BRIOCHE BREAD PUDDING
This brioche bread pudding is an impressive holiday dish that pleases the palate!
Provided by Renate
Categories Desserts Specialty Dessert Recipes Bread Pudding Recipes
Time 2h40m
Yield 16
Number Of Ingredients 20
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x12-inch glass baking dish with cooking spray.
- Spread bread cubes on an ungreased baking sheet.
- Bake in the preheated oven, stirring once or twice, until toasted, 5 to 7 minutes. Remove from the oven and set aside.
- Whisk eggs, sugar, and 1/8 teaspoon salt together in a large bowl until blended.
- Bring cream and half-and-half to a simmer in a medium saucepan. Remove from heat. Pour some of the hot cream mixture into the egg mixture, whisking quickly to avoid scrambling the eggs. Continue adding cream mixture slowly and whisking until all has been added. Whisk in vanilla extract and set custard aside to cool.
- Combine brown sugar and butter in a large skillet over medium-high heat; whisk until butter is melted and mixture is smooth. Whisk in rum, lemon juice, and 1/4 teaspoon salt. Add bananas and toss just until coated. Remove from heat.
- Toss 1/3 of the toasted bread in the prepared baking dish and top with 1/2 of the banana-syrup mixture. Layer with 1/2 of the remaining bread, the remaining banana-syrup mixture, and the remaining bread. Pour custard over the top and allow pudding to stand for 30 minutes, pressing down on the bread occasionally so it absorbs the custard.
- Cover bread pudding with aluminum foil and place the baking dish inside a large baking pan. Fill the large pan with warm water so it reaches halfway up the sides of the pudding dish.
- Bake in the preheated oven for 30 minutes. Uncover and bake until pudding has puffed up and the center is set, about 45 minutes longer. Remove from the water bath and let stand for 15 minutes.
- Meanwhile, pour powdered sugar evenly into a heavy saucepan. Cook, without stirring, over medium-high heat until sugar begins to melt and caramelize on the bottom, 3 to 4 minutes. Stir until all sugar is melted and smooth. Add 1 cup cream, rum, and salt; stir until smooth. Stir in remaining 1/4 cup cream. Remove from heat and stir in butter until caramel sauce is smooth. Serve with bread pudding.
Nutrition Facts : Calories 475.4 calories, Carbohydrate 50.6 g, Cholesterol 168.2 mg, Fat 26.4 g, Fiber 1.2 g, Protein 7 g, SaturatedFat 14.3 g, Sodium 259.3 mg, Sugar 34.3 g
VANILLA BRIOCHE BREAD PUDDING
Provided by Ina Garten Bio & Top Recipes
Categories dessert
Time 2h
Yield 9 to 10 servings
Number Of Ingredients 10
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 10-by-12-by-2-inch rectangular 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, drizzled with melted ice cream.
EASY BRIOCHE BREAD PUDDING
My mom always begs me to make her favorite dessert. This one I created was a winner. Moist and delicious, the addition of nuts and fruit make it extra special!
Provided by Lisa Boutin
Categories Desserts Specialty Dessert Recipes Bread Pudding Recipes
Time 50m
Yield 10
Number Of Ingredients 9
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.
Nutrition Facts : Calories 318.8 calories, Carbohydrate 41 g, Cholesterol 108.8 mg, Fat 13.7 g, Fiber 1.3 g, Protein 8.7 g, SaturatedFat 4.2 g, Sodium 272.2 mg, Sugar 19.2 g
VANILLA BRIOCHE BREAD PUDDING
"Warm vanilla bread pudding with cold creme anglaise. Now who wouldn't want to eat that for dessert??!" says Ina.
Provided by Ina Garten
Categories dessert
Time 2h10m
Yield 9 to 10 servings
Number Of Ingredients 10
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.
BOURBON BRIOCHE BREAD PUDDING
My husband wasn't a fan of bread pudding until I had him try a bite of mine from a local restaurant. I replicated it with some added bourbon, walnuts and a different type of bread. It's a keeper! -Cindy Worth, Lapwai, Idaho
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- Preheat oven to 375°. Pour 1/4 cup bourbon over raisins in a small bowl; let stand 5 minutes. Place bread in a greased 8-in. square baking dish. Top with walnuts, raisins and soaking liquid., In a large bowl, whisk eggs, cream, sugar, cinnamon, vanilla, nutmeg, salt and remaining bourbon until blended. Pour over bread; let stand until bread is softened ,about 15 minutes. , Bake, uncovered, until puffed, golden and a knife inserted in the center comes out clean, 35-40 minutes. Serve warm. If desired, serve with confectioners' sugar and whipped cream.
