After my training ride this morning, I decided to use my week-old leftover brioche loaf for a tasty bread pudding. Since my mom’s coworker’s husband works at Bouchon Bakery in Yountville, we get a lot of free, leftover bread. Unfortunately, I didn’t get to weigh out any of my ingredients because I was in a rush to get ready for work while putting this masterpiece together, so it’ll be a tough calling to recreate this exact batch.
With that being said, do you want to know how it turned out? It was my best preparation of bread pudding thus far–a perfect balance of textures. Winging it is the secret to success, I guess.