CHOCOLATE ORANGE BRIOCHE BREAD PUDDING
"Toasting the brioche in the oven is a key step to the recipe. It helps to dry out the bread, which makes it even better at soaking up the custard for a moist, cake-like texture," shares Tom Filippou, executive chef for President's Choice Cooking School. "To make this more indulgent, serve it with vanilla bean ice cream or freshly whipped cream and garnish with a sprinkling of dark chocolate shavings."
Provided by vdelcarpio
Categories Dessert
Time 1h30m
Yield 12 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 350°F (180°C). Spread brioche in single layer on parchment paper-lined large baking sheet. Bake, stirring once, until golden; about 10 minutes.
- Meanwhile, whisk together eggs, milk, cream, granulated sugar, brown sugar, orange zest, orange juice, liqueur, vanilla, cinnamon and salt in large bowl until well combined.
- Spread a third of the brioche in bottom of a 9-cup (2.25 litre) casserole dish and sprinkle with a third of the chocolate. Repeat layers twice with remaining brioche and chocolate. Pour egg mixture over top, gently pressing down on brioche mixture to moisten.
- Cover with foil; bake 35 minutes. Uncover, bake until puffed, golden brown and set in centre, about 30 to 35 minutes, covering with foil if top begins to overbrown.
- Stir together marmalade and water in small bowl; brush on bread pudding. Let cool 20 minutes.
Nutrition Facts : Calories 332.9, Fat 10.3, SaturatedFat 5.4, Cholesterol 148.7, Sodium 233.5, Carbohydrate 55.4, Fiber 0.9, Sugar 50.4, Protein 6.2
ORANGE-CHOCOLATE BREAD PUDDING
Provided by Food Network Kitchen
Categories dessert
Time 2h50m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Heat the milk, 1 cup sugar and 1/2 cup orange juice concentrate in a saucepan over medium-low heat until the sugar dissolves, stirring. Cool slightly. (It's OK if the mixture curdles slightly.)
- Whisk the milk mixture, 2 tablespoons bourbon and the whole eggs and yolks in a large bowl; fold in the bread. Cover and refrigerate until the liquid is absorbed, about 1 hour 30 minutes.
- Preheat the oven to 350 degrees F. Butter a 9-by-13-inch baking dish. Fold the chocolate chunks into the bread mixture. Spread evenly in the baking dish and sprinkle with sugar. Bake until a knife inserted into the center comes out clean, about 1 hour 20 minutes.
- Meanwhile, make the sauce: Melt 4 tablespoons butter in a small saucepan over medium heat. Add the remaining 1/2 cup sugar and cook, stirring, until lightly caramelized, 5 to 6 minutes. Whisk in the remaining 1 cup orange juice concentrate, 3/4 cup bourbon and the salt. Cook until thick, 10 to 15 minutes. Stir in the cream and simmer until the sauce coats a spoon, about 10 more minutes. Slice the bread pudding and drizzle with the sauce.
BURNT ORANGE BREAD PUDDING
Provided by Food Network
Categories dessert
Time 2h40m
Yield 6 to 8 servings
Number Of Ingredients 23
Steps:
- Preheat the oven to 350 degrees F. Butter a 9-by-5-inch glass loaf pan or an 8-inch square glass baking pan.
- Arrange the brioche on a wire rack to dry out. Crack the eggs into a mixing bowl and whisk until blended. Add the sugar and whisk until smooth. (Whisk really well or you'll get scrambled eggs when placed in the oven.) Add the milk, vanilla and salt and whisk until completely blended. Pour the custard through a fine-mesh sieve into another bowl. Whisk in the citrus zest.
- Place the brioche in the prepared pan, cutting to fit as needed. Pour the custard evenly over the bread, filling the dish to the top. You may not be able to add all of the custard at this point. Let the mixture sit for 15 minutes, so that the bread can absorb the custard.
- Just before baking, top off the dish with more of the remaining custard if the previous addition has been completely absorbed. Cover the dish with foil and bake until it has just set (no color is necessary), about 1 hour 15 minutes for a loaf pan and 35 to 45 minutes for an 8-inch square pan. To test for doneness, uncover the dish, slip a knife into the center and push the bread aside. If the custard is still very liquid, cover the dish and return the pudding to the oven for another 10 minutes. If only a little liquid remains, the pudding is ready to come out of the oven. The custard will continue to cook after it is removed from the oven and it will set up as it cools.
- Let cool for about 10 minutes before serving. You can serve the bread pudding by slicing it and removing each slice with an offset spatula, or by scooping it out with a serving spoon. Divide the bread pudding among plates. Add a scoop of ice cream. Top with Burnt Oranges and drizzle with Caramel Sauce. Top with a dollop of whipped cream.
