Pudding brioché

 

  • half a brioche
  • 1.5 cups of cream
  • 1.5 cups of milk
  • 2/3 cup sugar
  • 3 egg yolks
  • 2 eggs
  • 1/4 teaspoon salt
  • 1/4 cup maple syrup (for dripping)
  • 2 tablespoons of oil


Cut off the brown skin on the edges of the half of the brioche with a knife. Then cut it into 8 equal slices. Cut each slice into 6 equal small rectangles. Bake on a parchment paper-lined baking tray at 150°C (302)  until the edges turn brown.

Preheat your oven at 180°C (352). Grease a 30*20 cm (11,81*7,87) baking dish and set it aside.

In a medium saucepan, bring the milk and cream to a boil over medium heat and remove from the heat. Meanwhile, start whisking sugar, eggs, egg yolks and salt in a medium bowl. While continuing to whisk, add the hot milk mixture little by little to allow the mixture to warm up. When the egg mixture is heated, add it all to the milk, oil and cream mixture and continue whisking continuously. Set it aside.

Arrange the toasted bread on the bottom layer of your greased baking dish (keep some for the topping). Pour the hot pudding mix over the bread pieces and bake at 180°C for about 30 minutes.

When your bowl comes out of the oven to room temperature, sprinkle the pieces of bread you have kept on top and serve with a drizzle of maple syrup.

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