My mom, who has aphasia, was pointing excitedly at a photo in her favorite magazine, Femme Actuelle. A quick glance at the ingredients, stale brioche, eggs, milk, raisins, rum, OH! I get it! She wanted to have bread pudding. That is her favorite dessert, after all.
The great thing about bread pudding is that it is so foolproof and so versatile, anything can go in it, say, some frozen cherries from last Summer, for example.
INGREDIENTS: Serves 8
- 3 cups of whole milk
- 4 large eggs
- 3/4 cup of sugar
- 2 tbsp of sour cream or 1 small 3 oz pkg of cream cheese or 2 pkg of KIRI cheese
- dash of cinnamon and nutmeg
- 1 tsp of rum or vanilla
- 1 1/2 cup of pitted cherries (frozen) (optional)
- 14 oz of cubed stale raisin brioche (or challah or similar bread)
- Grease a long rectangular loaf pan; line it with baking paper. Cut the raisin brioche into chunks and place in a large saucepan; pour the milk on the bread and heat gently until the bread has absorbed most of the milk; meanwhile, whip the eggs and sugar in a bowl and add the vanilla or rum, cinnamon, nutmeg and sour cream. If using cream cheese or Kiri, melt it with the milk and bread mixture.
- Cool the bread mixture a few minutes then add it to the egg mixture and combine the two. Add the cherries last. Pour into the loaf pan and bake at 350F for about 30 minutes or until puffed up and set. Serve warm or at room temperature.
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