As promised, this is what Bouchon Bakery Brioche became after a few days – a beautiful, custardy, sugary pan of awesome that I enjoyed for several days as both dessert and breakfast. It’s your basic bread pudding but amped up a degree by turning the bread into French toast before drowning it in custard. Adding more butter, egg, and general milkfat than is normally called for? Sounds like a great idea to me!
The rest of the group made this yummy dish back in May but I’m a little behind in my FFWD participation. Looking at the links I see that some of them employed better planning than I vis a vis getting a pretty portion to photograph. Mine was more of a scoop and plop situation which, while still delicious, is not super photo-op worthy. If you’re curious about how to stuff as much buttery bread, milk, sugar, and eggs into your face all at one time as is humanly possible, pick up a copy of Around My French Table by Dorie Greenspan. And hey, it’s the holidays so get one for a friend too – I promise, you won’t regret it.
(Thanks to Trevor over at Sis Boom Blog I found a link to the recipe in case you’re feeling a bit reticent about the whole book purchase idea. For the record, you shouldn’t hesitate for a minute but I’ll still like you if you do)
So there’s this blog called Piece of Cake that I’ve been reading for about a year and seriously if you’re not reading it already, you need to start. Shauna is super witty, smart, and has great taste – as evidenced by her new cookbook Pure Vanilla. I got mine in the mail the other day and read it pretty much cover to cover. Honestly, it was really hard to decide what to try first. But since I had a loaf of bread to use up, I went with the Vanilla Bean Bread Pudding. And boy-howdy, was it a good decision.
I had it for dessert last night and breakfast this morning and I plan on finishing it tomorrow morning with my mint-mocha coffee. Yum! I think the next thing I try will definitely be the Glazed Vanilla Bean Doughnuts…or the Vanilla Cloud Cake…or the Tres Leches Cake. See what I mean? It’s hard to decide. Not only is this thing chock-full of really tempting recipes, it also has super useful information as well. One of my favorite tips to amp up the vanilla flavor was to add the vanilla to the fats in a recipe ASAP which is kind of the opposite of most recipes I’ve read. Usually you’re instructed to add the vanilla right at the end and I’ve always wondered why. Turns out, adding it to the fat earlier intensifies the vanilla flavor. I guess some recipes might not want that, but all the ones in this book most certainly do!
So yeah, I think you all need this cookbook. Like now. I know I said I was going to eat it for breakfast tomorrow, but I hear that bread pudding calling my name from the fridge. If you’ll excuse me….