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Brioche Bread Pudding




Source of Recipe


Williams-Sonoma Kitchen


List of Ingredients




2 cups brioche cubes (each about 1/2 inch
square)
1 1/4 cups heavy cream
1 egg
1 egg yolk
1/4 cup sugar
1/8 tsp. ground cinnamon
1/4 tsp. vanilla extract


Recipe



Position a rack in the center of an oven and preheat to 350°F. Butter two 10-oz. individual pie dishes and divide the brioche cubes between them.

In a saucepan over medium heat, warm the cream until steam starts to rise, 3 to 5 minutes. Remove the pan from the heat and set aside.

In a bowl, whisk together the egg, egg yolk, sugar, cinnamon and vanilla until smooth. Whisking constantly, slowly pour the warm cream into the egg mixture. Divide the mixture between the prepared pie dishes and place them on a baking sheet. Bake until puffed and a toothpick inserted into the centers comes out clean, about 25 minutes. Let stand for 5 minutes before serving. Serves 2.