Vanilla Brioche Bread Pudding
Vanilla Brioche Bread Pudding
Ingredients
- 1 (14-ounce) brioche loaf
- 3 whole eggs
- 8 egg yolks
- 4 cups half-and-half
- 1 cup whole milk
- 1¼ cups granulated sugar
- 2 teaspoons pure vanilla extract or vanilla bean paste as I used
- Confectioners' sugar, for dusting
- whipped cream for serving
Instructions
- Preheat oven to 350.
- Cut five ¾-inch-thick slices of brioche and place them on a sheet pan. Cut the rest of the brioche into 1 inch cubes and lay next to the slices. Bake 5 minutes to toast.
- Make the custard by whisking eggs and yolks, half-and-half, milk, granulated sugar, and vanilla.
- Lay the toasted bread slices on the bottom of an ungreased 9x13 pan. Top with the cubes.
- Pour the custard evenly on top and press gently to soak all pieces.
- Let this sit 10 minutes.
- Then, place the 9x13 in a larger jellyroll pan and cover top tightly with nonstick foil, tenting the center a bit. Cut some holes for steam to release.
- Pour in one inch boiling water to create a water bath.
- Bake 45 minutes, then remove foil and bake uncovered for an additional 50 mins.
- Serve warm with a dusting of powdered sugar and whipped cream!
Recipe adapted from Ina Garten
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