Chanterelle's Brioche Pudding with Truffle Honey -

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Chanterelle's Brioche Pudding with Truffle Honey

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By Kate Zuckerman

Posted January 13th, 2008

This article is reprinted with permission from The Sweet Life: Desserts from Chanterelle, by Kate Zuckerman, (2006, Bulfinch)

The Sweet Life: Desserts from Chanterelle

Servings:	10
Author Notes:	This is the most basic form of bread pudding, made with a rich custard and a good brioche-type bread, and baked in a slow oven. What makes this dessert superb is the light glaze of white truffle marinated honey drizzled on top right before serving. This honey is probably not available at your local gourmet grocery – even if you live in a big city – so if you want to make this simple but show stopping dessert, try looking for truffle honey online at one of the many sites dedicated to high quality ingredients. It is worth every bit of effort to acquire this exotic ambrosia; the flavor of truffle honey is unique and exciting, and this is the best way I know to enjoy it. Once you buy it, truffle honey keeps for 2 months at the most, so use it lavishly; it’s one of life’s great pleasures and luxuries.
Ingredients:	8 slices (about 11 ounces) brioche, cut 1/2 inch thick (you may also use challah or any other buttery bread 2 tablespoons melted butter 1 1/2 cups heavy cream 1 1/2 cups whole milk 2/3 cup sugar 3 egg yolks 2 eggs 1/4 teaspoon salt 3/4 cup truffle honey for drizzling
Instructions:	Makes a 12 X 8 inch Baked Pudding Special Tools & Pans: 12 X 8 Inch Baking Dish with 2 Inch Sides; Baking Sheet Preheat the oven to 350ºF. Butter a 12 X 8 inch baking dish. Toast the Brioche Trim off the hard brown crusts and cut each slice into about 6 rectangles measuring 1 1/4 X 1 1/2 inches. Place the bread on a cookie sheet and drizzle with the melted Butter. Bake until the bread turns a golden brown. Remove from the oven and turn the oven down to 300ºF. Make the Custard In a saucepan, combine the cream and milk over medium heat and bring to almost a boil. Meanwhile, in a medium-sized bowl, whisk together the sugar, egg yolks, eggs, and salt. Slowly, using a ladle, whisk some of the hot milk and cream into the egg mixture to warm it. Gradually pour the warmed egg mixture into the hot milk and cream, whisking constantly as you pour. Do not cook the custard; set it aside. Bake the Pudding Place the toasted bread pieces in the prepared baking dish. Pour the warm custard over the bread. Bake the pudding until the chunks sticking out turn crispy and brown and the center is set and has a slight spring when touched, 30 minutes. Scoop a portion of the pudding onto a plate and drizzle approximately 1 1/2 tablespoons of truffle honey over each serving. Serve this dessert warm. This pudding will keep, refrigerated, for 4 days.