Brunch or Dessert? It Rigodon't Matter!

2023 Tour de France - Stage 12: Roanne to Belleville-en-Beaujolais.

Yesterday was hump day, as well as the hump for this series. 10 more stage-specific dishes to go. Today’s specialty is called Rigodon. It’s typically a dessert item, however, I had it for brunch the other day and it fits there as well, along the lines of a French Toast Casserole. If serving as a dessert, this bread pudding would also be good with an accompanying little punch of armagnac, which you now have because you totally made these delicious cocktails last week, right?

Rigodon

adapted from French Regional Food, Joel Robuchon

Creamed Rice

• ¼ cup arborio rice

• ¼ cup water

• 2 cups whole milk

• 2 tbsp sugar

• ½ tsp vanilla extract

Casserole

• Vanilla pod, sliced open

• 2 cups whole milk

• ½ cup sugar

• Half of a brioche loaf ~8oz

• 6 eggs

• 12 walnuts, chopped

• 12 hazelnuts, chopped

• Confectioner's sugar

Place the rice and water in a pot and bring to a boil. Whisk in the milk and sugar and return to a boil. Lower the heat and simmer until the mixture has thickened and the rice is soft, having the consistency of oatmeal, about 20-30 minutes. Stir in the vanilla at the end and let cool for 5 minutes off the heat.

Meanwhile, in another pot, combine the vanilla pod and milk, over medium-high heat until bubbles start bursting at the edges. Set aside for 10 minutes, allowing the vanilla to infuse the milk. Then, scrape the seeds from the pod into the milk and discard the pod. Whisk in a pinch of salt and the sugar until dissolved. Set aside 3 tbsp of the vanilla milk mixture.

While the vanilla is infusing the milk, break the brioche into bite-size pieces and place in a large bowl and preheat the oven to 350 degrees. When the milk is ready, pour it over the brioche allowing it to soak up the goodness.

Once the creamed rice is ready, mix in the reserved 3 tbsp of vanilla milk. Then whisk in the eggs, one at a time, until fully incorporated. Stir this mixture into the brioche, adding the chopped nuts.

Butter a small casserole dish and the mixture into the dish, smoothing out the top. Dot with some butter and bake in the oven for about 45 minutes, until the edges are set and the middle has a slight wobble left. Let the pudding cool to room temperature.

Slice and serve with some berry preserves or a glass of armagnac, dusting the portions with some confectioner's sugar. ______________________________ Copyright 2023, Brendan McCann, All Rights Reserved.