Plum Brioche Bread Pudding

It’s hard to bake with plums because they taste so
delicious on their own. If you are willing to refrain from eating them right
away this recipe from latartinegourmande.com really highlights the plums.
Buying a good quality brioche is totally fine, or you can try making your own
with the recipe below.

INGREDIENTS

  • 6 slices of brioche, one or two days stale
  • 5 medium-sized plums or double the amount for small plums
  • 2 ½ Tbsp. organic sugar
  • Pinch of cinnamon
  • 3 eggs
  • 1/2 cup (minus 1 Tbsp.) blond organic cane sugar
  • 1 vanilla bean, seeds removed
  • 1 ½ cups whole milk
  • butter

DIRECTIONS

To prepare the plums, start by washing them. Remove the pits and slice them. Place them in a bowl. Sprinkle with 2.5 Tbsp. sugar and a pinch of cinnamon. Place them on the side for 1 hour. After this time, place them in a pot and cook them for 10 min on medium heat. To prepare the custard, beat the eggs with the sugar.  Add the vanilla seeds and add the milk. Mix well.

Dice the brioche slices. Butter four one-cup individual molds or one large dish, and arrange loosely half of the diced brioche. Layer with the cooked plums and pour half of the custard. Add the rest of the brioche and pour the rest of the custard. Let rest for 30 min. Preheat the oven at 350 degrees. Add a few pieces of butter on top of the pudding. Cook the puddings for 25 min or so.

To Make Your Own Brioche:

  • 8 3/4 oz. (1 2/3 cups) all-purpose flour
  • 2 3/4 oz. butter, at room temperature
  • 2 eggs, at room temperature
  • 1 dose dry baker’s yeast (1 Tbsp.)
  • 2 Tbsp. fine sugar
  • 1/3 cup warm milk
  • 1 pinch salt
  • 1 egg yolk for glaze

In a bowl of electric stand mixer, mix the flour with the yeast, make a hole in the middle. Add the warm milk very slowly and steadily while mixing with the hook attachment. Add the sugar and a pinch of salt, then add the soft butter, piece after piece, waiting each time that each piece is absorbed. Then one by one, add the eggs, mixing well between each. Work the dough until it is elastic and detaches from the bowl of the stand mixer. Cover and let rest in a warm place, away from drafts, for two hours, until it doubles in size. Work the dough again for 10 min and divide it in four balls. Place them in a greased rectangular mold and cover. Let rise for an hour again. Preheat the oven at 400 F. Brush the brioche with the egg yolk mixed with a dash of sugar. With a pair of scissors, make small cuts at the top of each ball. Place in the oven to bake for 10 min then reduce the heat to 350 F and bake for about 20 to 30 min. Remove, unmold and let cool on a rack.

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