Brioche Bread Pudding With Frangelico Recipe

Ingredients

• 1 lb brioche bread, crusts trimmed and reserved, bread cut into 1/2-inch cubes
• 8 large eggs
• 2 cups whipping cream
• 2 cups whole milk
• 2 cups sugar
• 1/4 cup Frangelico (hazelnut liqueur)
• 1 tablespoon vanilla extract
• 1/2 teaspoon almond extract

Instructions

1. Place 1 lb of brioche bread cubes in a 13 x 9 x 2-inch baking pan.
2. In a large bowl, whisk together 8 large eggs, 2 cups of whipping cream, 2 cups of whole milk, 2 cups of sugar, 1/4 cup of Frangelico, 1 tablespoon of vanilla extract, and 1/2 teaspoon of almond extract until well blended.
3. Pour the egg mixture over the bread cubes, ensuring they are all coated. Let the mixture stand for 30 minutes, occasionally pressing the bread into the custard to soak up more flavor. Note that the can be prepared up to 2 hours ahead of time; just cover and refrigerate it.
4. Preheat the oven to 350°F. Arrange the reserved bread crusts on a baking sheet and bake until they are dry, about 10 minutes. Allow them to cool.
5. Maintain the oven temperature. Transfer the cooled crusts to a food processor and grind them until fine crumbs form. Sprinkle 1 cup of the crust crumbs over the top of the pudding mixture in the baking pan.
6. Bake the pudding in the preheated oven until it is set in the center, which should take about 40 minutes. Once done, cool it slightly before serving warm.