Semolina brioche bread pudding with blueberry preserves and bourbon milk jam - Serves 6 - Recipe

Art Culinaire, Spring, 2002 by Geoff Gardner

ingredients

For the semolina brioche

1 1/2 ounces granulated sugar

1/3 ounce cake yeast

1 1/2 ounces milk, 90[degrees]

3 eggs

1 ounce honey

11 ounces all-purpose flour

5 ounces unsalted butter, room temperature and cubed

4 ounces semolina

1/8 ounce salt

For the vanilla custard:

7 1/2 ounces heavy cream

4 ounces milk

2 ounces granulated sugar

1/2 vanilla bean, split

2 egg yolks, beaten

For the bourbon milk jam:

1 1/4 cops bourbon

1/4 cup granulated sugar

1/3 cup milk

1 coup heavy cream

For the blueberry preserves:

2 pints blueberries

1 1/2 pounds granulated sugar

2 1/2 ounces bourbon

For the bread pudding:

3 tablespoons unsalted butter, softened

1 tablespoon granulated sugar

Reserved brioche

Reserved custard

For the bourbon apricot glaze:

1/2 cup apricot jam

1/2 cup bourbon

1/4 pint blueberries

1/4 cup granulated sugar

For the candied pecans:

1 egg white

1/2 cup granulated sugar

1 cup pecans

For the garnish:

Mint chiffonade

For the semolina brioche, in the bowl of an electric mixer fitted with the paddle attachment, combine the sugar, yeast, and milk and mix until dissolved. Set aside until thick and frothy, about five minutes. On medium-low speed, add the eggs and honey and mix to incorporate, about one minute. Add half the flour and mix to combine, about 15 seconds. Add the butter in three stages, scraping down the sides of the bowl between each addition. Add the remaining flour, semolina, of the bowl between each addition. Add the remaining flour, semolina, and salt and mix until just combined. Using a plastic spatula, transfer the dough to a plastic bowl, cover with a damp cloth, and set aside in the refrigerator for 24 hours. Preheat the oven to 375 degrees, coat the insides of a 13x4x4-inch Pullman loaf pan with non-stick spray, and set aside. Set aside the dough at room temperature for five minutes. The dough will not be doubled in volume. Transfer the dough to a lightly floured, cold work surface and shape into a loaf. T ransfer the dough to the prepared pan, cover with a damp cloth, and set aside for two hours to until doubled in volume. Place in the oven for five minutes. Reduce the head to 325 degrees and bake the brioche to an internal temperature of 180 degrees, about 25 minutes. Remove from the heat, invert the mold onto a cutting board, and transfer the brioche to a wire rack to cool. Place the brioche on a cutting board and, using serrated knife, slice the brioche length-wise into 1/4-inch thick strips. Remove the crust and cut out 12 circles to fit the bottom and top of six 4-ounce timbale molds. Dice the remaining brioche into 1-inch cubes and reserve all.

For the vanilla custard, in a medium saucepan over low head, bring the heavy cream, milk, sugar, and vanilla bean to a boil, reduce the head, and maintain at a simmer. Temper the egg yolks, adding one-third of the hot cream while whisking constantly. Whisk the tempered egg yolks back into the hot cream and place over medium head, stirring constantly with a wooden spoon. When the mixture thickens enough to coat the back of the spoon, remove from the heat, strain through a fine mesh sieve, and reserve.

For the bourbon milk jam, in a small saucepan, bring the bourbon and sugar to a boil and maintain at a simmer for five minutes. Reduce the head and simmer until reduced by half, about three minutes. Remove from the head and slowly whisk in the milk and heavy cream to combine. Return to low head and simmer, stirring constantly until thick enough to coat the back of the spoon, about five minutes. Remove from the head and reserve keeping warm.

For the blueberry preserves, preheat the oven to 325 degrees. In an ovenproof saute pan, combine all of the ingredients and mix well to coat. Place in the oven and bake until the blueberries split and the juices thicken enough to coat the back of the spoon, about 45 minutes. Remove from the oven and reserve keeping warm.

To assemble the bread pudding, preheat the oven to 250 degrees, liberally coat the inside of six 4-ounce timbale molds with butter and sugar, and set aside. Dip the brioche cubes into the vanilla custard to coat well. Line the sides of each prepared timbale with the soaked brioche cubes, pressing gently to secure. Dip the small brioche rounds in the vanilla custard and place in the bottom of the mold, pressing gently to secure. Spoon some of the custard into the center of each timbale and set aside at room temperature for 30 minutes and reserve the custard. Using a spoon, remove and discard the custard from the timbales. Divide the blueberry preserves between the timbales and top each with some reserved vanilla custard. Place a large brioche round on top, pressing gently to secure. Line the bottom of a 9x1 3-inch roasting pan with a kitchen towel. Arrange the timbales on the towel and pour enough hot water in the pan to come halfway up the sides of the timbale molds. Cover with aluminum foil, pierce three tim es, and place in the oven until the custards are set, about 45 minutes. Remove from the oven and transfer the timbales to a sheet pan to cool.