Raspberry Bread Pudding


3 pints fresh raspberries
1/3 cup sugar
2 tbs framboise liquor
2 lbs brioche, crusts removed
2 cups Anglaise sauce, recipe to follow
2 peaches, skinned and sliced, for garnish
fresh mint for garnish

Anglaise sauce:

  • 1 and 1/2 cups half and half
  • 1 vanilla bean, split
  • 5 egg yolks
  • 3 tbs sugar
  • For the Anglaise sauce, bring half and half and vanilla bean to a boil and be careful not to scorch. Remove the vanilla bean.</span>
  • Whisk egg yolks and sugar together until light and lemon colored.
  • Pour half and half mixture over yolk mixture while whisking constantly.
  • Return mixture to heat and cook until slightly thickened, stirring constantly
  • Pour sauce through a strainer into a chilled bowl, then refrigerate.
  • For the bread pudding, marinate the raspberries with sugar for 2 hours.
  • Puree raspberries, then strain and reserve juice.
  • Combine the strained raspberries with the framboise.
  • Cut the brioche into 1/2 inch slices.
  • Soak the slices briefly in the raspberry juice mixture.
  • Line the bottom and sides of a 10 cup deep casserole with the soaked brioche.
  • Layer Anglaise sauce. pureed raspberries and brioche slices 3 times to fill the mold, ending with brioche.
  • Cover and refrigerate overnight.
  • Un-mold onto a serving plate, then pour the remaining sauce and pureed raspberries over the top to form a design.
  • Garnish with remaining ping of raspberries, sliced peaches and mint.




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