Well, I've had a favorite bread pudding for a while now and when I saw that Zorra of 1x umrühren bitte had selected a theme of pudding for this month's Sugar High Friday I thought "great! I'll make that lovely raspberry bread pudding!"
Until I realized I'd already posted about it. Damn. Then I thought I'd try to reproduce Annisa's very amazing Meyer Lemon Bread Pudding. But you know... Anita Lo's bread pudding is so perfect I just kinda didn't want to live with the inevitable disappointment.
Then (bear with me, this chain of thought WILL end up in the pudding, really it will) I started thinking about truffle honey because I've got a lovely little pot of truffle butter in my freezer which I whip out now and again to make little truffled egg treats with. ANYway, I found this recipe for Brioche Pudding with Truffle Honey from The Sweet Life: Desserts from Chanterelle by Kate Zuckerman, AND we're going to Chanterelle (mushrooms... truffles... get it?) for my birthday next week AND I've had truffles and honey on my mind... and OMG! it's like the universe is SENDING ME A MESSAGE!
Ahem. Or maybe it's like I've been making too many sweets and my brain has gone into sugar overload.
This pudding is amazing-- even before you've drizzled it with the truffle honey. It isn't elegant-looking but it will make your mouth sing. It tastes caramelized. It tastes deep and dark. It tates like heaven.I promise.
My Modified Brioche Bread Pudding with Truffle Honey
16 slices of brioche, cut 1/2 inch thick
4 tablespoons (1 ounce) butter, melted
1-1/2 cups heavy cream
1-1/2 cups whole milk
2/3 cup sugar
3 egg yolks
1/4 teaspoon salt
truffle honey, for drizzling
Preheat the oven to 350 F and butter your baking dish or individual ramkins.
Trim off the crusts and cut each slice into about 6 rectangles measuring 1-1/4 x 1-1/2 inches. Place the bread on a cookie sheet and drizzle with the melted butter. Bake until the bread turns a golden brown. Remove from the oven and turn the oven down to 300 F.
In a saucepan, combine the cream and milk over medium heat and bring almost to a boil.
While the cream and milk is heating, whisk together the sugar, egg yolks, eggs, and salt.
When the cream is ready remove it from the heat and slowly, using a ladle, whisk enough of the hot cream into the egg mixture to warm it. Then gradually pour the warmed egg mixture into the remaining hot cream, whisking constantly. Set it aside.
Place the toasted bread pieces into the buttered baking dish. Pour the warm custard over the bread.
Bake about 30 - 40 minutes, until the bits of bread sticking out turn crispy and brown and the center is set and has a slight spring when touched.
Scoop a portion of the pudding into a dish and drizzle about 1-1/2 tablespoons truffle honey over each serving. Swoon.