We suddenly had 3 loaves and over 25 rolls and buns of bread sitting inside our pantry. This sudden influx in our bread supply prompted me to look for inventive ways to salvage them from becoming stale. To add to that, I had to find a recipe that is undoubted infallible knowing that I will have to throw it together in under 20 minutes between class and meetings. I have not baked in a long time so I was adamant about being able to make this work. Mercifully, I had a wide range of quick bread pudding recipes to choose from. I went with the simplest one as I wanted to highlight the bread I was going to use. The type and standard of the bread that goes into this dessert is crucial to preserve its eminence from others made from lesser quality ingredients and methods. The brioche loaf we received from Masa Madre Bakehouse was a perfect fluffy base to use in whipping up a rich and delicate bread pudding!
Recipe
Yields 10-12 servings
Ingredients
4 cups of brioche bread
4 eggs, beaten
2 ½ cups or 600mL milk
½ cup or 100 grams sugar
½ teaspoon ground cinnamon
1 tablespoon vanilla
Zest from one orange
½ cup raisins
Procedure
Preheat the oven to 350°F.
Cut the bread into small cubes.
In a bowl, whisk together eggs, milk, sugar, cinnamon, vanilla, and orange zest.
Place the pieces of bread and raisins in an 8”x8” pan.
Pour the liquid mixture on top of the bread making sure that every corner is soaked.
Bake this for 40 minutes.
Once done, let it cool for a few minutes and transfer into the refrigerator to chill.
Serve for dessert and enjoy!
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