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Brioche pudding

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An indulgent version of regular bread and butter pudding.  Instead of brioche you could use stollen, panettone or any other enriched bread.

This can be made ahead, even the day before, and then baked in time to serve.  Cold leftovers can be sliced thickly, fried in butter on each side and served with poached fruits and cream.  Yum.

This recipe is adapted from that used at the fantastic Tartine bakery in San Francisco, where I used to live.

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Culinary Anthropologist