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Brioche bread pudding from Tartine: Sweet and Savory Pastries, Tarts, Pies, Cakes, Croissants, Cookies and Confections by Elisabeth Prueitt and Chad Robertson

  • eggs
  • milk
  • brioche bread

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Notes about this recipe

  • cespitler on November 01, 2012

    This is a simple and quick bread pudding. I served it with the caramel sauce from the book and added blueberries and tart cherries to the sauce. It was fantastic and gone in just minutes at a holiday party. The caramel sauce and the eggy custard was a great combination. Next time, I'll probably bake this with some of the fruit in the pudding itself rather than just adding it on top. I made this the day before I served it. I kept the caramel sauce separate and added it just before re-heating in the oven. It turned out just fine that way.

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