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 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.

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:

• 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.

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.

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.

Steps:

• Put the sultanas in a bowl, pour over the rum and leave to soak for 30 mins. Meanwhile, put the butter in a small pan and heat until melted. Continue to cook until the butter starts to turn a nutty brown colour, then remove from the heat and pour a little of the brown butter into the bases of six ovenproof mini pudding basins, swirling it around the sides. Cut the brioche rolls into thirds, then cut a slit in the side of each (if not already split) and stuff a few sultanas into the slits. Put three brioche pieces, cut-side down, into each basin and pour the rest of the butter over and around the sides.
• Heat the oven to 160C/140C fan/gas 3. Bring the milk, cream and vanilla almost to the boil. Whisk the eggs with the sugar in a separate bowl, then slowly whisk the hot milk mixture into the eggs until you have a smooth, thin custard. Divide most of it between the basins - do this slowly so the brioche can soak it up. When the basins are almost full, transfer to a roasting tin and fill it with enough boiling water to come halfway up the sides. Top up the basins with the remaining custard, put the tin in the oven and bake for 45 mins. Remove from the oven and leave to cool for 5 mins.
• To make the sauce, sprinkle the sugar over the base of a pan and heat, tilting the pan, until the sugar starts to melt and caramelise. Once the caramel is golden, carefully add the cream and rum with a pinch of salt and melt everything together. Turn out the puddings and pour a little of the sauce over each. Serve with extra cream, if you like.

Steps:

• For rhubarb:
• Whisk preserves and 1/2 cup water in heavy large skillet over medium heat until preserves dissolve. Sprinkle ginger and orange peel over. Scatter rhubarb evenly in skillet. Bring mixture to simmer over medium heat, occasionally stirring very gently, until rhubarb is slightly tender but still intact, about 10 minutes. Pour mixture into large sieve set over large saucepan. Let drain 15 minutes. DO AHEAD: Can be made 1 day ahead. Cover fruit and syrup separately and chill.
• For pudding:
• Preheat oven to 350°F. Whisk sugar and eggs in medium bowl. Place milk and cream in heavy medium saucepan. Scrape in seeds from vanilla bean. Bring to simmer over medium heat. Gradually add hot cream mixture to egg mixture, whisking custard to blend.
• Butter 13 x 9 x 2-inch oval baking dish. Arrange enough bread slices in dish to cover bottom (some spaces will remain between slices). Spoon half of rhubarb evenly over. Repeat with bread and rhubarb. Pour custard over. Place baking dish in roasting pan. Add enough hot water to pan to come halfway up sides of dish.
• Bake pudding until just set in center, about 50 minutes. Remove from oven. Let stand in water bath 30 minutes; remove.
• Boil reserved syrup until reduced to 1 cup, about 10 minutes. Keep warm.
• Brush top of pudding with some rhubarb syrup. Spoon warm pudding into bowls; top with syrup and whipped cream.

Steps:

• Preheat the oven to 350F degrees .
• Melt 1/2 stick butter in a 9 x 13-inch glass baking dish.
• Cut brioche bread into 2-inch cubes, and press into the buttered dish.
• In a medium bowl, stir together all other ingredients (except chocolate chips), stirring to combine well, and pour evenly over the cubed Brioche.
• Sprinkle chocolate chips on top.
• Bake the pudding for 45 minutes to 1 hour.
• Warm Vanilla Sauce:.
• Meanwhile, place all vanilla sauce ingredients in sauce pan.
• Heat gently and stir often. Don't overcook, only about 5 minutes. Remove vanilla pod just before serving.
• Scoop bread pudding into twelve individual serving dishes, drizzle 2 spoonfuls of warm vanilla sauce over top of each serving. Heaven!

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.

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.