Re-Imagined Bread Pudding
Serves 16.
This recipe is created by:
Ingredients
1 Specially Selected Plain Sliced Brioche Loaf
2 tablespoons Countryside Creamery Unsalted Butter
4 cups Friendly Farms Heavy Whipping Cream
3 Goldhen Large Eggs
3 1/2 cups Baker’s Corner Granulated Sugar, divided
1 tablespoon Stonemill Pure Vanilla Extract
1/4 cup Limoncello
4 ounces Southern Grove Dried Cranberries
1/2 teaspoon lemon zest, plus additional for garnish
FRESH CRANBERRY SAUCE:
2 cups fresh cranberries
1/4 cup Baker’s Corner Granulated Sugar
1 cup water
TOFFEE:
1/2 cup Countryside Creamery Unsalted Butter
1/2 cup Baker’s Corner Granulated Sugar
1/4 teaspoon Stonemill Iodized Table Salt
Instructions
- For the bread pudding: Preheat oven to 350°. Line a rimmed baking sheet with a silicone baking mat. Cut sliced brioche into approximately 4 pieces per slice. Lay bread on the baking sheet and bake for about 15 minutes, or until the bread is toasted and dry, but not browned.
- Place dried bread cubes into a large bowl. Melt butter in microwave safe bowl at 30 second increments. Drizzle over bread, tossing lightly to coat. Pour heavy cream over the bread, and toss to ensure all pieces are coated. Let sit for 5 minutes, tossing periodically. Strain mixture through a sieve over medium pot. Return bread to the large bowl. Reserve cream in pot.
- Whisk together eggs, 1 3/4 cups of sugar, and vanilla. Pour egg mixture over the bread and toss to ensure all pieces are coated. Let sit for 5 minutes, tossing periodically. Strain mixture through a sieve over medium bowl for 5 minutes. Return bread to large bowl. Reserve egg mixture.
- In a small saucepan over low heat, bring limoncello to a simmer. Turn off heat and add in dried cranberries, cover, and let sit for 10 minutes.
- Stir in lemon zest and combine with the bread.
- Spread bread onto the silicone-lined baking sheet in an even layer and sprinkle generously with half of remaining 1/4 cup of sugar . Bake at 350° for 15 minutes. Flip the bread and sprinkle with remaining sugar. Bake for another 10 minutes.
- Meanwhile, heat reserved cream and 2 1/2 tablespoons of sugar in a pot over medium-low heat, and bring to a simmer. Temper the egg mixture into the cream by slowly streaming the hot cream into the eggs while rapidly whisking the mixture. When all of the cream has been whisked in, return the mixture to the pot and cook on medium-low until it comes to a boil, whisking constantly.
- Once the mixture is boiling, cook for one more minute. Immediately strain mixture through a sieve over a bowl; discard solids. Cover the custard with plastic wrap, making sure the plastic touches the surface of the custard. Refrigerate until cool, about 2 hours
- Meanwhile for the fresh cranberry sauce: combine all ingredients in a saucepan, simmer until cranberries become plump. Remove from heat.
- Pour into a blender and blend until smooth. Strain through a fine mesh sieve. Discard solids. Wrap sauce and let rest in refrigerator.
- For the toffee: Melt butter in a small saucepan. Whisk in sugar and salt until melted. Cook to a golden brown about 4-5 minutes.
- immediately spread onto a silicone-lined baking sheet with an offset spatula to get the toffee as thin as you can. Let cool, then break into shards.
- When custard is cooled, remove plastic wrap and spoon on top of serving platter. Top with bread pudding croutons and toffee pieces. Spoon cranberry sauce throughout and serve.
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