But what to do with all those left-over pieces of Brioche after you’ve cut out the heart shapes? Don’t be hasty and throw them away! Remember what haste makes. That’s right: waste. And who would waste perfectly good Brioche? Not this girl. I did something with mine. I made French Toast Bread Pudding. Who wouldn’t? Here’s how:
What You Need:
Your leftover Brioche, torn to pieces and thrown into a 9″ pie dish
3/4 cup of cranberries (you can use raisins if you like)
2 large whole eggs
1/2 cup granulated sugar
1/2 teaspoon salt
3 cups milk (I use milk from Ronnybrook Farm, because it’s local, fresh and awesome).
2 1/2 teaspoons pure vanilla extract
1 teaspoon cinnamon
Confectioner’s sugar for dusting and decoration
What To Do:
Place your Brioche pieces in a 9″ round pie dish. You can use a rectangular dish if you like as well. Add in your cranberries (or raisins) and toss to combine.
In a separate bowl, mix together with a whisk the milk, eggs and all the other ingredients. Pour this mixture over the bread and berries in the pie dish. Cover and refrigerate at least an hour, but overnight works too if you’d like to prepare it ahead of time and forget about it for a while.
When you’re ready to bake, heat your oven to 350 degrees. Uncover the dish and pop it in the oven for about 45 minutes. It should turn golden brown on top. Remove from the oven and sprinkle with confectioner’s sugar.
Eat it warm, cold, for breakfast, lunch, dinner, dessert….or late night. Leave no Brioche behind!