Brioche And Berry Bread Pudding With Lemon Fondant 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:

• Position an oven rack in the middle of the oven; preheat oven to 350°.
• Butter an 8-inch square glass baking dish.
• Place the bread on a large baking sheet; drizzle with the butter.
• Sprinkle with 1 tablespoon sugar, and toss to coat.
• Spread the bread in a single layer and bake, stirring halfway through, for 15 minutes or until a deep golden brown.
• Let cool on the baking sheet.
• Meanwhile, bring the half-and-half just to a boil in a large heavy saucepan over medium-high heat.
• Remove the pan from the heat; stir in the zest and ginger; let stand, covered, for 20 minutes.
• Pour the half-and-half through a fine strainer set over a large glass measure or bowl, and wipe out the saucepan.
• Whisk together the eggs, the remaining 1/2 cup sugar, and the salt in a medium bowl.
• Slowly pour in the warm half-and-half, whisking constantly.
• Return mixture to the saucepan and cook, whisking constantly, over med-low heat for 5-7 minutes, until the custard has thickened and coats the back of a spoon; if you draw your finger across it, it should leave a track.
• Do not let the custard boil or scorch on the bottom; if tiny bubbles appear around the edges, remove the pan from the heat for a few minutes to cool the custard, continuing to whisk.
• Remove from the heat and whisk in the vanilla.
• Pour the mixture through a fine strainer set over a large glass measure or bowl.
• Transfer the bread to the baking dish and toss with the apricots.
• Pour the custard over the bread.
• Push down the bread with a spoon to submerge it.
• Let stand for 30 minutes, or until the bread is softened.
• Preheat the oven to 300°; have ready a roasting pan.
• Put on a kettle of water to boil for the water bath.
• Cover the baking dish with foil and seal the edges tightly.
• Place the baking dish in the roasting pan and place in the oven.
• Pour in enough boiling water the pan the come halfway up the sides of the baking dish.
• Bake for 1 hour.
• Carefully remove the foil and bake the bread pudding for 15 minutes longer, or until the top is golden brown but the center is still slightly jiggly.
• Carefully remove the baking dish from the pan and let cool slightly on a wire rack.
• Serve the pudding warm in bowls.

Steps:

• Preheat oven to 350°F Generously butter a large casserole dish, or 8 6-ounce ramekins. Pour in sugar, and rotate dish so all of the buttered surfaces are coated with sugar; knock out any excess sugar.
• In a medium bowl, whisk together eggs, milk, cream, vanilla, lemon zest and sugar, until well combined.
• Roughly tear bread into large pieces with your hands. Add bread to custard and stir to combine. Spread berries evenly over the bottom of the casserole, or divide amongst the prepared ramekins. Pour custard mixture into pan or divide amongst ramekins, and push down to submerge the bread. Sprinkle the top evenly with additional sugar, then refrigerate 10-15 minutes to soak.
• Bake in preheated oven 25 minutes, or until puffy, the custard is set, and the top is golden-brown. Set aside.
• In a mixing bowl, stir together confectioner's sugar, water, lemon zest and lemon juice, until smooth.
• When slightly cooled, if using individual ramekins, invert each pudding onto a serving plate; otherwise, simply dish a portion onto each plate. Drizzle pudding with lemon fondant. Serve with additional fresh berries.

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.

Steps:

• Heat oven to 350°F. Spray 2-quart casserole with cooking spray; coat with turbinado sugar, reserving any excess sugar.
• In small bowl, mash together berries and 1 to 2 tablespoons granulated sugar (less if berries are sweet, more if not); set aside.
• In 3-quart saucepan, heat 2 cups milk, the whipping cream, 2/3 cup granulated sugar and the salt over medium heat, stirring frequently, until mixture begins to simmer; remove from heat.
• In medium bowl, beat together 4 eggs, 4 egg yolks and 1 teaspoon vanilla, using a whisk, until light and creamy. To prevent curdling, gradually beat in milk mixture until blended.
• In large bowl, add bread cubes and egg mixture; carefully toss to coat. Add berry mixture; carefully toss until combined. Pour into casserole. Sprinkle with remaining turbinado sugar. Cover casserole with foil.
• Bake 30 minutes. Remove foil; bake 15 minutes longer or until golden brown. Let stand at least 30 minutes or until pudding sets. Serve warm or at room temperature; cover and refrigerate any remaining pudding.
• In 3-quart nonaluminum saucepan, heat 2 cups milk over medium heat, stirring frequently, until milk begins to simmer; remove from heat.
• In medium bowl, beat together remaining vanilla sauce ingredients, using whisk, until light and creamy. To prevent curdling, gradually beat in milk until blended; return mixture to saucepan. Heat over low heat, stirring frequently, until mixture thickens; remove from heat. Serve warm or at room temperature; cover and refrigerate any remaining sauce.