Mandarin/Tangerine Brioche Bread Pudding

10 portions

Dean Thomas, Consulting Chef

    • 1 cup + 1 cup + 2 tbsp. The Perfect Purée Mandarin/Tangerine Concentrate (divided), thawed
  • 1 1/2 lb. + 2 cups granulated sugar (divided)
    • 8 oz. + 1 pint + 1 cup heavy cream (divided)
    • 2 lbs. brioche bread, broken into small pieces
    • 2 quarts milk
    • 12 oz. egg yolk
    • 1 lb and 4 oz. whole eggs
    • 1 tsp. vanilla
    • 1/4 cup water
    • 2 oz. butter
    • 1/4 cup toasted macadamia nut halves
    • Whipped cream and clementine segments
1. In a heavy gauge stainless steel sauce pan, heat 1 1/2 lb. sugar slowly, stirring constantly until melted and amber color, do not burn! Add 8 oz. heavy cream. Bring to a simmer and add 1 cup of Mandarin Tangerine concentrate. This caramel is used to sweeten the brioche bread pudding mixture.
2. In a mixing bowl, blend the milk, 1 pint heavy cream, eggs, yolks and vanilla, and then add the above tangerine caramel.
3. Pour over the brioche pieces and gently stir. Place mixture into individual service vessels and bake in water bain for 30-40 minutes. Allow to rest.
4. In a heavy gauge stainless steel saucepan, boil 2 cups granulated sugar and water. Cook until caramelized in color. Remove from heat and add 1 cup of Mandarin/Tangerine Concentrate, 1 cup heavy cream and finish with butter. Simmer for 2 minutes. Cool and reserve for service.
5. Unmold the Mandarin/Tangerine Brioche Bread pudding into a small soup plate. Surround with 2 tablespoons of Mandarin/Tangerine Caramel sauce and drizzle with Mandarin/Tangerine concentrate, swirl. Pipe a garnish of whip cream, Clementine segments and toasted macadamia nuts.