Leftover Brioche = Awesome Bread Pudding / by Alice Zhao

Chef Aaron Crumbaugh, Home Cooked Catering, Bread Pudding

Chef Aaron Crumbaugh of Home Cooked Catering came by and dropped off a batch of super yummy bread pudding. He had come back from a catering event with copious amounts of leftover brioche rolls. What else is one to do with so much brioche?! I've never eaten bread pudding with so many fun goodies inside! Plus the butter from the brioche really makes this outstanding. Can you really say no to buttery goodness? So we decided to have fun with it and produced a photoshoot complete with ice cream and a homemade caramel sauce from our fridge. Life is good!


Recipe (from Aaron)

  • 1 loaf Brioche (or equivalent amount in mini brioche rolls)
  • 16 ounces white chocolate, chunked
  • 2 cups whole milk
  • 2 cups heavy cream
  • 2/3 cups sugar
  • 1 vanilla bean, split or 1 tsp vanilla extract
  • 3 large eggs
  • 5 large egg yolks
  • 1 cup dried cherries
  • 2 tablespoons lemon zest

Directions

Preheat oven to 325 degrees.

Cut the brioche loaf into 1 inch dice. Place in a 2 quart baking dish. Toss chunked white chocolate and dried cherries with bread cubes.

Combine milk, cream, sugar, lemon zest, and vanilla bean. Stir until sugar is almost dissolved and then add the eggs, stirring constantly. Add milk mixture to the bread pudding.

Let stand for 10 minutes to allow milk mixture to soak into bread. If mixture is not completely soaked, add more milk. Bake the bread pudding for about 1 hour and 15 minutes, until custard is set and brioche is golden.


Chef Aaron Crumbaugh, Home Cooked Catering, Bread Pudding
Chef Aaron Crumbaugh, Home Cooked Catering, Bread Pudding
Disclaimer: There was no mint in this dish as Chef Aaron is against using mint as garnish, simply for the sake of garnishing. It was Jared's idea to include the mint to add color to the photograph. :)