The hardest part about this recipe for me was refraining from eating half the loaf of brioche I’d baked with this week’s recipe in mind. I used Dorie’s recipe from the back of Baking Chez Moi for the bread, which always works perfectly. I enjoyed several mornings (and evenings, if I’m being honest) of toast and jam before reserving the rest for this bread pudding.
The Bettelman itself is a breeze to make. My favourite part was pouring the hot milk over the bits of brioche in the bowl. The kitchen filled with the most amazing aroma – think freshly baked brioche mingled with custard. This is further enriched with vanilla, cinnamon, apples, and rum. I skipped the raisins, being me. When it’s baked, just as Dorie said, the Bettelman is more cake-like than conventional bread pudding, but it still retains the comforting softness and richness of its plainer cousin.
Bettelman was once thought of as economical food, saving scraps and turning them into something new. These days, it comes across more as a decadent treat. For me, it was a wonderful way to kick off a holiday long weekend with family, providing us with a comforting treat before the serious feasting began.
You can find the rest of the Tuesdays with Dorie crew’s entries on this month’s recipes from Baking Chez Moi here.
7 thoughts on “Baking Chez Moi – Bettelman”
Your homebaked brioche looks magnificent! I was too lazy for that. This dessert definitely gets better with age.
Thanks, Gaye! I was so glad I made it. There’s nothing like freshly baked brioche!
Wow! I am so impressed…making your own brioche as well! That loaf looks stunning and so yummy!
I think it is so funny how we all made the Bettelman this week. Kudos to you for making your own Brioche. I hope you enjoyed your weekend.
What a perfect thing to have on hand for Thanksgiving weekend! An excellent snacking option through the feasting!
Your brioche is gorgeous! And the bettleman looks lovely too, very moist and cake-like.
this is a decadent treat– especially with homemade brioche! yummy!!