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Brioche Bread Pudding with Gravenstein Apple Glaze

4 cups brioche cubes
3 eggs, lightly beaten
1/3 cup sugar
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1 teaspoon vanilla
2 1/2 cups scalded milk

Bread Pudding
In a saucepan over medium heat, scald the milk until just before the boiling point. Allow it to cool slightly.
In a separate bowl, whisk together eggs, sugar, cinnamon, nutmeg, and vanilla. Whisking constantly, slowly pour the warm milk into the egg mixture.

In a bowl mix bread and liquid mixture, make sure that your bread is coated throughout. Cover and let set for at least an hour in the refrigerator. Grease an 8x8 baking dish place bread and mixture.
When you are ready to bake the bread pudding, place the dish into a cool oven. Heat the oven to 350F and bake, covered, for 35 minutes.
After 35 minutes, uncover the dish and bake for an additional 5 minutes, uncovered.
Let the bread pudding cool for 10-15 minutes before slicing and serving.

Gravenstein Apple Balsamic Glaze
1/4 cup OLEA's Gravenstein Apple White Balsamic Vinegar
2 Tablespoons confectioners' sugar

For the Gravenstein Apple Balsamic Reduction
While the bread pudding is baking, make the glaze. In a small saucepan, simmer the Gravenstein Apple Balsamic and sugar over medium heat until it reduces by half, 15-20 minutes.
Serve the bread pudding warm, drizzled with the Gravenstein Apple Balsamic reduction.

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