The Big Deal About Brioche
posted on September 17th, 2015 by Lauren Pepin
What’s the big deal about Brioche? You may have noticed the increase of this golden bread item popping up more often in bakeries, and it’s for good reason. Brioche adds a rich and memorable experience to dishes, such as a simple sandwich, hamburger, French toast, or bread pudding. Brioche is enriched French bread, meaning that the dough contains a high proportion of milk, butter, and eggs. This combination of ingredients gives the bread a very fine, soft crumb and somewhat flaky texture. While baking, brioche gets its signature buttery golden crust which adds to the eating experience.
At Bristol Farms, we offer a full line of Brioche items from Euro Classics, which is imported from France. Historically, the French include Brioche as part of their Viennoiserie, which is a family of pastry that is eaten for breakfast. Our Brioche items go way beyond breakfast – our Brioche hot dog and hamburger buns literally fly off the shelf! We also offer delicious Brioche rolls and sweet breads.
If you haven’t already tried Brioche, you must treat yourself to one of the richest, most delectable breads on the market today. Stop by our Bakery today and pick up something for the whole family, and enjoy the recipe below!
Brioche Bread Pudding with Vanilla Sauce
2 cups rough cut Euro Classics brioche pieces (about 1/2 inch squares)
1 1/4 cups heavy cream
1 egg yolk
1/4 cup sugar
1/8 tsp. ground cinnamon
1/4 tsp. vanilla extract
1/2 cup rough chopped walnuts (optional)
For the Sauce:
1/2 cup butter
1/2 cup sugar
1/2 cup firmly packed brown sugar
1/2 cup heavy whipping cream
1 tablespoon vanilla
1. Place rack in the center of oven and preheat to 350°F. Butter two 9 inch pie dishes and divide the brioche pieces between them.
2. In a small saucepan, warm the cream over medium heat until steam starts to rise. Remove the pan from the heat and set aside.
3. In a medium size bowl, whisk together the egg, egg yolk, sugar, cinnamon, and vanilla until smooth. While whisking, slowly pour the warmed cream into the egg mixture. Pour the mixture evenly divided between the pie dishes with brioche and place the dishes on a baking sheet. Sprinkle the tops of the bread pudding with the walnut pieces, evenly divided between the pie dishes. Bake until lightly golden and a toothpick inserted into the centers comes out clean – about 25 minutes. Serve when warm.
4. Combine all sauce ingredients in 1-quart saucepan. Cook over medium heat, stirring occasionally, 5-8 minutes or until mixture thickens and comes to a full boil.
5. Serve warm bread pudding in dessert dishes with spooned sauce over the top.