Sunday, 29 January 2012
I recently had the good fortune to have a whole bunch of brioche bread that didn't get eaten before it went stale . . . you might be asking yourself, why on earth would that be considered fortunate??
I mean, brioche is so rich and moist and delicious, surely one would want to eat it when it was at it's best !!!
And yes . . . we do . . . but . . .
I also happen to know that as scrummy as brioche is when it's fresh . . . . it makes an even scrummier bread pudding!
Especially in this version which has tasty cubes of brioche bread, mixed together with sweet bits of apricot that have been steeped in Lady Grey Tea, with hints of bergamot, orange and lemon . . .
Combine that with a rich custard containing whole milk, cream, eggs and the zest of orange and lemon and you have something really special indeed. We like ours warm with a cold quenelle of creme fraiche sitting atop . . . but it is equally as delicious and scrummy with some creme anglaise, or vanilla pod ice cream, which is really only frozen vanilla custard after all . . .
*Apricot Bread Pudding*
A delicious bread pudding with the added surprise of sweet apricots that have been steeped in Lady Grey Tea.
8 ounces of stale brioche bread, crusts removed and
cut into cubes (a scant 4 cups)
1 Lady Grey Tea bag
250ml cup boiling water (1 cup)
3 ounces of dried apricots, cut into small bits (1/2 cup packed)
2 large free range eggs
1 large free range egg yolk
250ml whole milk (1 cup)
375ml double cream (1 1/2 cups)
150g caster sugar (3/4 cup)
1 tsp finely grated orange zest
1 tsp finely grated lemon zest
1 tsp vanilla extract
Put the tea bag and the apricots into a heat proof bowl. Add the boiling water and allow to steep for 10 minutes. At the end of that time, remove the tea bag and strain the apricots, discarding any liquid. Set aside.
Whisk the eggs, egg yolk and 2 ounces of the milk together in a bowl. Place the remaining milk into a saucepan along with the cream, sugar, lemon and orange zests and vanilla. Bring to the boil. Remove from the heat. Stir well to dissolve the sugar. Gradually pour this over the egg mixture, whisking constantly until completely combined. Strain this thru a wire mesh sieve into a bowl. Gently stir in the brioche cubes and the drained apricots. Cover and place in the
Inglis Refrigerator for at least 2 hours or overnight.
The next day when you are ready to cook it, pre-heat the oven to 160*C/325*F/ gas mark 3.. Butter six ramekins well. Divide the pudding mixture evenly amongst them. Place on a baking tray and bake for 30 minutes, until golden brown and almost set. Serve warm with some creme anglaise or creme fraiche spooned on top. Delicious!
Cooking in The Cottage today a delicious Cheeseburger Spaghetti Pie!