I’m sure you are all set on pies you have your family recipe or have ordered from Community Servings. I hope you have most of your menu planned out for the big Thanksgiving feast already too. What often gets overlooked, however are the other meals that out of town guests may be joining you for.
This sweet treat is a great breakfast indulgence or it can be served with coffee the afternoon before Thanksgiving as guests roll into town. It also makes a great dessert for the non pie eaters at Thanksgiving.
Les Zygomates is a a French wine bar in Boston and this is Chef Guara Pimenta’s recipe. For breakfast I would skip the sauce and leave out the chocolate chips.
Traditional Bread Pudding with French Brioche
Executive Chef, Guara Pimenta at Les Zygomates
2 cups of granulated sugar
5 large eggs
2 cups of whole milk
2 teaspoon of vanilla paste
5 cups of cubed brioche ( Pimenta recommends a store-bought version like St. Pierre Bakery Brioche loaf * available at grocery stores nationwide )
1/2 cup light brown sugar
1/2 stick of butter (unsalted) softened
1 cup pecans
1 cup chocolate chips (milk chocolate)
5 large eggs
2 cups of whole milk
2 teaspoon of vanilla paste
5 cups of cubed brioche ( Pimenta recommends a store-bought version like St. Pierre Bakery Brioche loaf * available at grocery stores nationwide )
1/2 cup light brown sugar
1/2 stick of butter (unsalted) softened
1 cup pecans
1 cup chocolate chips (milk chocolate)
Sauce:
1 cup of granulated sugar
1 stick of butter, melted
1 egg
2 teaspoon of vanilla paste
1/3 cup of apple brandy
1 cup of granulated sugar
1 stick of butter, melted
1 egg
2 teaspoon of vanilla paste
1/3 cup of apple brandy
Directions:
1. Preheat the oven at 350 degrees F.
2. Mix together granulated sugar, eggs, chocolate and milk in a bowl, add vanilla paste. Pour over the cubed bread and let sit for 15 minutes.
3. In a bowl, mix crumble together, brown sugar, butter and pecans.
4. Pour bread mixture into a prepared pan, sprinkled brown sugar mixture over the top and bake for 35 to 45 minites until set. Remove from the oven.
3. In a bowl, mix crumble together, brown sugar, butter and pecans.
4. Pour bread mixture into a prepared pan, sprinkled brown sugar mixture over the top and bake for 35 to 45 minites until set. Remove from the oven.
For the Sauce:
- Mix together the granulated sugar, butter, egg and vanilla paste in a saucepan over medium heat.
- Stir together until the sugar melts.
- Add the apple brandy, stirring well.
- Pour over the bread pudding.
Chef Tip
“The key to a delicious and refined bread pudding is brioche bread. [In particular,] the French kind, because of the butter content. St. Pierre Bakery in particular makes an authentic loaf that’s soft, moist and really takes bread pudding to the next level.” – Chef Pimenta
My Tip
I like all my desserts a little less sweet. I cut sugar in 1/2 for most recipes. If you are used to using full sugar try using 1/3 less sugar or a little less each time and you will see your palate will adjust.
St. Pierre Bakery has sent me samples to work with for my blog.
