This weekend we set out to make our own bread pudding à la San Francisco's Tartine.
The brioche came from a bakery to save time (... if you live in Munich you can find it at the French stand in the Schrannenhalle or at Brot- und Feinbäckerei Neulinger, but you might have to order it in advance).
The brioche came from a bakery to save time (... if you live in Munich you can find it at the French stand in the Schrannenhalle or at Brot- und Feinbäckerei Neulinger, but you might have to order it in advance).
We made use of the blueberries that are everywhere right now; I'm assuming because it's summer in the Southern hemisphere.
This recipe would be great with any in season stone fruit or berries though.
The Tartine cookbook is nothing short of incredible and the recipes truly taste like the ones from the original bakery. They aren't incredibly fussy or difficult, but the results are something special.
[Here is Tartine's Savory bread pudding recipe and also their famed Morning Buns recipe, which I think we might try next.]
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