Stanford Court Bread Pudding
Submitted by cmo
Stanford Court’s bread pudding starts with homemade brioche layered with sliced apples, raspberries, and rich egg custard. A San Francisco restaurant-quality dessert baked to a golden crown.
YIELD
12 servingsPREP
25 minCOOK
2 hrsREADY
8 hrsThis is not your average bread pudding. The Stanford Court version starts from scratch with homemade brioche, and the result is a dessert that belongs on a white tablecloth.
Buttery brioche dough gets mixed, chilled for six hours, shaped into loaves, and baked golden. Then the real magic begins. Sliced brioche triangles are layered in a souffle dish with sliced green apples, fresh raspberries, and a silky custard made from eggs, sugar, and heavy cream.
Each layer soaks up the custard as it bakes, creating a texture that is custardy and soft on the inside with a golden, slightly crisp top.
A final dusting of powdered sugar and you have a showstopper that tastes like San Francisco fine dining.
Chef Tips
- The brioche must chill for six hours so the butter sets and the dough becomes workable; do not skip this step
- Deflate the dough after the first rise, then let it rise again for the lightest, most tender crumb
- Cut the crusts off the brioche before layering so the pudding has a uniform, silky texture throughout
- Let the finished pudding cool completely before serving; the custard firms up and slices much cleaner at room temperature
Variations
- Swap raspberries for sliced strawberries or a mix of both for a different berry profile
- Use store-bought brioche if you want to skip the bread-making step and focus on the pudding
- Add a splash of Calvados or brandy to the custard for a boozy, warming twist
Ingredients
Directions
In a bowl, mix the flour, sugar, yeast and salt.
Blend well. Add eggs and continue mixing until dough is smooth.
Add butter in 4 stages, working each piece into the dough before adding more.
Continue mixing until dough is very elastic and clings to the spoon.
Cover with plastic and chill for six hours.
Unwrap the dough and cut it in half.
Shape each half into a ball and then work into a loaf with the palm of the hand.
Place each loaf into a clean loaf pan and let stand in a warm spot.
When the dough has become slightly puffy, deflate with hands.
Allow the dough to rise again, to the top of the pan.
Bake in a preheated 350℉ (180℃) oven for about 45 minutes, until the dough pulls away from the sides of the pan and is golden brown.
Turn loaves out of the pans and let them cool on a wire rack.
Fruit and Custard: Mix the eggs, sugar, and flour together until smooth.
Pour in the cream and blend well.
Peel, core, and slice the apples.
Cut the crust off of the brioche, slice, then cut into triangles.
Butter a 1-quart souffle dish and line the bottom with one-third of the brioche slices.
Cover the brioche with apple slices, then pour one-third of the custard over the apples.
Form a second layer of brioche slices and cover with a layer of raspberries (sliced strawberries may be substituted.) Pour another one-third of the custard over the raspberries.
Top with remaining brioche and custard.
Bake at 375℉ (190℃) for 60 to 70 minutes or until the top is golden brown and the custard is slightly firm.
Sprinkle with powdered sugar and serve when completely cool.
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