{twd} apple-apple bread pudding

Well, I made it. I mean, I had to. I had homemade brioche (Tartine’s recipe) sitting in the freezer begging to be used. I also went to 3 different stores before I found the apple butter called for in the recipe. So even though it was Sunday and I didn’t have anyone to feed it to (I’m not a fan of bread pudding) I went ahead and made a half recipe.

I brought it into work on Monday, where it was a big success. People enjoyed it because it wasn’t overly sweet, even with the caramelized apples.

Thanks to Elizabeth of Cake or Death for hosting this week’s Tuesdays with Dorie If you would like the recipe, visit her blog or buy Dorie Greenspan’s book, Baking…From My Home to Yours . (Can’t do links b/c I’m writing this using my iPhone and I don’t know how.)

{sms} sweet almond bread pudding with raspberry sauce

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And brioche! I got it in my head to bake the brioche for this week’s Sweet Melissa Sundays selection, Sweet Almond Bread Pudding with Raspberry Sauce.

petite brioche sans tete

I’ve made brioche before, both the one from Dorie Greenspan’s Baking…From My Home to Yours and from Peter Reinhart’s The Bread Baker’s Apprentice. This time I decided to try the brioche recipe from Elisabeth Prueitt’s Tartine. As Tartine recipes tend to go, it was a fussy recipe requiring a pre-ferment, both freezer & refrigerator time, and washing lots of dishes. And as Tartine recipes tend to go, it was the best recipe I’ve made. The crumb was unbelievable and the bread was gorgeous. I made the full recipe which yielded 2 loaves and 12 petite brioche sans tête (didn’t feel like adding the têtes).

brioche loaf

In the introduction to the recipe Elisabeth Prueitt suggests using slices of brioche for tartines, French open-faced sandwiches. I thought that was a swell idea and made one using leftover toppings from my pizza party. It’s a 4-Cheese tartine with sun-dried tomatoes and red onions.  Most of the brioche is residing in my freezer for French toast emergencies.

tartine

I only made a 1/4 of the Sweet Melissa recipe because I’m not a fan of bread pudding. I made 1/2 of the raspberry sauce because it will be great on ice cream. Thank you to Candace of Candy Girl for hosting this week. If you would like the recipe, visit her blog or buy the book–Melissa Murphy’s The Sweet Melissa Baking Book.

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After a long hiatus, I’ve remembered to submit this to Yeastspotting!

{TWD} Four-Star Chocolate Bread Pudding

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I never thought I would be in a place in my life to use stale homemade croissants for bread pudding. But here I am and here we are with this week’s Tuesdays with Dorie selection: Four-Star Chocolate Bread Pudding. Dorie Greenspan suggests using stale brioche or challah. I figured stale croissants would work.

Because I only had 6 ounces of stale croissants, I made a half a recipe. The recipe came together quickly with no hang-ups. Other than the croissants, I didn’t substitute or add ingredients. I baked it one day and tried it the next like suggested. I’ve learned that bread pudding is not my thing. I’ve only had it once before and thought it was okay. I liked the taste of the Four-Star Chocolate Bread Pudding I just don’t like the texture of bread pudding.

Thank you to Lauren of Upper East Side Chronicle for selecting this week’s recipe. Visit her blog for the recipe.

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