A perfect ending for your sweetie on Valentine’s Day, or a delicious breakfast in bed to start V-day off right!
Cook time: 2 hours sous vide
Makes 4 16oz. Jars
3 Cups Brioche Cubes - Toasted
1 Tablespoon Butter
2 Cup Whole Milk
2 Large Eggs
¼ Cup Sugar
1 tsp Vanilla Extract or Paste
Dash of Cinnamon
½ Cup Heavy Cream - Whipped
Sugar - as needed to sprinkle on top to brulee
Set Nomiku water bath to 77ºC (170.6ºF).
Put the brioche cubes in a single layer on a baking sheet and toast in an oven at 400ºF until lightly brown, around 5 minutes.
In a bowl, whisk together the eggs, sugar, and vanilla paste.
In a small saucepan, over medium heat, combine the milk, butter, and cinnamon and heat until a little steam begins to escape the surface, do not boil. Turn off the heat.
Whisk the egg mixture constantly as you slowly pour in some of the hot spiced milk to temper the eggs. Continue mixing vigorously until combined completely.
Add the toasted brioche cubes into the egg and milk mix and let sit for 1-2 minutes, the bread should absorb the liquid.
Grease 4 (16 oz.) mason jars with cooking spray or butter.
Divide the bread pudding mixture evenly among the mason jars. Screw on the lids and place in water bath.
Sous vide for 2 hours.
Carefully remove bread pudding from water bath, remove lids.
Sprinkle a ½ tsp of sugar on top of the bread pudding and blowtorch to brulee. Drizzle with maple syrup. Top with berries and whipped cream as desired. Alternatively, bread pudding can be taken out of the mason jar and rolled in sugar then placed on a baking sheet. To brulee, heat oven high broil and broil for up to 2 minutes to melt sugar.
*This recipe can be made head of time. Retherm the day of at 55ºC (131ºF) for 20 minutes.