Rigodon bourguignon

Name: Rigodon bourguignon
Total time: 60 min
Yield: Serves 6
Cuisine: Burgundy
Ingredients: 300 g (11 oz) stale brioche; 500 ml (2 cups) whole milk; 3 whole eggs; 80 g (⅓ cup) granulated sugar; 80 g (3 oz) crushed pink pralines (sugar-coated almonds); 50 g (⅓ cup) raisins; 30 g (1 oz) unsalted butter; 1 tsp ground cinnamon

Burgundy brioche pudding with pink pralines

⏱ 60 minServes 6Easy460 kcal

A recipe from Le Chaudron — the cooking of France’s regions.

01 — Ingredients6 servings

300 g (11 oz)stale brioche
500 ml (2 cups)whole milk
3whole eggs
80 g (3 oz)superfine sugar
80 g (3 oz)crushed pink pralines (sugar-coated almonds)
50 g (2 oz)raisins
30 g (1 oz)unsalted butter
1 tspground cinnamon

300 g (11 oz) stale brioche
500 ml (2 cups) whole milk
3 whole eggs
80 g (3 oz) superfine sugar
80 g (3 oz) crushed pink pralines (sugar-coated almonds)
50 g (2 oz) raisins
30 g (1 oz) unsalted butter
1 tsp ground cinnamon

Serves 6. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.

02 — Equipment

1 gratin dish (28 cm / 11 in)

1 bowl (3 L / 3 qt)

1 whisk

1 oven

03 — Method

Preheat the oven to 180 °C (350 °F) fan, then cut the stale brioche into large cubes and put them in the buttered gratin dish.
Soak the raisins in a little warm water to plump them, then drain and scatter them evenly among the brioche cubes.
Beat the whole eggs with the sugar and cinnamon in the bowl, then whisk in the warm whole milk until smooth.
Slowly pour the custard over the brioche and let it soak for about ten minutes, pressing lightly so every piece absorbs it.
Sprinkle the top generously with crushed pink pralines and dot with butter so the rigodon caramelizes and turns its lovely pink color as it bakes.
Bake for 35 minutes until golden, puffed and set in the center, then let it cool a little and serve warm or cold in generous portions.