So, you can either use the brioche loaf from yesterday’s recipe or go out and buy one or maybe just use a loaf of whatever kind of bread you happen to have around. You probably will want to cut the crust off any loaf except yesterday’s recipe.
There is not much left to say. Just fix this and eat it while you listen to your arteries clog up.
Brioche Bread Pudding
Bread pudding:
1 loaf of brioche
3 cups milk
3 cups heavy cream
6 eggs
6 egg yolks
1-1/2 cups sugar
3 tablespoons vanilla extract
8 ounces bacon, fried until very crispy and crumbled
Leave the crust on the brioche. Cut brioche into 1-inch cubes. Spread them in a shallow pan and set aside.
Mix the remaining ingredients, except for the bacon, using a whisk or an immersion blender. Add the bacon and pour over the brioche, mixing well. Cover in plastic and refrigerate overnight or at least 8 hours.
Grease a square pan and lightly sprinkle the bottom with sugar. Place the brioche mixture into the pan in an even layer, about 1-1/2 inches thick. I used a 12x17 pan that worked great. You can also use 2 9x13 pans.
Sprinkle the top with sugar. Bake in 350° oven for 30 to 45 minutes, until golden brown.
Sauce:
8 ounces bacon, fried until very crispy and crumbled
1/2 lb. butter
1/2 lb. dark brown sugar
2 cups maple syrup
2 cups heavy cream
3 tablespoons vanilla extract
In a 3-qt. saucepan, melt the butter over medium heat until it becomes light brown. Whisk the brown sugar, maple syrup and heavy cream into the butter and bring to a boil. Add the bacon and vanilla extract.
Using a whisk or an immersion blender, mix sauce. It is not necessary strain the sauce. To serve, cut the bread pudding into squares or rectangles. Cover with sauce. Moan softly while you eat.
Tom
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