I’ve always hated wasting food, but since starting Blog Away Hunger I’ve been even more conscientious about using scraps that would normally see the inside of the bin. After making a summer berry pudding, I had a whole loaf worth of brioche crusts left over and pondered how I could put the buttery caramelized crusts to use. A quick scan of the pantry and fridge revealed a nearly empty jar of Nutella, an over-ripe banana, milk, cream and eggs. All the makings for a chocolate brioche pudding!
In restaurants, bread pudding isn’t very high up on my list of things I’d order. They’re often dried out and rubbery, closer in texture and taste to a buffet-line scrambled egg than the luscious dessert the name promises. This self-sweetened, self-saucing brioche pudding cobbled together from pantry staples and scraps turns the traditional notion of a bread pudding on its head. Swaths of buttery brioche crust are enrobed in a fragrant chocolaty custard, holding bits of tender sweet fruit in its folds. I used banana because it was well past its prime, but this would be just as good with raspberries, blueberries, or whatever fruit you happen to have on hand.
To combat dryness, I started with a higher liquid to bread ratio than most bread pudding recipes. When you first add the brioche to the liquid, it will float around on top like cereal in a bowl of milk, but most of it will soak into the brioche while it rests. To prevent the rubbery texture and eggy flavour, I’ve used a higher ratio of milk to eggs, making a looser custard that relies on the brioche for structure.
Ingredients
-
2
cups
milk whole
-
3
eggs large
-
1/3
cups
Nutella
-
2
teaspoons
rose water
-
1
banana ripe
-
1
loaf The crust off of brioche (or about 3 C of hand torn brioche)
-
1
cup
heavy cream
-
3
tablespoons
sugar powdered
-
1
rose water rose water
Steps
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Whisk the milk, eggs, Nutella, and rose water together together in a bowl. Add the brioche and put it in the refrigerator for at least 2 hours (or preferably overnight).
-
Preheat the oven to 350 degrees F.
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Slice up the banana and toss with the soaked brioche. Spread the bread and bananas in an even layer in a square 9 x 9 baking pan and pour over any remaining liquid from the bowl. Bake for 20-30 minutes or until an instant read thermometer reads 165 degrees F in the center of the pudding (it may still be a bit jiggly in the middle).
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Whip the cream until it starts to firm up, then add the powdered sugar and rose water and continue to whip until it's firm.
-
You can serve the pudding right away (when it's still saucy), or wait till it cools to room temperature and sets up a bit more. To serve, slice and scoop the pudding onto plates and top with a dollop of rose flavoured cream.
I always make pudding when I have leftover brioche and I think you can make it pretty tasty and juicy! Yours looks wonderful!
What a great recipe! cant wait to try it out!
I just stumbled upon your blog and can completely relate to not wanting to waste food. Looks like a delicious way to use it up. I have to admit though that I am on the opposite end of the bread pudding spectrum in that I ALWAYS order it. Maybe I have just been lucky but I’ve had quite a few bread puddings that are moist, flavorful, and dying to be recreated at home. Todd English has one recipe in particular that I love in his restaurant and works out equally beautifully at home.
I knew this would be the most amazing dessert ever! BTW I nominated you for Best Food Voice on Foodbuzz awards… I absolutely love your descriptions of your dishes… as if I could taste them myself! And I also nominated you for a cateogory about what Food Blogger would you like to see open his own restaurant. Seriously. If you’re not nominated, I’m going to have some words with Foodbuzz! Haha!
I absolutely hate wasting food too. What a great idea & it looks delicious too!
I always make pudding when I have leftover brioche and I think you can make it pretty tasty and juicy! Yours looks wonderful!
What a great recipe! cant wait to try it out!
I just stumbled upon your blog and can completely relate to not wanting to waste food. Looks like a delicious way to use it up. I have to admit though that I am on the opposite end of the bread pudding spectrum in that I ALWAYS order it. Maybe I have just been lucky but I’ve had quite a few bread puddings that are moist, flavorful, and dying to be recreated at home. Todd English has one recipe in particular that I love in his restaurant and works out equally beautifully at home.