Nutrition Facts : Calories 469 calories, Fat 34g fat (19g saturated fat), Cholesterol 213mg cholesterol, Sodium 218mg sodium, Carbohydrate 30g carbohydrate (22g sugars, Fiber 1g fiber), Protein 9g protein.
BRIOCHE BREAD PUDDING
Categories Dairy Egg Dessert Bake Amaretto Frangelico Winter Bon Appétit Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Serves 8 to 10
Number Of Ingredients 8
Steps:
- Place bread cubes in 13 x 9 x 2-inch baking pan. Whisk eggs, whipping cream, milk, sugar, Frangelico, vanilla extract and almond extract in large bowl to blend. Pour over bread cubes. Let stand 30 minutes, occasionally pressing bread into custard mixture. (Can be prepared 2 hours ahead. Cover and refrigerate.)
- Preheat oven to 350°F. Arrange reserved bread crusts on baking sheet and bake until dry, about 10 minutes. Cool. Maintain oven temperature. Transfer crusts to food processor and grind until fine crumbs form. Sprinkle 1 cup crust crumbs over top of pudding. Bake until pudding is set in center, about 40 minutes. Cool slightly. Serve warm.
BRIOCHE BREAD PUDDING
Provided by Florence Fabricant
Categories project, dessert
Time 2h
Yield 8 servings
Number Of Ingredients 12
Steps:
- Slice the brioche half an inch thick and lightly toast the slices. Set aside. Put the raisins in a bowl, cover with the rum and set aside.
- Combine the milk and cream in a saucepan and scald.
- Beat eggs and yolks with sugar. Add vanilla and salt. Slowly whisk in warm milk and cream mixture.
- Butter a glass baking dish.
- Cut each slice of brioche in half and line the bottom of the baking dish with the slices, overlapping them slightly. Scatter half the raisins over the slices, then spoon on about a third of the egg mixture. Top with a second layer of slices and the remaining raisins. Pour in remaining egg mixture. Set aside for 30 minutes.
- Preheat oven to 300 degrees. Sprinkle the top of the pudding with cinnamon. Put in the oven and bake for about one hour, until the pudding is set. Serve while still warm.
Nutrition Facts : @context http, Calories 651, UnsaturatedFat 12 grams, Carbohydrate 73 grams, Fat 33 grams, Fiber 2 grams, Protein 13 grams, SaturatedFat 19 grams, Sodium 348 milligrams, Sugar 42 grams, TransFat 0 grams
BRIOCHE BREAD PUDDING WITH WHITE CHOCOLATE AND CARDAMOM
Inspired by the Swedish verb/noun fika-meaning coffee break or to enjoy a coffee break--this bread pudding is an easy and satisfying complement to any beverage. Similar to the Swedish cardamom bun made with brioche dough, the custard of this bread pudding is steeped with our favorite Nordic spices, cinnamon and cardamom.
Provided by Food Network
Categories dessert
Time 11h40m
Yield 6 to 8 servings
Number Of Ingredients 20
Steps:
- For the brioche: In the bowl of a stand mixer fitted with the dough hook, whisk the yeast and sugar together with the warm milk. Allow to sit for 5 to 7 minutes in a warm, draft-free place while the yeast blooms and forms a foamy raft on the surface. When this happens, your yeast is alive and ready to go.
- Whisk 4 of the eggs into the yeast mixture until thoroughly combined. Add the all-purpose flour, bread flour and salt. Start the mixer on low speed and mix for 2 minutes, until the dough begins to come together into a shaggy mass. Increase the speed to medium and mix the dough for 2 minutes more to activate the gluten.
- Add the softened butter 1 tablespoon at a time, allowing each addition to completely incorporate before adding the next. The dough will get very sticky. Continue mixing until the dough is shiny and smooth, 3 minutes.
- Transfer the dough to a well-greased large bowl, and cover with plastic wrap or a kitchen towel. Allow the dough to rise in a warm, draft-free place for 1 hour.
- After 1 hour, remove the plastic and scoop the dough onto a lightly floured surface. Punch down the dough by pressing it firmly with your hands until it deflates back to its original size. Spread it out slightly and fold the dough into thirds like a letter, bringing the top half over the center and the bottom half up and over the center. Place the dough back into the greased bowl, seam side down. Cover with plastic wrap and allow to chill in refrigerator for 6 hours or overnight.
