Caramelized Pineapple Pudding Cakes, the October 4, 2010 cake featured on Heavenly Cake Place. In the recipe for the pudding cakes, which are more like bread pudding than cake (and that's not a bad thing), Rose gives you permission to buy brioche rather than make it. But there was no way I was going to miss out on the chance to have even part of a loaf of brioche around the house. In fact, my only regret is that I didn't make two loaves, since it's a very small recipe and would have doubled easily.
It gets shaped into a loaf, and, after it's risen just above the top of the loaf pan, you slash it down the middle.
With an egg-yolk glaze, the loaf comes out of the oven looking super-shiny and appetizing.
The cake is going to need about 2/3 of a loaf, leaving us only a few slices to have as wonderful toast, or as just plain bread. And I mean plain: Jim had a slice with no butter, no jam, no nothing, and pronounced it rich, slightly sweet, and highly satisfying.