Dreaming of a Plum Brioche Pudding -- Rêve de pudding de brioche aux prunes
Remember that it is the quality of the ingredients used that will make a difference in the outcome of your dish.
Perhaps you might prefer to buy brioche. If so, make sure to choose a quality one. I personally preferred to make one and used the recipe of my simplest brioche: easy to make, tasty and not too rich. To prepare the plums, I sprinkled them with organic cane sugar and Grade A cinnamon so that they softened. The next step required a short cooking time, just long enough in order for the plums to cook but still keep their shape. As I wanted to prepare a rustic, messy-looking brioche pudding, I preferred to arrange the diced brioche slices loosely in my dish. I made a two-people pudding and two individual ones, for variety.
"It is not dripping juice as it was at Tartine's," P. told me when I brought him a cup of warm plum brioche pudding after dinner on Saturday night.
"Quoi ?" (What?)
Gutsy, non?
"Je plaisante," he added, with a big smile on his face (I am joking). "Delicious! Is there more?"
And so, if we used a bit of our imagination, we could almost feel as if we were sitting at a table outside Tartine's once more. Except that this time, if we wanted to, we would be able to quickly get a second serving. For a second, this almost felt even better.
Cinnamon-Flavored Plum Brioche Pudding
You need:- 6 slices of brioche, one or two days stale
- 5 medium-sized black plums
- 2.5 Tbsp blond organic cane sugar
- Pinch of cinnamon
- 3 eggs
- 1/2 cup (minus 1 Tbsp) blond organic cane sugar
- 1 vanilla bean, seeds removed
- 1.5 cups whole milk
- Butter
- To prepare the plums, start by washing them. Remove the pits and slice them. Place them in a bowl.
- Sprinkle with 2.5 Tbsp sugar and a pinch of cinnamon. Place them on the side for 1 hour.
- After this time, place them in a pot and cook them for 10 min on medium heat.
- To prepare the custard, beat the eggs with the sugar.
- Add the vanilla seeds and add the milk. Mix well.
- Dice the brioche slices.
- Butter four one-cup individual molds or one large dish, and arrange loosely half of the diced brioche.
- Layer with the cooked plums and pour half of the custard.
- Add the rest of the brioche and pour the rest of the custard.
- Let rest for 30 min.
- Preheat the oven at 350 C.
- Add a few pieces of butter on top of the pudding.
- Cook the puddings for 25 min or so.
Le coin français
Pudding de brioche aux prunes et à la cannelle
Ingrédients :- 6 tranches de brioche, rassies de un à deux jours
- 5 belles prunes de taille moyenne
- 2,5 càs de sucre de canne blond
- 1 pincée de cannelle
- 3 oeufs
- 90 g de sucre de canne blond
- 1 gousse de vanille, fendue et grattée
- 375 ml de lait entier
- Quelques noisettes de beurre
- Pour préparer les prunes, commencez par les laver. Coupez-les en tranches et placez-les dans une jatte.
- Saupoudrez-les avec 2,5 càs de sucre et une pincée de cannelle et laissez de côté pendant 1 heure.
- Après ce temps, faites-les cuire à feu moyen pendant 10 min.
- Pour préparer la crème, battez les oeufs avec le sucre.
- Ajoutez les graines de vanille et le lait. Mélangez bien.
- Coupez la brioche en gros dés.
- Beurrez quatre moules individuels ou un grand, et recouvrez le fond avec la moitié des dés de brioche.
- Ajoutez les prunes cuites et versez la moitié de la crème.
- Ajoutez le reste de brioche et le reste de crème.
- Laissez reposer pendant 30 min.
- Préchauffez votre four à 180 C.
- Mettez quelques noisettes de beurre sur le pudding.
- Cuisez au four pendant 25 environ.
Technorati Tags: La Tartine Gourmande, Food Photography, Food Styling, Plum, Brioche Pudding, Cinnamon, Bread Pudding, Custard, Comfort Food, Tartine Bakery
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