Another recipe from the leftover brioche article on page 91 of issue 104. This was really great. I made one drastic change to the recipe and added some coarsely chopped black peppercorns. The contrast of the rich chocolate, creamy ice cream, sweet fruit, eggy bread, and spicy peppercorns made this dessert for me. I don't like straight on sweets-this was worth three mouthfuls instead of my usual one bite.
COOK THE ISSUE 2010
Cook the Issue 2010: Brioche Chocolate Raspberry Bread Pudding
By liamsaunt, member
October 17th, 2010
posted in: Gallery
Pielove writes: Ooh, great scouting-- I have some leftover Pan de Muerta that would be super in bread pudding. The peppercorns sound inspired-- my husband would love that! Posted: 10:27 am on October 18th
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