A Toast to Brioche
DEAR SOS: McCormick & Schmick’s in Pasadena has a delicious bread pudding that is made with Belgian chocolate, brioche and a wonderful custard. I have searched in many cookbooks to find a similar recipe but to no avail.
JIM MACDONALD, Los Angeles
For the record:
12:00 a.m. Oct. 6, 1999 For the Record
Los Angeles Times Wednesday October 6, 1999 Home Edition Food Part H Page 2 Food Desk 5 inches; 177 words Type of Material: Correction; Recipe
The sugar was mistakenly omitted from the procedures of McCormick & Schmick’s Brioche Pudding (Culinary SOS, Sept. 15.) It should be beaten with the egg yolks and vanilla. Here is the correct version.
McCormick & Schmick’s Brioche Pudding
Active Work Time: 20 minutes * Total Preparation Time: 1 hour
3 to 4 (4-inch) brioche
6 egg yolks
1 teaspoon vanilla extract
1/2 cup sugar
3 cups whipping cream
6 tablespoons semisweet chocolate chips
* Cut brioche into 1/2-inch-thick crouton-size squares (you’ll need about 40.) Toast in 350-degree oven 10 minutes. Set aside.
* Beat together egg yolks, vanilla and sugar in bowl.
* Scald cream in medium saucepan over medium heat. Pour 1 cup cream into egg mixture to temper, then return cream and egg mixture to saucepan. Cook over medium-low heat, stirring, until slightly thickened, about 3 to 4 minutes.
* Place 1 tablespoon chocolate chips and 6 or 7 croutons in each of 6 (6-ounce) ramekins. Pour custard over croutons and chocolate. Immerse croutons completely in custard. Place cups in baking pan filled halfway with hot water. Bake at 350 degrees until pudding is set, about 40 minutes.
6 servings. Each serving: 674 calories; 165 mg sodium; 437 mg cholesterol; 57 grams fat; 29 grams carbohydrates; 7 grams protein; 0 fiber.
DEAR JIM: The recipe is yours, compliments of the chef. It does not specify Belgian chocolate, but why not use bits of it in lieu of chocolate chips?
McCormick & Schmick’s Brioche Pudding
Active Work Time: 20 minutes * Total Preparation Time: 1 hour
3 to 4 (4-inch) brioche
6 egg yolks
1 teaspoon vanilla extract
3 cups whipping cream
1/2 cup sugar
6 tablespoons semisweet chocolate chips
* Cut brioche into 1/2-inch-thick crouton-size squares (you’ll need about 40). Toast in 350-degree oven 10 minutes. Set aside.
* Beat together egg yolks and vanilla in bowl.
* Scald cream in medium saucepan over medium heat. Pour 1 cup cream into egg mixture to temper, then return cream and egg mixture to saucepan. Cook over medium-low heat, stirring, until slightly thickened, about 3 to 4 minutes.
* Place 1 tablespoon chocolate chips and 6 or 7 croutons in each of 6 (6-ounce) ramekins. Pour custard over croutons and chocolate. Immerse croutons completely in custard. Place cups in baking pan filled halfway with hot water. Bake at 350 degrees until pudding is set, about 40 minutes.
6 servings. Each serving: 674 calories; 165 mg sodium; 437 mg cholesterol; 57 grams fat; 29 grams carbohydrates; 7 grams protein; 0 gram fiber.
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