Blueberry Brioche Bread Pudding Recipes

Steps:

• Preheat the oven to 350 degrees F. Space two racks evenly in the oven.
• Cut five 3/4-inch-thick slices of brioche and place them in one layer on a sheet pan. Trim some of the crusts from the remaining brioche and cut in 1-inch dice. Spread out on a second sheet pan. Put both pans in the oven for 5 minutes to lightly toast the bread.
• Meanwhile, for the custard, whisk together the whole eggs, yolks, half-and-half, milk, granulated sugar, vanilla and vanilla seeds in a large bowl and set aside. Line a 3-quart baking dish with the whole slices of brioche, cutting them to fit in one layer. Distribute the diced brioche on top. Pour on the custard and press lightly so all the bread is soaked with custard. Set aside for 10 minutes.
• Place the dish in a roasting pan large enough to allow the baking dish to sit flat. Pour about 1 inch of the hottest tap water into the roasting pan, being sure not to get any water into the custard. Cover the roasting pan tightly with aluminum foil, tenting the foil so it doesn't touch the pudding. Cut a few holes in the foil to allow steam to escape. Bake for 45 minutes. Uncover and bake for 45 to 50 minutes, until the custard is set and a knife inserted in the middle comes out clean. Dust with confectioners' sugar and serve warm with the melted ice cream.

Steps:

• Whisk 2 eggs, 1 cup milk, 1/2 cup sugar and 1/4 teaspoon cinnamon in a large bowl. Add 4 cups bread cubes and 1 cup blueberries; let soak 30 minutes. Butter a large sheet of nonstick foil and add the bread mixture. Fold in the sides of the foil and seal to form a packet, leaving room for steam to circulate. Grill over indirect heat, rotating the packet a few times, 35 minutes.

Steps:

• Vigorously whisk eggs, egg yolks, salt, white sugar, and brown sugar together in a large bowl until mixture turns light and frothy, about 1 minute. Add vanilla, cinnamon, lemon zest, milk, and cream; whisk to combine. Toss in bread slices and press down until they start to soften and are submerged. Let sit, pressing down occasionally with a spatula, until custard has been absorbed, about 20 minutes.
• Preheat the oven to 375 degrees F (190 degrees C). Brush 2 tablespoons melted butter in the bottom and sides of a 9x13-inch baking dish.
• Grab a few intact bread slices from the top of the bowl if possible and set aside. Transfer 1/2 of the remaining soaked bread into the prepared baking dish. Don't worry if it's falling apart, it should be; if not, break it up into pieces. Add blueberries and spread with your fingers to press them down into the bread. Add remaining bread pieces in an even layer, then top with the reserved slices. Pour any remaining custard batter over top and brush with remaining melted butter.
• Transfer bread pudding onto a baking sheet and place in the center of the preheated oven. Bake until puffed and golden brown, about 1 hour. Let sit for at least 20 to 30 minutes before serving.
• Serve slightly warm or at room temperature.

Steps:

• Cut bread into 1/2-in. cubes; place into a greased 20-oz. baking dish. In a bowl, combine the egg yolk, cream, milk, sugar, butter, vanilla, nutmeg and cinnamon. Stir in blueberries. Pour over bread cubes. Cover and refrigerate for 30 minutes., Bake, uncovered, at 350° for 30 minutes or until top is golden brown and a knife inserted in the center comes out clean. Sprinkle with confectioners' sugar and serve warm.

Steps:

• Preheat oven to 350°. In a large bowl, combine eggs, cream, sugar and vanilla. Stir in blueberries and baking chips. Stir in bread cubes; let stand until bread is softened, about 15 minutes., Transfer to a greased 13x9-in. baking dish. Bake, uncovered, until a knife inserted in the center comes out clean, 50-60 minutes. Let stand 5 minutes before serving., For sauce, place baking chips in a small bowl. In a small saucepan, bring cream just to a boil. Pour over baking chips; whisk until smooth. Serve with bread pudding.

Steps:

• Preheat oven to 425 degrees
• Spray 2 qt shallow baking dish with non-stick spray.
• Beat eggs and sugar in bowl until light colored; add vanilla and orange peel.
• Add half-and-half; mix well.
• Place bread in baking dish; top with half of blueberries. Combine cream cheese and 2 T sugar; mix well.
• Drop cream cheese mixture by teaspoonfuls over blueberries and bread; sprinkle with remaining blueberries.
• Pour egg mixture over blueberries and bread. Wait 5 minutes. Bake at 350 degrees for 50-55 minutes.
• Sprinkle with powdered sugar; serve warm.

Steps:

• Preheat oven to 425°.
• Spray a 2 quart shallow baking dish.
• Bake the cubed bread for 8-10 minutes on a cookie sheet.
• Beat eggs and 3/4 cup sugar in bowl, until light colored.
• Add the orange peel and vanilla, then half & half; mix well.
• Put the toasted bread cubed in the dish and cover with half of the berries.
• Combine cream cheese and 2 tablespoons sugar, mixing well.
• Drop this over the berry and bread mixture.
• Sprinkle the remaining berries on top.
• Pour egg mixture over.
• Wait 5 minutes, then bake 50-55 minutes.
• Sprinkle the confectioners' sugar over before serving warm.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Tear bread into 1-inch pieces and place in an 8-inch square baking dish. Drizzle with melted butter and sprinkle with pecans and raisins.
• Whisk milk, sugar, eggs, cinnamon, and vanilla extract together in a medium bowl until combined and pour over bread mixture in the baking dish. Press gently on the bread until saturated. Let sit for a few minutes.
• Bake, uncovered, in the preheated oven until top is puffed but set, about 40 minutes. Pudding will settle back down as it cools.