Brioche Beecher's Bread Pudding
Presented by: Chef Derrin Davis, from Zesta Cucina, Yakima
- 4 ounces Brioche, cubed
- 1/2 cup Beecher's cheddar cheese
- 3 Tablespoons green onions
- 1/2 cup half & half
- 2 Tablespoons chicken stock
- 1 egg yolk
- 1 1/2 large egg whites
- 4 teaspoons sour cream
Preheat oven to 375°. Place bread cubes on a jelly-roll pan; coat with cooking spray. Bake at 375° for 10 minutes or until lightly toasted, turning once. Remove from oven; cool.
Combine bread, 1/4 cup cheese, 2 tablespoons onions, half & half, chicken stock, and egg yolks in a large bowl. Place egg whites in a small bowl, and beat with a mixer at high speed until foamy (about 30 seconds). Gently fold egg whites into bread mixture.
Spoon all of the bread mixture into each of 3x5 inch mold coated with cooking spray. Spread the remaining 1/4 cup cheese and remaining 1 tablespoon onions evenly on top of the bread mixture. Bake at 350° for 25 minutes or until lightly browned. Top each serving with 1 teaspoon sour cream.