Brioche Bread Pudding with Umeboshi Plum Glaze

Needed for this Recipe:

Sunshine Coast Olive Oil Co. Umeboshi Plum White Balsamic



4 cups brioche cubes

3 eggs, lightly beaten

1/3 cup sugar

1/2 teaspoon cinnamon

1/4 teaspoon nutmeg

1 teaspoon vanilla

2 1/2 cups scalded milk

Bread Pudding

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.

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.

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.

After 35 minutes, uncover the dish and bake for an additional 5 minutes, uncovered.

Let the bread pudding cool for 10-15 minutes before slicing and serving.

Umeboshi Plum Balsamic Glaze

1/4 cup Umeboshi Plum balsamic vinegar (NEW)

2 Tablespoons confectioners’ sugar

For the Umeboshi Plum Balsamic Reduction

While the bread pudding is baking, make the glaze. In a small saucepan, simmer the Umeboshi Plum balsamic vinegar(NEW), sugar over medium heat until it reduces by half, 15-20 minutes.

Serve the bread pudding warm, drizzled with the Umeboshi Plum balsamic reduction.