Winter is here, and so is Sly's Brioche Pudding

What's better than a good old fashioned dessert like bread pudding? Well, how about brioche pudding? A lot of our customer's seem to think so - we don't do this dessert in the summer, and there's always a lot of anxious people waiting for it to return to our winter menu. Well, it's back, and as popular as ever. Lightly toasted homemade brioche, a light egg custard, creamy vanilla Chantilly cream, and perhaps best of all, hidden away in that cute little pitcher, Sly's own caramel sauce - about as good as burnt sugar can get, I would say. What's "brioche" you may ask? It's a special type of yeast raised French bread, made with eggs as a liquid, and lots of butter. I tell our servers that brioche is a French trick to see how much butter you can put in a bread. Making Sly's brioche is an 18 hour process, and we have as much butter as flour in the recipe - and that's not easy to make. When told that the French revolution had started because there was no bread, Empress Marie Antoinette did not, as has often been said in translation, say "Let them eat cake". What she really said was apparently, "Let them eat brioche" Good advice to this day, I would think. Come try our winter special warm brioche pudding with caramel sauce at Sly's soon.

image by ashley renée