I knew this would be the most amazing dessert ever! BTW I nominated you for Best Food Voice on Foodbuzz awards… I absolutely love your descriptions of your dishes… as if I could taste them myself! And I also nominated you for a cateogory about what Food Blogger would you like to see open his own restaurant. Seriously. If you’re not nominated, I’m going to have some words with Foodbuzz! Haha!
I absolutely hate wasting food too. What a great idea & it looks delicious too!
What a great dessert created on the fly. I, too, love Nutella. I have never had it with rose water, though. I’m trying to imagine what that would be like. You make it look absolutely divine looking.
This is a fine example of creative cooking. How divine is this??? “I’ve always hated wasting food” – I can imagine my dad and mum nodding their heads in approval, LOL! But yes, it’s a mantra that I repeat to my kids now.
What a great dessert created on the fly. I, too, love Nutella. I have never had it with rose water, though. I’m trying to imagine what that would be like. You make it look absolutely divine looking.
There’s a French (I know, sue me) dessert called “diplomate” looking a lot like this, without however the genius addition of banana and rose water 🙂 I think it was also for bakeries a way to give a new life to leftover croissants/pains au chocolat/ brioches etc. What a clever idea too 🙂
You rocked that diplomate Marc.
I adore rose… but never would I have thought to combine it with nutella!! This sounds wonderful!!
This is a fine example of creative cooking. How divine is this??? “I’ve always hated wasting food” – I can imagine my dad and mum nodding their heads in approval, LOL! But yes, it’s a mantra that I repeat to my kids now.
i love a good bread and butter pudding and most are made with nearly stale scrappy bits of bread which i love. this is one awesome pudding marc. i am loving your Blog Away Hunger campaign and your conscientiousness with all ingredients. 🙂 very inspiring.
There’s a French (I know, sue me) dessert called “diplomate” looking a lot like this, without however the genius addition of banana and rose water 🙂 I think it was also for bakeries a way to give a new life to leftover croissants/pains au chocolat/ brioches etc. What a clever idea too 🙂
You rocked that diplomate Marc.
I adore rose… but never would I have thought to combine it with nutella!! This sounds wonderful!!
Well, you certainly have the knack for reviving day-old bread. And the addition of Nutella is what reeled me in!
i love a good bread and butter pudding and most are made with nearly stale scrappy bits of bread which i love. this is one awesome pudding marc. i am loving your Blog Away Hunger campaign and your conscientiousness with all ingredients. 🙂 very inspiring.
Hi there Marc! I was missing your recipes and pictures chico! It’s a pleasure to be back and learn about your brioche :D. I just bought a bread machine and I can wait to learn it all about cakes and brioches and breads 😀
Well, you certainly have the knack for reviving day-old bread. And the addition of Nutella is what reeled me in!
Hi there Marc! I was missing your recipes and pictures chico! It’s a pleasure to be back and learn about your brioche :D. I just bought a bread machine and I can wait to learn it all about cakes and brioches and breads 😀
i love that you blended the nutella into the bread pudding – most would just smear it on top. i’m a huge bread pudding fan and, you’re right, it is often made wrong or is very, very dry. sometimes it’s actually too wet. great and thoughtful way to use up those scraps – i must admit that even in my poorest hour i’ve never thought about doing something with those tiny scraps of bread at the end of the loaf (except breadcrumbs). great job!
The rose is totally different. Love the nutella in bread pudding though. That really adds a deep flavor level and great color.
sweetheart, the name alone is sexy and very enticing. i love every element of this. la vie en rose comes to mind. lovely.
i love that you blended the nutella into the bread pudding – most would just smear it on top. i’m a huge bread pudding fan and, you’re right, it is often made wrong or is very, very dry. sometimes it’s actually too wet. great and thoughtful way to use up those scraps – i must admit that even in my poorest hour i’ve never thought about doing something with those tiny scraps of bread at the end of the loaf (except breadcrumbs). great job!
