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Recipe Detail Page
Brioche Latte Pudding with Pecans & Caramel Sauce
Winter 2012
Brioche is among the most buttery of breads—so not a morsel should be wasted! Because of this richness, use whole milk for the custard rather than cream. Other egg breads, which have far less butter, can be used, too, such as Finnish pulla or Jewish challah, however you might like to use part or all 18% cream instead of milk.
Serves 6
PUDDING
7 cups (1.75 L) 1-inch (2.5-cm) Brioche cubes
3 eggs
½ cup (125 mL) granulated sugar
3 cups (750 mL) whole milk
2 tbsp (30 mL) strong espresso coffee or Kahlúa (see TIP)
1 tsp (5 mL) vanilla
½ tsp (2 mL) salt
1 cup (250 mL) pecan halves, very coarsely chopped
SAUCE
1 cup (250 mL) dulce de leche
5 to 6 tbsp (75 to 90 mL) boiling water
1 Arrange rack just below oven centre; preheat oven to 350°F (180°C).
2 Butter an 8-inch (20-cm) square baking dish or coat with nonstick spray. Spread cubes of bread in dish.
3 Whisk eggs with sugar, milk, coffee, vanilla and salt. Pour over bread; let soak for 10 to 15 minutes before sprinkling top with pecans.
4 Bake for 40 to 45 minutes or until centre is set. Place on a rack to cool slightly.
5 Meanwhile stir dulce de leche with 1 tbsp (15 mL) of boiling water; when smooth, add another. Repeat until sauce is pourable and smooth. Transfer to a small pitcher. Serve warm pudding drizzled with sauce.
TIP A jar of instant espresso powder or dark-roast coffee can be stashed in freezer where it keeps well for months. 1½ tsp (7 mL) espresso powder stirred into a scant 2 tbsp (30 mL) water flavours this pudding nicely.
Serves 6
