Regular readers of this blog will know that Spouse has a great fondness for bread pudding and with Valentine’s Day falling this week, I couldn’t think of a better dessert than this ultra-simple, warm, comforting bread pudding.
This one couldn’t be easier, taking advantage of your favorite, good quality strawberry jam as a shortcut. I’ve used my own recipe for Brioche for the bread but you can buy some from a good bakery if you prefer. Georgetown Bakery here in St. John’s does a fine brioche.
5 cups brioche cubes (Use any good quality bread. I’ve used day old croissants here but Brioche, French, Italian or Belgian bread is good too.)
Grease an 8×8 inch baking dish well. Toss the bread cubes with :
1 tsp freshly grated nutmeg
1/2 tsp ground cinnamon
Whisk together:
1 1/2 cups whipping cream
1 1/2 cups milk
3 eggs
3 egg yolks
1/2 cup sugar
1/2 cup brown sugar
1 tbsp vanilla extract
Pinch salt
Place half the bread cubes in the bottom of the baking dish and over the surface, add about 9-12 dollops of good quality
Strawberry jam
Top with the remining half of the bread cubes and sprinkle with another 9-12 dollops of strawberry jam. Pour the mixture evenly over the bread cubes, pressing down slightly to make sure all the cubes are soaked. Bake in a 350 degree oven for about 45-50 minutes until the custard is set and no longer liquid in the center. Let the bread pudding stand for about 20 minutes before serving.
Click here to join us on Rock Recipes Facebook Group.
Paris Pâtisseries
Monday 21st of February 2011
I love bread pudding, and the idea of strawberries in it is very enticing. Were I not on a hardcore diet, I could eat the entire 8x8 pan!