Sous Vide Brioche Bread Pudding
Emily Farris and Jeff Akin are the co-founders of Feed Me Creative, a former culinary creative agency in Kansas City, MO.
Ingredients for 4
1 cup whole milk
1 cup heavy cream
1/2 cup granulated sugar
1/4 cup maple syrup
1 large egg, plus 2 large egg yolks
2 tablespoons orange juice
1 tablespoon orange zest
1 teaspoon vanilla bean paste or 1 whole vanilla bean, split lengthwise
1/2 teaspoon kosher salt
4 cups brioche, cut into 1-inch cubes
Set the Anova Sous Vide Precision Cooker to 170°F (76.7°C).
In a large bowl, whisk together the milk, cream, sugar, maple syrup, orange juice, orange zest, vanilla paste, and salt. Add the brioche and toss to thoroughly coat.
Divide mixture between 4 individual sealable glass jars. Seal until fingertip-tight with lids. Place in the water bath and set the timer for 2 hours.
When the timer goes off, remove the jars from the water bath. Heat broiler to high.
Remove lids from the jars and place jars on a broiler-safe baking sheet. Broil until tops are golden brown, 2 to 3 minutes. Serve.