This week’s Tuesdays with Dorie recipe from Baking Chez Moi was one I wasn’t too keen on. A “Bettelman” is basically a bread pudding invented by the Alsatians to use up stale bread or brioche and I’m not a huge fan of bread pudding type desserts.
This one is a little different in that the brioche practically melts away when it’s soaked in hot milk meaning it’s much less like a bread pudding and more like a clafoutis, only lighter. This lightness comes from the egg which is actually separated in this recipe and the white whipped separately then folded into the milk/ brioche/ egg yolk/ sugar mixture (which also contains apples and raisins – only I used cranberries).
The result was a light clafoutis-type dessert that also reminded me a bit of Dorie’s Marie-Hélène’s Apple Cake from Around My French Table. Definitely tasted better than its name implies (bettelman means “beggar” in Alsatian dialect) and I can honestly say that this is the first bread pudding I’ve actually really enjoyed.
I made 1/4 of the recipe and it produced three reasonable servings or 2 more generous ones. We served it with a drizzle of heavy cream for a perfect end-of-long-weekend dessert. I’ll be remembering this recipe next time I have old brioche or bread to use up! Waste not, want not!
Get the recipe for Dorie Greenspan’s bettelman on page 343 of Baking Chez Moi!
Tuesdays with Dorie participants don’t publish the recipes on our blogs, so you’re encouraged to purchase Baking Chez Moi for yourself which you can do on Amazon (this link should bring you to the Amazon store in your country) or for free worldwide shipping, buy from The Book Depository. Then join us, baking our way through the book!
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