Monégasque-style Broodpap

Ingredients

In this Monégasque adaptation, the traditional Dutch Broodpap is transformed into a more refined and elegant dessert. The original recipe typically uses simple white bread and is often flavored with cinnamon and raisins. However, the Monégasque-style Broodpap elevates the dish by using buttery brioche bread and infusing the custard with vanilla and orange zest. The result is a more sophisticated and luxurious dessert that reflects the elegance of Monégasque cuisine. We alse have the original recipe for Broodpap, so you can check it out.

• 6 cups (360g) brioche bread, cut into cubes 6 cups (360g) brioche bread, cut into cubes
• 2 cups (470ml) whole milk 2 cups (470ml) whole milk
• 1 cup (240ml) heavy cream 1 cup (240ml) heavy cream
• 1/2 cup (100g) granulated sugar 1/2 cup (100g) granulated sugar
• 4 large eggs 4 large eggs
• 1 teaspoon vanilla extract 1 teaspoon vanilla extract
• Zest of 1 orange Zest of 1 orange
• Pinch of salt Pinch of salt
• 2 tablespoons unsalted butter, melted 2 tablespoons unsalted butter, melted
• 2 tablespoons brown sugar 2 tablespoons brown sugar

Nutrition

• Calories (kcal / KJ): 380 kcal / 1590 KJ
• Fat (total, saturated): 20g, 12g
• Carbohydrates (total, sugars): 42g, 22g
• Protein: 9g
• Fiber: 1g
• Salt: 0.3g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F). Grease a baking dish with butter.
2. 2.
   In a large bowl, combine the milk, heavy cream, granulated sugar, eggs, vanilla extract, orange zest, and salt. Whisk until well combined.
3. 3.
   Add the brioche bread cubes to the custard mixture and gently toss until all the bread is coated. Let it sit for 10 minutes to allow the bread to absorb the custard.
4. 4.
   Transfer the bread mixture to the greased baking dish and drizzle the melted butter over the top. Sprinkle the brown sugar evenly over the surface.
5. 5.
   Bake for 40-45 minutes, or until the top is golden brown and the custard is set.
6. 6.
   Remove from the oven and let it cool for a few minutes before serving.

Treat your ingredients with care...

• Brioche bread — Choose a high-quality brioche bread with a rich buttery flavor for the best results.
• Orange zest — Use organic oranges and grate only the outer orange part of the peel, avoiding the bitter white pith.

Tips & Tricks

• For a twist, add a handful of chopped almonds or dried cranberries to the bread mixture before baking.
• Serve the Monégasque-style Broodpap warm with a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgent treat.
• If you prefer a stronger citrus flavor, add a few drops of orange blossom water to the custard mixture.

Serving advice

Serve the Monégasque-style Broodpap as a delightful dessert after a Monégasque-inspired meal. It can be enjoyed warm or at room temperature.

Presentation advice

Dust the top of the Monégasque-style Broodpap with powdered sugar just before serving to add an elegant touch. Garnish with a sprig of fresh mint or a twist of orange zest for a pop of color.