Brioche Bread Pudding

No egg scare here! Today I made/ate something I put 14 eggs in total into! It was a recipe for Brioche Bread Pudding. The Brioche recipe is from Ina Garten and called for 6 eggs. It made two loaves and my family didn't seem to want to devour it like most of my breads I make, so it was getting a little stale. In fact, I think it was just begging to be soaked in loving goodness, i.e. eggs, sugar, Frangelico, cream, whole milk, and vanilla! LOL. Very RICH recipe, but here it is:

Brioche Bread Pudding Bon Appétit | February 1999
Spruce, Chicago IL

Yield: Serves 8 to 10

1 1-pound brioche or egg bread loaf, crusts trimmed and reserved, bread cut into 1/2-inch cubes
8 large eggs
2 cups whipping cream
2 cups whole milk
2 cups sugar
1/4 cup Frangelico (hazelnut liqueur) or amaretto
1 tablespoon vanilla extract
1/2 teaspoon almond extract


Place bread cubes in 13 x 9 x 2-inch baking pan.


Whisk eggs, whipping cream, milk, sugar, Frangelico, vanilla extract and almond extract in large bowl to blend. Pour over bread cubes. Let stand 30 minutes, occasionally pressing bread into custard mixture. (Can be prepared 2 hours ahead. Cover and refrigerate.)


Preheat oven to 350°F. Arrange reserved bread crusts on baking sheet and bake until dry, about 10 minutes. Cool. Maintain oven temperature. Transfer crusts to food processor and grind until fine crumbs form. Sprinkle 1 cup crust crumbs over top of pudding. Bake until pudding is set in center, about 40 minutes. Cool slightly. Serve warm.


Extra stuff--

--I served it with Frangelico whipped cream
--Didn't have almond extract, so I left it out
--Liked the crunchy top, but next time I might add some sort of nut
--This recipe would be great with Bananas, or apples!