- Preheat the grill to medium. Dust the orange wedges with sugar. Grill until char marks appear, 2 to 3 minutes on each side.
- In a medium, heavy saucepan, combine the sugar, 1/2 cup water, the corn syrup and salt. (Use a good-size pan because the caramel will boil vigorously and the volume will increase dramatically as soon as the hot cream is added.) Bring to a boil over medium heat, stirring to dissolve the sugar. Let the mixture boil, without stirring, until amber colored. Watch the sugar mixture carefully as it cooks to avoid burning the sugar. From the time the mixture started to boil, it takes over 15 minutes to reach an amber color. Remove from the heat. The mixture will continue to cook off the heat and become darker, so make sure to have the cream close by.
- Carefully and slowly add the warm cream to the caramel. The mixture will boil vigorously at first. Let the mixture simmer down and then whisk until smooth. Add the lemon juice and vanilla.
- Cut the butter into 1-inch chunks and add to the caramel sauce, one piece at a time, whisking constantly after each addition. Whisk the caramel periodically as it continues to cool. Pour the caramel sauce into an airtight container such as a glass jar and store in the refrigerator. This will keep for up to a month.
CHOCOLATE-ORANGE BREAD PUDDING
Provided by Trisha Yearwood
Categories dessert
Time 1h10m
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- For the pudding: Preheat the oven to 350 degrees F. Lightly spray a 2-quart baking dish with nonstick cooking spray.
- Whisk together the eggs, milk, cream, granulated sugar, vanilla and salt in a large bowl. Pour in the bread and chocolate chips. Toss until the bread is coated on all sides and the chocolate is distributed. Pour into the prepared baking dish. Bake until puffed and golden brown, 45 to 50 minutes.
- For the sauce: Meanwhile, place a small saucepot over medium-high heat. Set aside 1 tablespoon of the orange juice. Pour the remaining orange juice and sugars into the saucepot and whisk until combined. Bring to a simmer and simmer, whisking occasionally, until the sugars dissolve, about 10 minutes.
- Whisk together the reserved orange juice and cornstarch in a small bowl. Pour into the sauce and whisk until combined. Cook until the sauce becomes syrupy, about 5 minutes. Stir in the orange zest. The sauce will thicken more as it cools. Pour the warm sauce over the pudding and serve.
CHOCOLATE ORANGE SOUFFLé BREAD PUDDING
Impress your family & friends with this delicious but very easy make-ahead pudding, with some naughty but very nice ingredients: two types of chocolate, fresh oranges & more than a splash of Cointreau for that special touch! It can be made up to 2-3 days in advance - the longer it steeps in the chocolate & cointreau mixture, the fluffier & lighter it will be when cooked, hence a Soufflé Bread & Butter pudding. Serve with fresh whipped cream or Ice cream & garnish with grated orange zest & white chocolate curls. Serve in small portions because it is very rich.
Provided by French Tart
Categories Dessert
Time P3DT30m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- You will also need a shallow ovenproof baking dish lightly buttered, about 8" x 8" square or 7" X 9".
- Start at least 6 hours before you need to bake the pudding; it can be prepared up to 2-3 days beforehand & covered and stored in the fridge.
- Remove the crusts from the slices of bread & cut each slice into 4 triangles.
- Place the white chocolate, dark chocolate, whipping cream, Cointreau, brown sugar, butter and cinnamon in a bowl & set the bowl over a saucepan of barely simmering water, stirring the mixture well, until the butter and chocolate have melted and the sugar has completely dissolved.
- Remove the bowl from the heat and give it a good stir to amalgamate all the ingredients.
- Add the orange zest & mix well again.
- In a separate bowl, whisk the eggs and then pour the chocolate mixture over them and whisk again very thoroughly to blend them together.
- Spoon about half an inch of the chocolate mixture into the base of your buttered baking dish and arrange half the bread triangles over the top of the chocolate mixture in overlapping rows.
- Pour half the remaining chocolate mixture all over the bread triangles & smooth the mixture evenly over them.
- Arrange the remaining bread triangles over the top & then pour on the rest of the chocolate mixture.
- Using a spoon, press the bread gently down so that it is covered very evenly with the liquid as it cools.
- Cover the dish with Clingfilm and allow to stand at room temperature for about 2-3 hours before transferring it to the fridge for a minimum of 6 hours, preferably 48 to 72 hours before cooking.
- When you are ready to cook the pudding, pre-heat the oven to 180C/350F or Gas Mark 4. Remove the clingfilm, sprinkle a little more cinnamon on top & bake in the oven for 30-35 minutes, or until the top is crunchy & the pudding is well risen & still soft inside.
