Recipe of the Week

Recipe of the Week
Vanilla Bean Bread Pudding


1 1-lb loaf brioche
1 vanilla bean
1½ pints vanilla ice cream
6 eggs
⅔ cup sugar
½ tsp cinnamon
¾ cup water


Preheat oven to 350F. Grease a shallow 2-quart baking dish. Cut brioche into ¾ inch pieces and spread in an even layer in baking dish.

With a sharp paring knife, carefully split vanilla bean. Scrape seeds into a microwaveable bowl with ice cream. Discard pod. Warm ice cream and vanilla in microwave, using 30-second bursts, until ice cream is totally melted.

Whisk eggs, sugar, cinnamon, and water in a mixing bowl until mixture is a light yellow. Add ice cream to egg mixture and mix for about 1 minute until ingredients are well combined. Pour mixture over brioche, pressing cubes down so they are covered with mixture. Let stand 15 minutes.

Bake pudding for 30 to 35 minutes until top is browned. Let cool. Drizzle with caramel sauce or chocolate sauce and top with whipped cream.

Serves 8.
Wine Recommendation – Tassel Ridge Oskyfizzante® Pink

Recipe Categories

Appetizers 46 Articles

Breakfast 25 Articles

Desserts 63 Articles

Dinners 138 Articles

Drinks 42 Articles

Salads 21 Articles

Seasonal 20 Articles

Side Dishes 59 Articles

Snacks 22 Articles

Soups 17 Articles