Stanford Court Bread Pudding

* Exported from MasterCook *

STANFORD COURT BREAD PUDDING

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Puddings Desserts

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-----BRIOCHE-----
1 lb Flour, bread
1 1/2 oz Sugar
1/2 oz Yeast, fresh, active
1/2 oz Salt
5 lg Eggs
8 oz Butter, unsalted
-----FRUIT AND CUSTARD-----
2 md Apple, green
1 pt Raspberries OR
1 pt Strawberries, sliced
6 lg Eggs
1 c Sugar
1/2 c Flour
1 qt Cream, heavy

Brioche:
ÿÿÿ

In a bowl, mix the flour, sugar, yeast and salt. Blend well. Add
eggs and continue mixing until dough is smooth.

Add butter in 4 stages, working each piece into the dough before
adding more.

Continue mixing until dough is very elastic and clings to the
spoon. Cover with plastic and chill for six hours.

Unwrap the dough and cut it in half. Shape each half into a ball
and then work into a loaf with the palm of the hand. Place each loaf
into a clean loaf pan and let stand in a warm spot.

When the dough has become slightly puffy, deflate with hands.
Allow the dough to rise again, to the top of the pan.

Bake in a preheated 350 F oven for about 45 minutes, until the
dough pulls away from the sides of the pan and is golden brown.

Turn loaves out of the pans and let them cool on a wire rack.
(Only one loaf is used in this recipe.)

Fruit and Custard:
ÿÿÿÿÿÿ

Mix the eggs, sugar, and flour together until smooth. Pour in the
cream and blend well.

Peel, core, and slice the apples.

Cut the crust off of the brioche, slice, then cut into triangles.

Butter a 1-quart souffle dish and line the bottom with one-third of
the brioche slices. Cover the brioche with apple slices, then pour
one-third of the custard over the apples. Form a second layer of
brioche slices and cover with a layer of raspberries (sliced
strawberries may be substituted.) Pour another one-third of the
custard over the raspberries. Top with remaining brioche and custard.

Bake at 375 F for 60 - 70 minutes or until the top is golden brown
and the custard is slightly firm.

Sprinkle with powdered sugar and serve when completely cool.

Source: Great Chefs of San Francisco, Avon Books, 1984

Chef: Christian Iser, Fournou's Ovens, Stanford Court Hotel,
: San Francisco, CA

Pastry Chef: Jim Dodge



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