by Savour
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Savour's Notes:
Expand6 ounces brioche Ask a question about this ingredient
1/2 cup raspberry jam Ask a question about this ingredient
1 tablespoon sherry Ask a question about this ingredient
1 cup milk Ask a question about this ingredient
1/2 cup heavy cream Ask a question about this ingredient
2 eggs Ask a question about this ingredient
2 tablespoons sugar Ask a question about this ingredient
1 tablespoon vanilla Ask a question about this ingredient
Preheat the oven to 350 degrees.
Ask a question about this stepSlice the brioche into rough slices.
Ask a question about this stepSpread each slice of brioche with jam, layering the brioche as you go into a 2 quart souffle dish. Sprinkle a little of the sherry over each layer of the brioche.
Ask a question about this stepMix the milk, cream, eggs, sugar and vanilla, and beat until the egg is thoroughly incorporated.
Ask a question about this stepPour the egg mixture over the brioche. Let sit for about 5 minutes so the custard can soak in.
Ask a question about this stepBake the bread pudding at 350 degrees for 30 minutes. The pudding should be slightly wobbly in the middle.
Ask a question about this step2 egg whites Ask a question about this ingredient
2 tablespoons sugar Ask a question about this ingredient
Heat oven to 400 degrees. Place a shiny cookie sheet, shiny side down, on the top rack of the oven on the highest setting, and the other rack on the lowest setting.
Ask a question about this stepBeat egg whites and salt until fluffy. Slowly add sugar, and beat until the mixture is glossy and stiff peaks form.
Ask a question about this stepSpread meringue over the top of the bread pudding. Use the spoon to make peaks and whorls.
Ask a question about this stepPlace pudding on lowest rack of the oven, beneath the cookie sheet. The shininess will reflect heat onto the top of the meringue, making it brown faster.
Ask a question about this stepBake the pudding for about 8 minutes, or until the meringue is golden brown. Serve warm.
Ask a question about this stepWhat a brilliant way to brown meringue! Thank you for a great tip. (Not to mention a killer recipe.)
That is a good looking meringue. The raspberry and brioche is just such a good combo. I will be making this.
This is gorgeous! I love the idea of combining the best elements of trifle and bread pudding to make a great dessert.
Trifle and bread pudding plus a perfect meringue - OK, you win! Big thumbs up...
Oh wow- this is so so beautiful! I've yet to tackle the whole meringue thing, but you are really inspiring me here!
Mollie is the best-selling author of many (mostly) vegetarian cookbooks, including the original Moosewood Cookbook, The Enchanted Broccoli Forest, and a trilogy of cookbooks for kids. Her most recent title is Get Cooking : 150 Simple Recipes to Get You Started in the Kitchen.
j'adore! I will def be making this for our next brunch party!