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.
Units
Ingredients
- 2 cups milk whole
- 3 eggs large
- â…“ 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 evaporated cane sugar powdered
- 1 rose water rose water
Instructions
- 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.
- 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).
- 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.
Jennifer says
Marc, what a great way to use leftovers. I always have nutella in the house….you are giving me great ideas!
katiek says
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.
Jennifer says
Marc, what a great way to use leftovers. I always have nutella in the house….you are giving me great ideas!
katiek says
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.
Muneeba says
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 🙂
Muneeba says
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 🙂
Jenni Field says
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.
Jenni Field says
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.
Rachel(Short[dis]Order Cook) says
*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.
Rachel(Short[dis]Order Cook) says
*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.
Jackie at PhamFatale.com says
rose? good
Brioche? good
Nutella? good
what’s not to like? I’ve never paired chocolate and rose water. Sounds delicious!
Jackie at PhamFatale.com says
rose? good
Brioche? good
Nutella? good
what’s not to like? I’ve never paired chocolate and rose water. Sounds delicious!
Sara says
what a glorious combination of flavors. I love the color, it looks like the nutella is perfect, not taking over. Wonderful blog, thank you!
Sara says
what a glorious combination of flavors. I love the color, it looks like the nutella is perfect, not taking over. Wonderful blog, thank you!
Ulya says
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!