the oven.
Recipe Category: Dessert
Keywords: Grains, Christmas, Thanksgiving, Weeknight, Oven
Servings: 12
Ingredients:
| Ingredient | Quantity |
|---|---|
| Unsalted butter | 1/2 cup |
| Eggs | 1 |
| Heavy cream | 8 cups |
| Milk | 2 cups |
| Honey | 2 tbsp |
| Vanilla extract | 1 tsp |
| Cinnamon | 1 1/2 tsp |
| Nutmeg | 1/4 tsp |
| Confectioners’ sugar | 1/4 cup |
| Sugar | 1/4 cup |
| Brioche bread, cubed | 6 cups |
Nutrition Information (per serving):
- Calories: 444.6
- Fat: 25.3g
- Saturated Fat: 13.8g
- Cholesterol: 323.8mg
- Sodium: 200.2mg
- Carbohydrates: 44.4g
- Fiber: 0.5g
- Sugar: 30.5g
- Protein: 10.9g
Instructions:
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Preheat oven: Preheat your oven to 350°F (175°C).
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Toast bread cubes: Spread the brioche bread cubes on a baking sheet and bake for 15 minutes, stirring occasionally, until lightly toasted. Let them cool.
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Prepare baking dish: Grease a shallow 3-quart baking dish with unsalted butter.
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Mix custard: In a large bowl, whisk together eggs, heavy cream, milk, honey, vanilla extract, cinnamon, and nutmeg until well combined.
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Combine with bread: Add the toasted bread cubes to the custard mixture and gently stir until all bread cubes are coated. Pour the mixture into the prepared baking dish.
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Chill overnight: Cover the baking dish and refrigerate overnight to allow the flavors to meld.
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Prepare for baking: Preheat your oven to 350°F (175°C) again. Bring 8 cups of water to a boil.
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Create water bath: Uncover the bread pudding mixture and place the baking dish in a large roasting pan. Pour enough boiling water into the roasting pan to come halfway up the sides of the baking dish.
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Bake: Bake the bread pudding in the preheated oven for about 1 hour, or until a knife inserted into the center comes out clean.
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Cool: Remove the baking dish from the water bath and let the bread pudding cool on a wire rack until warm.
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Prepare creme anglaise: While the bread pudding is cooling, prepare the creme anglaise. In a bowl, whisk together egg yolks and sugar until slightly thickened and lemon-colored, for several minutes.
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Heat milk: In a medium saucepan, heat the milk over medium heat until bubbles form around the edge.
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Combine: Slowly whisk the hot milk into the yolk mixture, then pour the mixture back into the saucepan.
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Thicken: Place the saucepan over medium-low heat, stirring slowly and constantly, scraping the bottom and corners until the sauce coats the back of the spoon. This should take about 10 minutes or until the temperature reaches 170°F (77°C).
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Add vanilla: Remove the saucepan from heat and stir in the vanilla extract. Strain the creme anglaise through a sieve into a bowl.
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Cool: Set the bowl of creme anglaise in an ice bath and stir continuously with a rubber spatula until cool.
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Serve: Once the bread pudding has cooled slightly, dust it with confectioners’ sugar and serve it warm with the prepared creme anglaise on the side.
Enjoy this indulgent Brioche-Honey Bread Pudding with its creamy creme anglaise, perfect for satisfying your sweet cravings on any occasion! 🍞🍯🥚
