White Chocolate Brioche Pudding with Port & Dried Cherry Sauce
1 Loaf of brioche or challah
½ cup Sugar
7 Egg yolks
2 Eggs
2 tsp. Vanilla
3 cups heavy cream
1 cup Milk
10 oz. White chocolate chopped
Preheat oven to 350 and butter a 9 x13 oval gratin dish.
Trim heels off the ends of the brioche and then slice into 1” thick slices you should have about 6/7 slices and then cut on the diagonal into triangles. Place on a baking sheet and toast in the oven for 2-3mins tuning over once until lightly golden on both sides. Cool and then place in the gratin dish with the pointed ends standing up.
In a mixing bowl whisk together sugar, egg yolks & eggs and vanilla. In a heavy saucepan heat together the cream and milk just to the boil remove from and add the chocolate. Let sit 2 – 3mins until chocolate melts whisk together until combined.
Pour a little ¼ cup of the chocolate milk mixture into the egg mixture and whisk add the remainder of the milk. Slowly pour the mixture over the brioche.
Bring a kettle of water to the boil. Place the gratin dish in a slightly larger baking pan or dish Carefully pour the boiling water into the baking pan so that it comes 1/3 of the way up the sides of the gratin dish cover the whole thing with foil bake about 30 mins remove the foil to allow the top to brown slightly. Carefully remove from the oven and remove from the pan of water. It can be served warm or at room temperature.
Port sauce with dried cherries
2 cups port
¾ cup sugar
1 2” piece cinnamon stick
½ cup dried cherries
Combine the port, sugar and cinnamon stick in a heavy bottomed saucepan simmer until reduced by ½.Remove the cinnamon stick add the cherries simmer until they are soft. Serve warm with the brioche pudding. Keeps in the fridge for several months
