- 2 pounds Brioche Bread
- 3 cups Granulated Sugar
- 1 teaspoon Salt
- 1 ½ teaspoons Cinnamon
- ¼ teaspoon Nutmeg
- ¼ teaspoon All Spice
- 6 Eggs
- 1 ½ teaspoons Vanilla
- 1 ounce Bourbon
- 1 pint Half-and-half
- 1 quart Heavy Cream
ingredients
directions
1. Cut the brioche into 1 inch squares. Dry out in range oven at 175 F for about 1 1/2 hour. |
2. In 12 qt. mixing bowl, combine all the dry ingredients. Using the whip attachment attachment, slowly add the eggs. Scrape the bottom of the bowl. Once the eggs have been incorporated, add the bourbon and vanilla. Slowly add the heavy cream and half-and-half. |
3. Mix on low speed for 7 minutes. Pour custard over the bread in a 4" half pan. Cover with plastic, place another 4" half pan on top of it and then place a heavy object in pan to store overnight in refrigerator. |
4. Remove from refrigerator, unwrap, and turn sauce from bottom of pan over top of bread to coat. Place bread & custard into white retangular ceramic dish. Pour any extra custard over bread. Cover with saran wrap and foil and bake in range over at 325 F until the custard is set. This will take approximately 2 hours. Remove plastic and foil and continue to bake another 10 minutes or so until the top is golden brown. |
5. Serve warm with Bourbon Caramel Sauce. |
Keywords
pastries1, gnvdc
