The days, and especially evenings, are finally getting cooler, even though the sun is still pretty strong during the day. It’s kind of a relief after having record high temperatures the first two weeks of September.
We are entering autumn, the most colorful and comfortable season, and a good time to enjoy a lot of tasty food. I am back to baking, and this brioche bread pudding is a good way to start.
Brioche bread is getting popular in big-city bakeries in the U.S., and in many supermarkets. Trader Joe’s carries several different kinds, including one imported from France. One I really like is the locally-baked Brioche buns (4 large buns for only $2.99), which I have been using for a variety of savory dishes (e.g., pain perdu au Camembert), in addition to desserts.
My chocolate brioche pudding is very popular among my friends, but this version is my own favorite. I like brioche puddings’ custard-like texture, soft and moist, and particularly love it flavored with Grand Marnier (orange liqueur). You can use pain de mie, challah or potato bread – something soft and sweet – if you cannot find brioche bread in your neighborhood bakery or market. It will still be delicious, but make sure you use generous amounts of fresh orange zest and Grand Marnier.
- 10 ounces (280 g) day-old brioche, pain de mie or croissant, cut into one-inch cubes
- 1¼ cup whole milk or half and half
- 4 tablespoons (55 g) unsalted butter
- 3-4 large eggs
- ⅔ cup (150 g) sugar
- 1 teaspoon baking powder
- 4 tablespoons Grand Marnier
- fine zest of one whole orange
- ½ juice of one orange
- 1 teaspoon pure orange extract (optional)
- Place a rack in the center and heat the oven to 375°F (180°C). Butter the loaf pan(s) and dust with flour.
- Heat the milk and butter in a small saucepan until hot (do not boil). Remove from heat and set aside.
- In a large mixing bowl, beat the eggs and sugar until thick and pale yellow, about 3 minutes. Slowly pour warm milk/butter mixture into the eggs, and then the baking powder, Grand Marnier, orange zest, juice and orange extract. Mix until just combined. Add the brioche bread cubes, using a rubber spatula or kitchen spoon to mix all ingredients together, then transfer to the prepared pan(s).
- Bake the pudding about 30 to 35 minutes or until a toothpick inserted in the center comes out clean. Rest the pan on a cooling rack about 20 to 25 minutes before unmolding.
- Serve at room temperature. Can be refrigerated up to 4 days.
