Brioche and Grape Bread Pudding
- Yield: 6 servings
Ingredients
- 6cups Brioche, challah or egg bread, cut into 3/4 inch cubes
- 1cup red California seedless grapes
- 3 eggs, large
- 1 egg yolk
- 1teaspoon vanilla extract
- 6tablespoons packed light brown sugar
- 3cups heavy cream
- Brown Sugar Whipped Cream (optional)
- 1tablespoon packed light brown sugar
- 1cup heavy cream
- 1teaspoon vanilla extract
Instructions
- 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. 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.
- 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. 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. Makes 6 servings.
- Note: This can also be baked in individual ramekins set in a hot water bath for about 30-40 minutes.
Brown Sugar Whipped Cream
- Combine brown sugar, heavy cream and vanilla in chilled bowl and whip until soft peaks form.
Recipe courtesy of California Table Grape Commission.
Nutritional Info *per serving
- Calories 664
- Cholesterol 328 mg
- Carbohydrate 44 g
- Fiber 1 g
- Protein 11 g