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Brioche and Oyster Pudding

 
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Oysters, Cake and a Bottle of Champagne, 1891
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La Brioche
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Brioche and Oyster Pudding
Food & Wine Holiday Favorites
1996, American Express Publishing Corporation

Food & Wine - One Year Subscription 

Serves 8

6 tablespoons butter, softened
1 leek, white and light-green parts only,
chopped and washed well
1/4 cup chopped celery
1/4 pound smoked ham, such as
Black Forest, chopped coarse
12 parsley stems
1 sprig fresh thyme, or
1/8 teaspoon dried
1 1/2 cups milk
1 cup heavy cream
6 brioche rolls (about 10 ounces total),
ends trimmed, sliced 3/8 inch thick
2 whole eggs
3 egg yolks

2 tablespoons chopped fresh chives
1 1/2 tablespoons chopped fresh parsley
1/2 teaspoon salt
5 drops hot-pepper sauce
1 dozen shucked oysters, chopped,
liquor reserved

1. Heat the oven to 350 degrees F. In a large frying pan, melt 1 tablespoon
of the butter. Add the leek, celery, ham, parsley stems and thyme, and
cook over moderate heat, stirring occasionally, until the leek softens,
about 5 minutes. Add the milk and the heavy cream. Bring to a boil,
reduce the heat, and simmer gently for 45 minutes.
2. Meanwhile, lightly butter both sides of the brioche slices using 4 table- spoons of the butter. Put them on a baking sheet and toast in the oven
until lightly browned, turning once, about 15 minutes. Leave the oven
on. Butter a 9-inch springform pan with the remaining 1 tablespoon
butter. Arrange the brioche in the pan in three overlapping rows.
3. Strain the milk mixture into a bowl. Press the solid ingredients to get as much liquid as possible. In a medium bowl, beat the whole eggs and
yolks. Slowly whisk in 1 cup of the milk mixture in a thin stream.
Whisk in the remainder. Add the chives, parsley, salt, hot sauce,
and oysters with their liquor.
4. Wrap the outside of the springform pan in a double sheet of aluminum
foil. Pour the oyster mixture into the pan and distribute the oysters
evenly. Put the pan in a roasting pan and pour in enough hot water
to reach about one-third up the sides of the springform. Bake until
a knife stuck in the center comes out clean, 35 to 40 minutes.
5. Remove the foil and let rest for 10 minutes. Run a knife around the
edge and remove the outer ring of the pan. Using a wide metal
spatula, transfer the pudding to a serving platter. Serve warm or
room temperature.
- Anne Disrude

Featured Archive Recipes:
Brioche (Vive la Belle France)
Camembert-Asparagus Bread Pudding
Cheddar Bread Pudding
Oyster "Pie" (Bill Neal)
Savory Mushroom Bread Pudding
Southern Oyster Casserole
Wild Mushroom Bread Pudding

 

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