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Brioche is Yummy for Many Things

By Sharon | Happenings

Sep 04

I saw this idea for a Coconut Bread Pudding that was made with Brioche and it sounded really yummy.  In order to make it I had to make a Brioche recipe so I opened my trusty Williams Sonoma cookbook.

This dough was a huge sticky mess to work with and I stopped adding flour after an additional cup more than the recipe called for because I was worried I’d dry out my recipe and alter it too much.  When I scraped it into the buttered bowl to raise it was more like a thick batter than a smooth bread dough.

I refrigerated it overnight and buttered my hands well to make semi-ball shapes for baking.  It came out great.  It was a smooth, light bread with just the right amount of egg and butter flavor.

I did eight buns for burgers and one loaf of bread.  We used a couple of the buns for Salmon Burgers and froze the rest.  It was a great combination.

Unfortunately I didn’t count on eating the whole loaf for my breakfast toast before I could make the Coconut Bread Pudding.  I’ll have to do it again.

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