The rose is totally different. Love the nutella in bread pudding though. That really adds a deep flavor level and great color.
sweetheart, the name alone is sexy and very enticing. i love every element of this. la vie en rose comes to mind. lovely.
Marc, what a great way to use leftovers. I always have nutella in the house….you are giving me great ideas!
I’m glad you put banana in. I think I would really complement the rose scent. because on its own, it may be too much of a perfumery.
Marc, what a great way to use leftovers. I always have nutella in the house….you are giving me great ideas!
I’m glad you put banana in. I think I would really complement the rose scent. because on its own, it may be too much of a perfumery.
I love bread pudding too, but you’re right about ordering it in restaurants … gets iffy! This is flavor combo that I’ve never heard of, so can’t wait to give it a shot 🙂
I love bread pudding too, but you’re right about ordering it in restaurants … gets iffy! This is flavor combo that I’ve never heard of, so can’t wait to give it a shot 🙂
Fantastic, Marc. This is what “real cooking” has always been about–no waste. Somehow, we’ve forgotten that over the years. Thanks for reinforcing the notion, and for Blog Away Hunger. Thanks for showing us that you can make a very decadent dessert without breaking the bank.
Fantastic, Marc. This is what “real cooking” has always been about–no waste. Somehow, we’ve forgotten that over the years. Thanks for reinforcing the notion, and for Blog Away Hunger. Thanks for showing us that you can make a very decadent dessert without breaking the bank.
*drool* Brioche is the perfect bread for bread pudding and what a great way to use up scraps of it. Anything with Nutella will always get my vote.
Where do you buy your rosewater? I have a hard time finding it. I don’t have any stores locally that carry it (that I know of) and the cooking websites seem to be inconsistent about whether or not they carry it. I see it on a site one day and it’s gone the next week.
*drool* Brioche is the perfect bread for bread pudding and what a great way to use up scraps of it. Anything with Nutella will always get my vote.
Where do you buy your rosewater? I have a hard time finding it. I don’t have any stores locally that carry it (that I know of) and the cooking websites seem to be inconsistent about whether or not they carry it. I see it on a site one day and it’s gone the next week.
rose? good
Brioche? good
Nutella? good
what’s not to like? I’ve never paired chocolate and rose water. Sounds delicious!
rose? good
Brioche? good
Nutella? good
what’s not to like? I’ve never paired chocolate and rose water. Sounds delicious!
what a glorious combination of flavors. I love the color, it looks like the nutella is perfect, not taking over. Wonderful blog, thank you!
what a glorious combination of flavors. I love the color, it looks like the nutella is perfect, not taking over. Wonderful blog, thank you!
I just noticed that blog, and it seems that it’s going to be one of my favorite food blogs. Nice photos, creative ideas. Well done!
I just noticed that blog, and it seems that it’s going to be one of my favorite food blogs. Nice photos, creative ideas. Well done!
You saved me! I was entertaining my husband’s new colleagues this weekend, serving brunch (quiche and lightly dressed greens) and I also just happened to pick up the most beautiful brioche at the bakery and was looking for some way to put it to good use for this occassion. I stumbled upon this recipe and HELLO!… It was divine! Sooo easy (really really easy) and so delicious. The flavors were so delicate. And just the right amount of rose water, I thought (and I am always looking for ways to use my rose water). I will definitely make this again… Read more »
You saved me! I was entertaining my husband’s new colleagues this weekend, serving brunch (quiche and lightly dressed greens) and I also just happened to pick up the most beautiful brioche at the bakery and was looking for some way to put it to good use for this occassion. I stumbled upon this recipe and HELLO!… It was divine! Sooo easy (really really easy) and so delicious. The flavors were so delicate. And just the right amount of rose water, I thought (and I am always looking for ways to use my rose water). I will definitely make this again… Read more »