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The best bread pudding, so much love for tartine

(5.00/5 - 1 vote)


  • The Best Bread Pudding, So Much Love for Tartine
  • The Best Bread Pudding, So Much Love for Tartine, Photo 2
  • The Best Bread Pudding, So Much Love for Tartine, Photo 3
  • The Best Bread Pudding, So Much Love for Tartine, Photo 4
Recipe type:
Other
Number of serving:
7 servings
Preparation:
45 min
Cook time:
70 min
Ready in:
1 h, 55 m
Difficulty:
Difficult

Ingredients

1)Brioche Bread Pudding:
- 6 brioche slices, cut 1-inch thick, see recipe below
- 8 large eggs
- 3/4 cup + 2 teaspoons sugar
- 4 cups whole milk
- 1 1/2 teaspoons vanilla
- 1/2 teaspoons salt



2)Brioche:
Preferment
- ¾ cup nonfat milk
- 2 teaspoons active dry yeast
- 1 ¾ cups bread flour = 8 ¾ ounces

Dough
- 2 teaspoons+ 1 teaspoon active dry yeast
- 5 large eggs
- 1 ¼ cups whole milk
- 3 ½ cups bread flour
- ¼ cup sugar
- 1 teaspoon salt
- 1 cup + 2 teaspoons unsalted butter, chilled but pliable
- Egg Wash
- 4 large egg yolks
- ¼ cup heavy cream
- pinch of salt



3)Caramel Sauce:
- 2/3 cup heavy cream
- 1/4 of one vanilla bean
- 1 1/4 cups sugar
- 1/4 cup water
- 1/4 tsp salt
- 2 teaspoons light corn syrup
- 3/4 teaspoons lemon juice
- 4 teaspoons unsalted butter

Preparation

Step 1

1)Brioche Bread Pudding:
Preheat the oven to 350ºF. Butter a 9×5-inch glass loaf dish. Arrange the brioche slices on a baking sheet. Place in the oven until lightly toasted, 4 to 10 minutes. Remove from the oven and set aside to cool. Crack the eggs into a mixing bowl and whisk until blended. Add the sugar and whisk until smooth. Add the milk, vanilla and salt and whisk until fully incorporated. Pour the custard through a fine-mesh sieve. Place the toasted bread slices in the prepared loaf pan, cutting the slices to fit as needed. Pour the custard evenly over the bread, filling the dish to the top. You may not be able to add all of the custard at this point. Let the mixture sit for 10 minutes, so that the bread can absorb the custard. Just before baking, top off the dish with more of the custard if the previous addition has been completely absorbed. Cover the dish with aluminum foil, place in the oven, and bake the pudding for about 1 hour. To test for doneness, uncover the dish, slip a knife into the center, and push the bread aside. If the custard is still very liquid, re-cover the dish and return the pudding to the oven for another 10 minutes. If only a little liquid remains, the pudding is ready to come out of the oven. The custard will continue to cook after it is removed from the oven and it will set up as it cools. Let the pudding cool for about 10 minutes before serving. You can serve the bread pudding by slicing it and removing each slice with an offset spatula, or by scooping it out with a serving spoon.

Step 2

2)Brioche:
To make the preferment, in a small saucepan, warm the milk only enough to take the chill off. The milk should not be warm or cold to the touch but in between the two (80º to 90ºF). Pour the milk into a mixing bowl, sprinkle the yeast over the milk, stir to dissolve the yeast with a wooden spoon, and then add the flour, mixing with the spoon until a smooth batter forms. Cover the bowl with cheesecloth and place in a cool, draft-free area for 1 hour and then refrigerate for at least 1 hour or for up to 3 hours to cool down. The mixture will rise until doubled in volume and not yet collapsing. Meanwhile, measure all the ingredients for the dough. Once you measure the butter, cut into cubes and return the eggs, milk and butter to the refrigerator to chill. To make the dough, transfer the preferment and then the yeast to the large bowl of a stand mixer fitted with the dough hook. Mix on low speed until the yeast is incorporated into the preferment batter, which will take a minute or two. Stop the mixer as needed and use a spatula to clean the bottom and sides of the bowl, folding the loosened portion into the mixture to incorporate all the elements fully. When the mixture has come together into an even, well-mixed mass, begin to add the eggs one by one, increasing the mixer speed to medium or medium-high to incorporate the eggs and stopping the mixer and scraping down the sides of the bowl as needed. Once all the eggs are incorporated, reduce the mixer speed to low and begin slowly to add 1 cup of the milk. When the milk is fully incorporated, stop the mixer and add the flour, sugar and salt. Engage the mixer again on low speed and mix until the dry ingredients are incorporated, about 3 minutes. Increase the speed to medium-high and mix until you see a dough forming and it starts to come away cleanly from the sides of the bowl, 2 to 3 minutes. Turn off the mixer and let dough rest for 15 to 20 minutes. While the dough is resting, place the chilled butter cubes into a separate mixer bowl. Fit the mixer with the paddle attachment and mix the butter on medium speed until the cubes are pliable but not soft and are still chilled. Remove the bowl holding the butter from the mixer and replace it with the bowl holding the now-rested first-stage dough. Refit the mixer with the dough hook and begin mixing on medium speed. When the dough again starts to come away cleanly from the sides of the bowl, increase the speed to medium-high. At this stage the dough will appear very silky and elastic. With the mixing speed still on medium-high, add small amounts of the butter, squeezing the cubes through your fingers so that they become ribbons as they drop into the bowl. Stop the mixer to clean the bottom and sides of the bowl as needed with the spatula. Make sure that you don’t add too much butter too quickly and also make sure that you don’t mix the butter too long after each addition or you will heat up the dough. When all the butter has been added, allow t

Step 3

3)Caramel Sauce:
Pour the cream into a small, heavy saucepan. Split the vanilla bean in half lengthwise and use the tip of a sharp knife to scrape the seeds from the pod halves into the cream. Place over medium-high heat and bring to just under a boil, stirring occasionally. Reduce the heat to low to keep the cream warm. In a medium, heavy saucepan, combine the sugar, water, salt and corn syrup. Bring to a boil over medium heat, stirring to dissolve the sugar. Then cook, without stirring, until the mixture is amber colored, 5 to 8 minutes. Remove from the heat. The mixture will continue to cook off the heat and become darker, so make sure to have your cream close by. Carefully and slowly add the cream to the sugar syrup. The mixture will boil vigorously at first. Let the mixture simmer down, and then whisk until smooth. Add the lemon juice. Let cool for about 10 minutes. Cut the butter into 1-inch chunks and add them to the caramel one at a time, whisking constantly after each addition. Then whisk the caramel periodically as it continues to cool.

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