My F&W
quick save (...)

Berry-Brioche Bread Pudding

Bread pudding originated in England in the 13th century, when it was known as poor man’s pudding because it was made from old, stale loaves. Not so anymore. Pastry chef Karen DeMasco of New York City’s Craft has created a lovely version using soft, sweet brioche soaked in creamy custard and baked with fresh berries. To help balance the irresistibly crispy top, she sprinkles the baking dish with turbinado sugar, giving the bottom of the pudding a delightful crunch, too.

Published May 2008


Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    You might also like
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.

    Congratulations to Mei Lin, winner of Top Chef Season 12.

    Join celebrity chefs, renowned winemakers and epicurean insiders at the culinary world's most spectacular weekend, the FOOD & WINE Classic in Aspen, June 19-21.