Bread Pudding
Delicious served warm, and even better when served with ice cream!
Ingredients
5 thick brioche slices
1 egg
4 egg yolks
2/3 cup cream
1 2/3 cup milk
1/2 cup sugar
vanilla
powdered sugar, for dusting
vanilla ice cream
Method
Preheat the oven to 350°F/180°C.
Cut 3 thick slices of brioche and 2 slices in 1-inch dices. Spread the brioche on a pan and bake for 5 minutes, to toast.
For the custard, whisk together the eggs, yolks, cream, milk, sugar, and vanilla in a bowl, and set aside.
Line a baking dish with the whole slices of brioche, then the diced brioche on top. Pour on the custard and set aside for 10 minutes.
Place the dish in a large roasting pan big enough for the baking dish. Pour about 1 in of hot water into the pan.
Cover the roasting pan with aluminum foil, cut a few holes in the foil to allow steam to escape.
Bake for 45 minutes. Uncover and bake for 45 to 50 minutes, until the custard is set.
Dust with powdered sugar and serve warm with ice cream.
