Yes please! This is so tasty! I revised my last version of this adding heavy cream and whole milk instead of regular milk and added freshly grated orange rind. It definitely was a game changer in the texture and creaminess! I made a homemade caramel sauce to lightly drizzle over the top. Craig LOVED it! I hope you enjoy it as much as we have! If you cant find pumpkin brioche you can substitute with a cinnamon bread or any brioche bread.
Recipe
4 cups toasted dry brioche cut into 1 inch cubes ( To toast, bake at 350 for 10 minutes on a cookie sheet) Set aside.
In a mixing bowl combine
4 beaten eggs
1 3/4 cup whole milk
3/4 cup heavy cream
1/2 cup sugar
1 tsp grated orange peel
1/2 tsp cinnamon
1 TBSP vanilla
Butter a square baking dish and add the bread cubes. Pour egg mixture over bread cubes and press mixture lightly with the back of a spoon.
Bake uncovered at 350 for 40-45 minutes or until puffed and a knife inserted in the middle comes out clean. Top with warm caramel sauce.
Bon Appetit!
Caramel Sauce
(This will be a little runnier than a typical caramel topping but its perfect for this dish)
1/2 cup dark brown sugar
1 Tbsp corn starch
1/4 cup water
1/3 cup heavy cream
2 Tbsp light colored corn syrup
1 Tbsp butter
1/2 tsp vanilla
In a heavy saucepan combine brown sugar and cornstarch Stir in 1/4 cup water. Add heavy cream corn starch and butter. Cook and stir over medium heat until bubbly. Cook and stir for 2 -3 minutes more. Remove from heat and stir in vanilla.
Enjoy!
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