Name: Bread Pudding with Date Compote
Cook time: P0Y0M0DT0H45M0.000S
Total time: P0Y0M0DT1H30M0.000S
Yield: 8 to 10 servings
Ingredients: 1 loaf brioche (14 to 16 ounces), cut into 3/4-inch cubes (tough crusts trimmed); 2 tablespoons unsalted butter, melted, plus more for the dish; 6 large eggs; 2 cups granulated sugar; 4 cups half-and-half; 5 teaspoons pure vanilla extract; 1/4 teaspoon ground cinnamon; 1/4 teaspoon freshly grated nutmeg; 1/4 teaspoon salt; 1 cup brandy, Armagnac or cognac; 4 wide strips lemon zest, plus 2 teaspoons fresh lemon juice; 1 cup water; 2 cups pitted Medjool dates, halved; Confectioners’ sugar, for dusting

Directions

Preheat the oven to 350 degrees F. Spread the brioche on a baking sheet; drizzle with the melted butter. Bake until toasted, about 10 minutes. Brush a 9-by-13-inch baking dish with melted butter, then fill with the toasted brioche.
Whisk together the eggs and 1 cup granulated sugar in a large bowl until smooth. Whisk in the half-and-half, 3 teaspoons vanilla, the cinnamon, nutmeg and salt until evenly combined. Pour the custard over the bread, gently pressing down to submerge and soak the bread. Cover with foil and bake 30 minutes. Remove the foil and bake until golden, set and slightly puffed, 15 to 20 more minutes. Set aside.
Make the date compote: Combine the brandy, remaining 1 cup granulated sugar, remaining 2 teaspoons vanilla, the lemon zest and water in a medium saucepan. Bring to a simmer and cook 5 minutes, then add the dates. Return the mixture to a low simmer and cook until slightly syrupy but not too thick, 5 to 7 minutes (the compote will thicken as it cools). Remove from the heat and stir in the lemon juice.
Dust the bread pudding with confectioners’ sugar and serve with the date compote.

Photograph by Ryan Liebe

Bread Pudding with Date Compote

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