
Brioche Bread Pudding

Brioche Bread Pudding
With Champagne Sabayon and Tamarind Chutney
Yield: 6 servings
With Champagne Sabayon and Tamarind Chutney
Yield: 6 servings
Place diced brioche in bowl and cover with cream. Let sit until soft.
Beat eggs and sugar until smooth and thick. Add butter, vanilla and brandy
Toss egg mixture and bread mixture together and pour into buttered ramekin.
Bake in convection oven at 350° F for 25 to 30 minutes or until done in center.
To assemble, place a portion of bread pudding in bowl with spoonful of chutney on top and drizzle sabayon around.
large eggs |
4
|
brioche, diced |
2 cups
|
heavy cream |
1 cup
|
sugar |
1 cup
|
butter, melted |
1/4 oz.
|
vanilla |
1/2 tsp.
|
brandy |
1 Tbsp.
|
tamarind-dried cherry chutney (recipe follows) |
2 cups
|
champagne sabayon (recipe follows) |
1 cup
|
Bring all ingredients to a low simmer in a saucepot. Cook approximately 10 minutes or until desired thickness reached.
water |
2 cups
|
tamarind paste |
1/4 cup
|
dark brown sugar |
1/2 cup
|
dried cherries |
1/2 cup
|
ginger, grated |
1 Tbsp.
|
cumin |
1/2 tsp.
|
coriander powder |
1/2 tsp.
|
red chili powder |
1/2 tsp.
|
In a bowl, combine egg yolks, champagne and sugar. Set bowl over saucepan of gently simmering water and whisk constantly until thickened, about five minutes.
Remove from heat and whisk occasionally until cool. Refrigerate until chilled, at least one hour.
large egg yolks |
6
|
sugar |
1/3 cup
|
champagne |
1 cup
|
To ensure food safety, eggs should be cooked until both the yolk and the white are firm. Consuming raw or undercooked eggs may increase your risk of foodborne illness, especially for those with certain medical conditions. For recipes that call for eggs that are raw or undercooked when the dish is served, use either pasteurized shell eggs that have been treated to destroy Salmonella, or use pasteurized egg products.