This recipe for white wine bread pudding comes from Giselle Courteau’s lovely new cookbook Duchess At Home (the recipe is called White Wine Pain Perdu in Courteau’s book). We made the recipe exactly as written with dry white wine, however, we used our basic brioche bread, and substituted fresh cranberries for dried. The result is a festive dish with bursts of bright flavour, perfect for feeding a crowd at brunch.
We received a copy of Duchess At Home as a gift from Appetite by Random House; Recipe shared with permission. All thoughts and opinions are our own.
Duchess At Home Cookbook
Duchess At Home is the latest cookbook from Duchess Bake Shop co-owner, and Canadian author, Giselle Courteau. A French-Canadian based in Edmonton, Courteau has filled her latest book with old family recipes, and new creations; The recipes are both sweet and savoury in nature.
The book is loaded with step-by-step process photos, practical information, and tips for both beginner and more experienced home bakers. Overall Duchess At Home is a very nice balance between:
- A demonstration of professional skill. For example, Courteau shows how to make a croquembouche, how to make a tourtiere in a turkey roaster (for 20 people!), as well as detailed step-by-step pie crust basics.
- The feeling you know the author personally. The book is sprinkled with stories of Courteau’s life, photos of her children, and even a full page photo of the family cat. It all comes together to give the feeling you actually know her.
A Chapter Of Christmas Recipes
Though we here at BAKED are year-round bakers, we get especially excited to bake during the holiday season. November and December give us free reign to share recipes like this biscotti Christmas tree, chocolate shortbread sandwich cookies, and vegan ginger chews.
Each chapter of Duchess At Home represents an influential part of Courteau’s life, with an entire chapter dedicated to Christmas baking. Our collective love of holiday baking left us feeling incredibly inspired by Courteau’s eggnog choquette wreath, turkey dinner choux, and homemade sugarplums!
White Wine Bread Pudding With Fresh Cranberries
We love baking with fresh cranberries, and we’ve featured them in recipes throughout BAKED including orange cranberry scones, vegan apple cranberry crisp, and this cranberry clementine loaf. We love the way the wine in this white wine bread pudding recipe subtly offset the tart punch of the fresh berries.
Alcohol As An Ingredient In Bread Pudding
Adding alcohol to bread pudding isn’t a new thing; You’ve probably seen or heard of serving it with rum sauce, and a splash of brandy can take stale bread cubes to another level. For her white wine pain perdu Courteau suggests using:
“…Sauvignon Blanc for its acidity, but feel free to use any leftover white wine you might have. For a nicer flavour, steer clear of ‘cooking wine’ and stick with something you would normally drink”.
Bread Pudding Using Brioche Bread
Courteau’s white wine bread pudding recipe calls for French bread, however, brioche is one of our favourite breads to bake, and we happened to have some stale brioche on hand.
The downside of brioche bread is that it is time-consuming to make, and not much good after the first day. The upside? Stale brioche makes excellent bread pudding!
Making White Wine Bread Pudding Vegan
If you want to make a vegan version of this white wine bread pudding you will need to:
- Substitute vegan butter for butter.
- Use a vegan loaf of bread (our brioche recipe won’t work for you as it is enriched with eggs, milk, and butter).
- Omit the eggs.*
*Though making these suggested changes will result in vegan bread pudding, the flavour and texture will vary from Courteau’s original recipe as written.
Looking For More French-Inspired Recipes? How About:
White Wine Pain Perdu
- 23 cm (9 inch) baking dish
- Mixing bowl
- Measuring cups and spoons or a digital kitchen scale
- 1 cup sugar
- ½ teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- 3 large eggs
- Zest of one orange
- 1 cup white wine*
- ⅓ cup unsalted butter, melted and cooled
- 5 cups (about half a loaf) of stale French bread, cut into 1- to 2-inch (2.5 to 5 cm) cubes**
- ½ cup sliced almonds
- ⅓ cup dried currants, raisins, or cranberries***
- ¼ cup crystallized ginger
- Preheat your oven to 350°F (180°C). Butter a 9-inch (23 cm) baking dish.
- In a large bowl, whisk together the sugar, cinnamon, ginger, nutmeg, eggs, and orange zest.
- Add the wine and slowly whisk in the butter until well combined.
- Add the bread cubes, sliced almonds, currants, and crystallized ginger and, using your hands, toss to make sure that all the pieces of bread are well coated. Let soak for 10 minutes.
- Pour the mixture into the baking dish and bake for 45 to 50 minutes, until the top is golden brown and crispy.
- This bread pudding is best eaten the day it’s made. It will keep at room temperature for up to three days and should be reheated prior to serving.