Sweet Bay Leaf-Infused Bread Pudding
serves 8
This rich bread pudding is a thick, moist, subtly sweet treat scented with fresh bay leaves that's delicious for either breakfast or dessert.
Read more about this recipe at Cook & Eat.
Unsalted butter, for greasing the dish
1/3 cup raw sugar
2 cups heavy cream
2 cups whole milk
5 to 6 fresh bay leaves
2/3 cup granulated sugar
1 teaspoon kosher salt
4 large eggs
4 large egg yolks
1 1/2 teaspoons pure vanilla extract
1 (1-pound) loaf of brioche, cut into 1/2-inch dice
Fresh berries or berry syrup for garnish
prep: 20 minutes
total: 2 hours
baking dish
large saucepan
large bowl
whisk
fine strainer
aluminum foil
wire rack
1. Preheat the oven to 350F. Butter an 8 x 11-inch baking dish and sprinkle with about half of the raw sugar, shaking it to spread the sugar crystals evenly.
2. In a large saucepan, bring the cream, milk, bay leaves, 2/3 cup of the granulated sugar and the salt to a simmer over moderately high heat, then remove from the heat. Remove bay leaves.
3. In a bowl, whisk the whole eggs, egg yolks and vanilla. Gradually whisk in the hot cream until blended. Strain the custard through a fine strainer into a large bowl.
4. Add the brioche to the custard, and gently stir to coat, trying not to break up the bread cubes. Transfer the pudding to the prepared baking dish and sprinkle the top with the remaining raw sugar. Cover with foil and bake for 45 minutes, until set in the center. Remove the foil and bake in the top third of the oven for 20 minutes longer, until lightly golden.
5. Preheat the broiler. Broil the pudding for 1 minute, until the top is a gorgeous golden brown. Transfer to a rack and let stand for 30 minutes, until cooled slightly. Cut the bread pudding into squares and serve with fresh berries or drizzle with fruit syrup.
