Name: BRIOCHE AND GRAPE BREAD PUDDING
Ingredients: 6 cups brioche (challah, or egg bread, cut into 3/4 inch cubes); 1 cup red California seedless grapes; 3 eggs (large); 1 egg yolk (1 tsp. vanilla extract); 6 tablespoons packed light brown sugar; 3 cups heavy cream; Brown Sugar Whipped Cream (optional); 1 tablespoon packed light brown sugar; 1 cup heavy cream; 1 tsp. vanilla extract

BRIOCHE AND GRAPE BREAD PUDDING

BRIOCHE AND GRAPE BREAD PUDDING

Print Recipe Pin Recipe

Servings

Ingredients

6 cups brioche challah, or egg bread, cut into 3/4 inch cubes
1 cup red California seedless grapes
3 eggs large
1 egg yolk 1 tsp. vanilla extract
6 tablespoons packed light brown sugar
3 cups heavy cream
Brown Sugar Whipped Cream optional
1 tablespoon packed light brown sugar
1 cup heavy cream
1 tsp. vanilla extract

Instructions

Preparation

1 Pre-heat oven to 350°F. Place bread cubes in 8-inch square baking dish. Sprinkle grapes over bread cubes and toss gently to disperse grapes. In medium-sized bowl, combine remaining ingredients and whisk until smooth.2 Pour custard mixture over bread cubes. Stir gently, pressing down on any bread cubes that pop up out of the custard mixture. Set bread pudding pan into a larger pan, such as a 9×13-inch pan, or a roaster.3 Place doubled pan into pre-heated oven, then pour very hot tap water into the outside pan, filling it at least half way. (This is called a hot water bath and will make the pudding creamier.) Bake for 50 minutes to 1 hour.4 Top of pudding should be golden in spots and lightly puffed. Remove from oven, let cool slightly then serve. Top with brown sugar whipped cream if desired.