The Spicy Olive’s Brioche Bread Pudding with Umeboshi Plum Glaze
Ingredients
For the Bread Pudding
  • 4cups Brioche bread cubes
  • 3 eggslightly beaten
  • 1/3cups sugar
  • 1/2teaspoon ground cinnamon
  • 1/4teaspoon ground nutmeg
  • 2 1/2cups scalded milk
For the Umeboshi Plum Glaze
  • 1/4cup The Spicy Olive’s Umeboshi Plum white balsamic vinegar
  • 2Tablespoons confectioners sugar
Instructions
For the Bread Pudding
  1. In a saucepan over medium heat, scald the milk until just before the boiling point. Allow it to cool slightly. In a separate bowl, whisk together eggs, sugar, cinnamon, nutmeg, and vanilla. Whisking constantly, slowly pour the warm milk into the egg mixture.
  1. In a bowl mix bread and liquid mixture, make sure that your bread is coated throughout. Cover and let set for at least an hour in the refrigerator. Grease an 8×8 baking dish place bread and mixture.
  2. When you are ready to bake the bread pudding, place the dish into a cool oven. Heat the oven to 350F and bake, covered, for 35 minutes.
  3. After 35 minutes, uncover the dish and bake for an additional 5 minutes, uncovered.
  4. Let the bread pudding cool for 10-15 minutes before slicing and serving.
For the Umeboshi Plum Glaze
  1. While the bread pudding is baking, make the glaze. In a small saucepan, simmer the Umeboshi Plum balsamic vinegar(NEW), add confectioners sugar over medium heat until it reduces by half, 15-20 minutes. Serve the bread pudding warm, drizzled with the Umeboshi Plum balsamic reduction.