Brioche Bread Pudding with Vanilla Butter Sauce

Brioche Bread Pudding with Vanilla Butter Sauce

Prep Time

45 minutes

Cook Time

 

Serves

 

This recipe was a finalist in the Plugrá Magnifique Recipe Contest.

Ingredients

  • 2 cups heavy cream
  • 2 cups half-and-half
  • 4 ounces granulated sugar
  • 16 ounces chopped brioche bread, 1/4-inch size (1 day old)
  • 8 ounces Plugrá® European-Style Butter, Unsalted, melted
  • 3 ounces brown sugar
  • Vanilla Butter Sauce
  • 1 cup white wine
  • 1 cup granulated sugar
  • 1/2 vanilla bean
  • 1/2 cup heavy cream
  • 1 pound Plugrá® European-Style Butter, unsalted, softened

Preparation

  • 1 Combine heavy cream, half-and-half, and granulated sugar and set aside.
  • 2 Place chopped bread in buttered baking dish.
  • 3 Pour prepared liquid mixture over brad and let soak for 1 hour.
  • 4 Combine melted Plugrá Butter and brown sugar, set aside.
  • 5 Bake at 375°F, covered, in a water bath for 1 hour. After 30 minutes of baking, brush top with melted Plugrá butter and brown sugar mixture. Continue baking for remaining 30 minutes.
  • 6 Vanilla Butter Sauce: In a small saucepan, combine white wine, sugar, and vanilla bean. Simmer to half, add heavy cream and reduce by half again.Immediately beat in half the Plugrá Butter to form a creamy paste. Over low heat, continue beating in a piece of butter at a time just as the previous piece is almost fully incorporated. The sauce should have the consistency of a light hollandaise sauce.

More

20 Sep 22

If you haven’t had pumpkin soup, you are missing a delightful dining experience. This savory soup is ideal for one of those first (…)

28 Aug 22

Ken Oringer and Jamie Bissonette of Little Donkey in Cambridge, Massachusetts, add miso to their addictive banana bread to give it a (…)

More TFC