Vanilla brioche bread pudding from Cook Like a Pro: Recipes and Tips for Home Cooks (page 221) by Ina Garten

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Notes about this recipe

  • anya_sf on May 22, 2020

    I made 1/4 recipe, which served 4, using 1 egg and 2 yolks. I also used slightly more milk relative to half-and-half and think this could be made just with whole milk. I used leftover brioche hot dog buns and didn't bother to trim the soft crusts. After removing the foil during baking, my smaller pudding was done in 38 minutes. The pudding was good, but pretty sweet (I guess that's what makes it dessert and not breakfast) - comfort food for sure. Next time I would add raisins. We just used a little bit of "sauce" (melted vanilla Haagen-Dazs), but didn't think it added much since it had the same flavor as the pudding itself.

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