My husband and I are huge fans of bread pudding. During one of our dinners at Kres is Orlando, the chef had sent out bread pudding for us to try after the incredible dinner he had prepared. What a surprise and enjoyment to taste this amazing creation. It was made with Brioche!
Brioche is amazing bread. So light and a little sweetness that you just can’t resist, or at least it is hard for me. When I was shopping at The Fresh Market in Kissimmee I picked up a package of their cinnamon swirl brioche tray. It is like a cinnamon roll without the icing and extra sugar. Such a nice balance of the brioche with the cinnamon. Tasted so good warmed up with a little butter on it. The next day I had a piece toasted with fresh fruit.
Tonight, after the brioche had been in the refrigerator for a couple of days I decided to fix my husband a little surprise of bread pudding from the cinnamon swirl brioche. Now there are a million recipes for bread pudding out there. But this recipe is mine. So, you’re getting my little secrets I don’t normally share.
1 loaf of cinnamon swirl brioche
4 eggs beaten
4 cups of heavy whipping cream
½ cup sugar
2 tsp vanilla extract
1 tsp nutmeg
½ tsp cinnamon and a little more to dust the top
½ cup dried cranberries
1 cup dried strawberries diced
Heat oven to 350 degrees. Cut brioche into 1-inch cubes and place in large bowl. In another bowl combine the sugar, beaten eggs, heavy whipping cream, vanilla, nutmeg and cinnamon making sure it is mixed well. Pour mixture over brioche cubes and let soak for 30 minutes. (Brioche is not toasted or dry, so you don’t need to soak any longer than that. If you do have dried brioche, then soak at least an hr.) Fold in the cranberries and strawberries. Spray casserole or baking dish with Pam or you can use butter. Pour mixture into dish, sprinkle with cinnamon and bake in oven for 45 minutes to an hour.
Allow the bread pudding to cool. You can top with whatever whiskey sauce, chocolate sauce, vanilla sauce, fresh fruit or ice cream of your choice.
As I mentioned, I used dried strawberries in this one. You can use whatever dried fruits you would like and nuts as well. Here in Central Florida we are huge on the strawberries and if you haven’t tried dried strawberries, you should. It is like a little fruit leather (fruit roll-up) still in the fruit. There are recipes on Pinterest with directions for drying strawberries. You don’t need extra sugar with them as the drying process brings that out. But once you have one, it is hard to stop eating them.
Tonight, I had some fresh strawberries I need to use up. I cut them up and add a little sweetener (I use Swerve instead of sugar 90% of the time) to them (about a tablespoon) and let them sit in the refrigerator while I made the bread pudding. Then I added an oz of both vodka and Chambord to the strawberries. Gave them a little mix and put them back in the refrigerator. When I gave the bread pudding to my husband, I topped it off with the drunk strawberries. Now here is a little secret, take the strawberries (4 cups worth), leave them whole but remove stems and place in a Ziploc bag. Add the sugar, ½ cup fresh orange juice, vodka, and an oz of Grand Marnier. Let the strawberries sit for about an hour turning every 1/5 minutes. Serve the strawberries in a nice stemmed glass with a little sprinkle of rock sugar on top and some whipped cream. Taste incredible with a scone or shortbread cookie on the side and a nice cup of coffee.