Brioche Bread Pudding with Fresh Strawberry Sauce

Brioche Bread Pudding with Fresh Strawberry Sauce

The Downtown Farmer's Market is packed with local vendors selling the most amazing produce, breads, pastries and other wonderful things.  Going down to elbow my way through the crowds and dive for local eats is my favorite Saturday morning activity.  It's true that the early bird gets the produce...and bragging rights to a vast world of culinary goodness!

Fresh local strawberries from Day Farms - Layton, Utah
Baked pudding, right out of the oven
My favorite bread vendor at the market is The Crumb Brothers from Logan, Utah.  They have some of the most delicious pastries and some fantastic breads.  They recently started making Brioche which is a rich bread made with eggs and milk. Brioche makes fantastic croutons, French Toast, and of course, BREAD PUDDING!  The Crumb Brothers gave me a recipe that I modified to make a custardy pan of goodness, sure to shorten your life span by at least three years, depending on your portion size!  This recipe also calls for early summer fresh picked strawberries and fresh eggs; it is a great seasonal dessert, packed with flavor and sure to please.

Brioche Bread Pudding with Fresh Strawberry Sauce
Modified from The Crumb Brothers

For the pudding:
4 cups cubed brioche
3 eggs
2 cups heavy cream
6 tablespoons brown sugar
2 tablespoons plus 2 teaspoons white sugar
2 teaspoons vanilla
1 vanilla bean, seeds scraped and reserved (save the pod for vanilla sugar)
2 teaspoons brandy
1/2 cup dried fruit, nuts, chocolate (optional)

Butter a 2 quart casserole pan.  Place cubed brioche in the pan.  Whisk eggs, cream, brown and white sugar, vanilla, vanilla bean seeds, brandy, and dried fruit/nuts/chocolate (if using) together in a large bowl.  Pour wet mixture over the brioche cubes and let soak for 30 minutes.  Heat oven to 350 degrees and cook for approximately 45 minutes.  Serve warm.

For the Strawberry Sauce:

2 cups farm fresh strawberries, washed, hulled, and sliced
1/3 cup sugar

Optional: Whipped cream to top

Macerate sliced strawberries with sugar in a medium bowl until juices begin to run.  Place mixture in a saucepan over medium heat and cook until mixture starts to simmer and juices are completely released.  Blend mixture in food processor or blender and strain through a sieve.  Mixture will thicken as it cools.  Drizzle warm bread pudding with strawberry sauce and top with whipped cream if desired.

This is so creamy and may just die and go straight to heaven!


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