On Tap Oil & Vinegar Recipe Detail

Brioche Bread Pudding

with Umeboshi Plum Glaze

Ingredients:

Bread Pudding:

• 4 cups Brioche, cubed
• 3 eggs, lightly beaten
• 1/3 cup sugar
• 1/2 tsp cinnamon
• 1/4 tsp nutmeg
• 1 tsp vanilla
• 2 1/2 cups milk



Glaze:

• 1/4 cup Umeboshi Plum Balsamic
• 2 Tbsp confectioners' sugar

Directions:

In saucepan over medium heat, scald milk until just before boiling point. Allow to cool slightly.

In separate bowl, whisk together eggs, sugar, cinnamon, nutmeg, and vanilla. Whisking constantly, slowly pour warm milk into egg mixture.

In bowl mix bread and liquid mixture. Make sure bread is coated throughout. Cover and let set at least an hour in refrigerator. Grease 8"x8" baking dish. Place bread mixture in dish and cover with foil.

Place dish into a cool oven. Heat oven to 350°F and bake 35 minutes.
Uncover dish and bake an additional 5 minutes.
Let bread pudding cool 10-15 minutes before slicing and serving.

While bread pudding is baking, make glaze. In small saucepan, simmer balsamic and sugar over medium heat until it reduces by half, 15-20 minutes.
Serve bread pudding warm, drizzled with glaze.