Ingredients Jump to Instructions ↓

  1. -- Recipe via UNREGISTERED Meal-Master (tm) v8.01

  2. Title: Stanford Court Bread Pudding

  3. Categories: Puddings, Desserts, Masterchefs, Frisco, Fo

  4. Yield: 12 servings

  5. --BRIOCHE--

  6. 1 lb Flour, bread

  7. 1/2 oz Salt

  8. 1 1/2 oz Sugar

  9. 5 lg Eggs

  10. 1/2 oz Yeast, fresh, active

  11. 8 oz Butter, unsalted


  13. 2 md Apple, green

  14. 1 c Sugar

  15. 1 pt Raspberries OR 1/2 c Flour

  16. 1 pt Strawberries, sliced

  17. 1 qt Cream, heavy

  18. 6 lg Eggs Brioche:

  19. In a bowl, mix the flour, sugar, yeast and salt. Blend well. Add

  20. eggs and continue mixing until dough is smooth.

  21. Add butter in 4 stages, working each piece into the dough before

  22. adding more.

  23. Continue mixing until dough is very elastic and clings to the

  24. spoon. Cover with plastic and chill for six hours.

  25. Unwrap the dough and cut it in half. Shape each half into a ball

  26. and then work into a loaf with the palm of the hand. Place each loaf

  27. into a clean loaf pan and let stand in a warm spot.

  28. When the dough has become slightly puffy, deflate with hands.

  29. Allow the dough to rise again, to the top of the pan.

  30. 350 F oven for about 45 minutes, until the

  31. dough pulls away from the sides of the pan and is golden brown.

  32. Turn loaves out of the pans and let them cool on a wire rack.

  33. (Only one loaf is used in this recipe.)

  34. Fruit and Custard:

  35. Mix the eggs, sugar, and flour together until smooth. Pour in the

  36. cream and blend well.

  37. Peel, core, and slice the apples.

  38. Cut the crust off of the brioche, slice, then cut into triangles.

  39. Butter a 1-quart souffle dish and line the bottom with one-third of

  40. the brioche slices. Cover the brioche with apple slices, then pour

  41. one-third of the custard over the apples. Form a second layer of

  42. brioche slices and cover with a layer of raspberries (sliced

  43. strawberries may be substituted.) Pour another one-third of the

  44. custard over the raspberries. Top with remaining brioche and custard.

  45. 375 F for 60 - 70 minutes or until the top is golden brown

  46. and the custard is slightly firm.

  47. Sprinkle with powdered sugar and serve when completely cool.

  48. Source: Great Chefs of San Francisco, Avon Books, 1984

  49. Chef: Christian Iser, Fournou's Ovens, Stanford Court Hotel,

  50. : San Francisco, CA

  51. Pastry Chef: Jim Dodge --


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