- Grease an 8 1/2-by-4 1/2-inch loaf pan (6-cup capacity) with butter or shortening.
- Remove the chilled dough from the refrigerator and punch down once more. Scoop the dough out of the bowl onto a lightly floured surface and flatten into an 8-by-12-inch rectangle. Starting from a shorter end, roll the dough up to form a log and place, seam-side down, in the prepared pan.
- Cover the pan loosely with plastic wrap or a kitchen towel and allow to proof one last time in a warm draft-free place, until the dough expands to reach the top of the loaf pan, 1 to 2 hours. Preheat the oven to 350 degrees F.
- Beat the remaining egg and 1 tablespoon of water to make your egg wash. Lightly brush egg wash all over the top of brioche. Bake until it is deep golden brown on top, 35 to 40 minutes. (If you are unsure if the brioche is done, the internal temperature should measure 200 degrees F.) Allow the brioche to cool in the pan for 10 minutes, then turn out onto a wire rack and allow to cool to room temperature.
- For the bread pudding: Slice the brioche into 1-inch cubes and arrange on a baking sheet. Bake until the bread cubes are crisp and slightly crunchy but not as hard as croutons, 10 to 15 minutes. Remove from the oven and allow to cool while you prepare the custard.
- Add the milk to a medium saucepan and place over medium heat. Add the cinnamon, peppercorns and nutmeg. Smash the cardamom pods with bottom of a bowl or glass, just enough for pod to burst and release seeds and add to the pot. Split the vanilla bean lengthwise and scrape the seeds with the back of a paring knife. Add the pod and seeds to the milk. Bring to a simmer, then remove from the heat to allow the aromatics to steep for 10 minutes. Strain through a fine-mesh sieve.
- In a medium bowl, whisk together the eggs, sugar and sweetened condensed milk. Slowly stream into the infused milk mixture while whisking constantly.
- Add the toasted brioche to a 9-by-13-inch ovenproof glass pan. Pour the milk and egg mixture over. (You may have to add half the milk mixture and let the bread absorb it before adding the rest.) Sprinkle the white chocolate chips over the top.
- Bake until the custard is set, 35 to 40 minutes. If the bread pudding starts to brown too quickly, cover with aluminum foil for the duration of cooking time.
- Allow to cool for 10 minutes. Dust with confectioners' sugar before serving.
More about "bread pudding brioche recipes"
BRIOCHE BREAD PUDDING RECIPE WITH VANILLA CUSTARD - THE …
From thespruceeats.com
4/5 (43)Total Time 50 minsCategory Dessert, Brunch, Dinner, LunchCalories 265 per serving
MARY BERRY EASY BRIOCHE BREAD AND BUTTER PUDDING RECIPE …
From thehappyfoodie.co.uk
BERRY-BRIOCHE BREAD PUDDING RECIPE - KAREN DEMASCO - FOOD
From foodandwine.com
BRIOCHE BREAD PUDDING WITH BOURBON-BUTTERSCOTCH SAUCE
From countryliving.com
BRIOCHE BREAD PUDDING - WHAT SHOULD I MAKE FOR...
From whatshouldimakefor.com
BRIOCHE BREAD PUDDING WITH SALTED CARAMEL SAUCE
From katiebirdbakes.com
CHOCOLATE CHIP BRIOCHE BREAD PUDDING • THE HEIRLOOM PANTRY
From theheirloompantry.co
SIMPLE BRIOCHE BREAD PUDDING RECIPE - THE DAILY MEAL
From thedailymeal.com
BRIOCHE BREAD PUDDING - JOYOUS APRON
From joyousapron.com
HOW TO MAKE BRIOCHE BREAD PUDDING | KITCHN
From thekitchn.com
BRIOCHE BREAD PUDDING (CRAZY EASY!) - MOMSDISH
From momsdish.com
BRIOCHE AND BUTTER PUDDING - GREAT BRITISH CHEFS
From greatbritishchefs.com
BERRY BRIOCHE BREAD PUDDING - JO COOKS
From jocooks.com
IT DOESN’T GET EASIER THAN BREAD PUDDING - TRUST US ON THAT ONE
From guiltyeats.com
BRIOCHE BREAD PUDDING RECIPE - ELI ZABAR - FOOD & WINE
From foodandwine.com
You'll also love