Brioche Bread Pudding

Brioche Bread Pudding

Author: 
Chef Dewey LoSasso, North One 10
Prep Time: 
45 minutes
Yield: 
12 - 3-ounce servings
Ingredients: 

2 cups heavy cream
2 cups half-and-half
4 ounces granulated sugar
16 ounces chopped brioche bread, 1/4-inch size (1 day old)
8 ounces Plugrá® European-Style Butter, Unsalted, melted
3 ounces brown sugar

Directions: 

1. Combine heavy cream, half-and-half, and granulated sugar and set aside.
2. Place chopped bread in buttered baking dish.
3. Pour prepared liquid mixture over brad and let soak for 1 hour.
4. Combine melted Plugrá Butter and brown sugar, set aside.
5. Bake at 375°F, covered, in a water bath for 1 hour. After 30 minutes of baking, brush top with melted Plugrá butter and brown sugar mixture. Continue baking for remaining 30 minutes.