White Chocolate Cranberry Brioche Bread Pudding
So I can attest to making this twice last year during the holidays. And it is delicious! I have been threatened with pain of death if I ever bring it again.
I will warn you that the load of Brioche bread that I got made enough pudding to fill a roaster pan. So if you use the whole loaf of bread double your ingredients.
White Chocolate Cranberry Brioche Bread Pudding
Total Time: 1 hr 40 min
Ingredients:
Directions:
Preheat oven to 325 degrees.(That's Gas Mark 3 for the Euros)
Cut the brioche loaf into 1 inch dice.
Set aside 4 ounces of butter to melt. Use any remaining butter to grease the pan.
Place bread cubes in a 2 quart baking dish. Drizzle with melted butter. Toss white chocolate morsels and cranberries with bread cubes.
Combine milk, cream, sugar, and vanilla bean and bring to a boil over medium heat until sugar is dissolved. Whisk eggs until smooth. Add hot milk mixture to eggs slowly, stirring constantly. Do not whisk or custard will have a great deal of foam on the surface. Skim foam from custard.
Remove vanilla bean. Strain custard over bread and chocolate. Let stand for 10 minutes to allow custard to soak into bread.
Place baking dish in another larger pan. Pour hot water into larger dish to reach 1 inch up side of dish. Bake the bread pudding for about 45 minutes to 1 hour, until custard is set and brioche is golden.
I will warn you that the load of Brioche bread that I got made enough pudding to fill a roaster pan. So if you use the whole loaf of bread double your ingredients.
White Chocolate Cranberry Brioche Bread Pudding
Total Time: 1 hr 40 min
Ingredients:
- 1 loaf Brioche, Challah, or other sweet bread
- 4 ounces butter, melted
- 16 ounces white chocolate morsels (I used Ghirardelli)
- 2 cups milk
- 2 cups heavy cream
- 2/3 cups sugar
- 1 vanilla bean, split
- 8 large eggs
- 2 cups of fresh cranberries(washed)
Directions:
Preheat oven to 325 degrees.(That's Gas Mark 3 for the Euros)
Cut the brioche loaf into 1 inch dice.
Set aside 4 ounces of butter to melt. Use any remaining butter to grease the pan.
Place bread cubes in a 2 quart baking dish. Drizzle with melted butter. Toss white chocolate morsels and cranberries with bread cubes.
Combine milk, cream, sugar, and vanilla bean and bring to a boil over medium heat until sugar is dissolved. Whisk eggs until smooth. Add hot milk mixture to eggs slowly, stirring constantly. Do not whisk or custard will have a great deal of foam on the surface. Skim foam from custard.
Remove vanilla bean. Strain custard over bread and chocolate. Let stand for 10 minutes to allow custard to soak into bread.
Place baking dish in another larger pan. Pour hot water into larger dish to reach 1 inch up side of dish. Bake the bread pudding for about 45 minutes to 1 hour, until custard is set and brioche is golden.