Dinner out of a large loaf of Brioche?
I have had a large "loaf" of brioche (round-brioche-pan loaf) from a very good bakery in the freezer for several months (bad me!).
Anyway, it has defrosted on the counter. Does anyone have any ideas for how to make it into...dinner?
I was thinking of a savory bread pudding. Anyone have any ideas/recipes?
You could make a strata (otherwise known as a savory or sweet bread pudding). There are any number of recipes out there. Try searching on Epicurious, or just wing it. Layer bread cubes with whatever you choose to add to it. Cheese, ham, sausage, and blanched vegetables come to mind. Then mix up 5 or 6 eggs with a couple of cups of milk and whatever seasonings float your boat. Pour this over the bread. Let it soak in for a couple of hours at least, overnight is better. Bake at 350 until puffed and golden.
A local (very good!) bakery offers a pastry called Bostok which begins with brioche. A quick googling came up with this ingredient list, which sounds accurate: thick brioche slices are soaked in orange blossom syrup, spread with almond cream, topped with almond slices, baked and then dusted with powdered sugar. Delicious!
Take that thing and slice a two-finger edge off. Then pull the guts out. Make your pudding with that.
Meantime, stuff the hollowed shell with whole-milk mozzarella, cooked Italian sausage, your pizza sauce, and whatever. Seal it by pressing the sliced-off edge reversed into the opening (like a cork in a wine bottle). Coat the crust with cold-pressed extra virgin olive oil, wrap in foil, and bake until the cheese melts and the sandwich is hot.
It's called a "Fiefer" (rhymes with Michelle's name). Works best with blimp-shaped loaves of Italian bread. Not bad at all if you add diced onion and crushed garlic and giardanara.
Enjoy. With your wonderful pudding.