Bourbon Orange Brioche Pudding


Bourbon, Orange and Cinnamon go so well together so why not put it all together in a Brioche Pudding? The egg-rich Brioche is the best “bread” to use for this recipe. Perfect anytime of the year!

5-6 VDF#7658 8” Brioche Sub Roll, day old and cubed (about 10 cups)

4 cups Half & Half

¼ cup sugar

Zest of 2 oranges, 1/2 cup orange juice (1 tbsp. Orange Blossom Water-optional)

2 tsps. Cinnamon

5 eggs

¼ cup Bourbon

Orange Blossom Chantilly:

1 ½ cups heavy cream

1/3 cup Confectioner’s sugar

1 tsp Orange Blossom Water

Caramel (Optional for plating)



Combine the first 4 ingredients in a medium sauce pan and place on medium-high heat.

Whisk eggs and Bourbon in a large bowl and set aside. Bring Half & Half mixture to a boil, remove from heat and whisk into egg mixture. Add all of brioche pieces to custard and mix well. Let sit 20-30 minutes to soak up custard.

Pour pudding into a buttered casserole dish and place on a baking sheet with sides. Cover the entire casserole and baking sheet with aluminum foil, leaving a corner open.

Place Pudding in oven and pour into the opening hot water to create a hot water bath. Fold down corner of foil and seal so steam doesn’t escape.

Bake for 45-60 minutes until Pudding is set.

Prepare Orange Blossom Chantilly: Whip ingredients to stiff peaks with mixer, or by hand. Keep chilled.

Remove from oven and let cool completely before serving and topping with Orange Blossom Chantilly.

Bon appétit from Vie de France!

Copyright 2017