- Serve with freshly whipped cream or ice cream & garnish with some zest of fresh orange & some large white chocolate curls.
- N.B.Place the white chocolate in the freezer & use a potato peeler to make your chocolate curls!
Nutrition Facts : Calories 947.7, Fat 72.2, SaturatedFat 43.3, Cholesterol 268.7, Sodium 484.9, Carbohydrate 73.1, Fiber 5.9, Sugar 42.9, Protein 14.5
CHOCOLATE BRIOCHE BREAD PUDDING WITH WARM VANILLA SAUCE
Serve this moist and delicious chocolate brioche bread pudding warm, drizzled with the exquisite warm vanilla sauce. Lovely for brunch with mimosas and a cup of my French Vanilla Cafe au Lait recipe #412890. Heaven!
Provided by BecR2400
Categories Dessert
Time 1h15m
Yield 12 serving(s)
Number Of Ingredients 13
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!
Nutrition Facts : Calories 404.8, Fat 24.5, SaturatedFat 14.7, Cholesterol 123.4, Sodium 131.6, Carbohydrate 45.5, Fiber 1.1, Sugar 41.3, Protein 4.8
BRIOCHE PUDDING
Brioche pudding is a bit like bread and butter pudding but with raspberries and white chocolate - a favourite with the children.
Provided by Catnarla
Time 40m
Yield Serves 6
Number Of Ingredients 0
Steps:
- Put half the brioche, chocolate and raspberries in the dish.
- Meanwhile whisk together the creme fraiche, eggs & vanilla extract.
- Layer half the mixture over the brioche dish.
- Then layer brioche, chocolate and raspberries, followed by creme fraiche and egg mix.
- Bake for 20 mins at 160 C.
CHOCOLATE BREAD PUDDING
Not another bread pudding.... oh, but this is the best for those chocolate lovers. This is a simple and delicious bread pudding that takes no time to make and your family will love it. I make this Bread Pudding with Recipe #209836 or you can use whatever sauce you prefer.
Provided by Vseward Chef-V
Categories Dessert
Time 1h10m
Yield 12 serving(s)
Number Of Ingredients 13
Steps:
- Preheat the oven to 325 degrees F.
- Lightly grease a 13 by 9-inch baking dish. Place the bread in the baking dish.
- In a large bowl, whisk together the milk, cream, and liqueur.
- In another bowl, combine the granulated and brown sugars with the cocoa powder and mix well. Add this to the milk mixture and whisk to combine.
- Add the vanilla and almond extracts and the cinnamon to the beaten eggs. Combine the egg mixture with the milk mixture and mix well. Stir in chocolate chips and pecans. Pour the mixture evenly over the bread cubes; let stand, stirring occasionally, for at least 20 minutes, or until the bread has absorbed most of the milk mixture. Bake the pudding for 1 hour, or until set; a knife inserted into the center of the pudding should come out clean. Serving the pudding warm, or refrigerate it and serve chilled.
- Serve it warm or cold, with whipped cream or a dessert sauce.
Nutrition Facts : Calories 1246.2, Fat 24.1, SaturatedFat 8.8, Cholesterol 108.3, Sodium 1533.1, Carbohydrate 216.7, Fiber 9.6, Sugar 56.5, Protein 40.6
ORANGE PUDDING
When I was 13 years old, I always made this dessert for my family and they loved it so much. I made Orange Pudding every Sunday and yes it is so easy a 13 year old can make it ...... I hope you enjoy
Provided by Jessie
Categories Dessert
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Wash the Orange in cold water and wipe dry.
- Grate the outer yellow rind of the Orange on the finest grid of the grater.Remove the grated grind from the grater with a fork. You should have about 5ml of yellow grind, it will look like an oily pulp.
- Cut the orange in half with a vegetable knife and squeeze juice with a citrus juicer.Pour the juice into a measuring jug. Add more orange juice until you have 500ml.
- Measure out 60ml cold water into a tea cup. Sprinkle the gelatine powder on the cold water so that all of it gets wet, leave for 5 minutes until it thickens.
- Pour the 60ml boling water on the gelatine and stir with a teaspoon. It will become clear when the gelatine has dissolved.
- Separate the eggs carfully. Drop the egg whites into the small mixing bowl and the yolks in a large mixing bowl.
- Whisk the egg yolks with an electric hand mixer . Whisk the sugar in 1 tablespoon at a time . The mixture will become creamy and light.
- Add the orange rind and orange juice ( this was in step 3 ) Stir with the tablespoon. Add the gelatine and stir until well mixed.
- **Leave the mixture in the fridge until partly set. ( Put a spoon through the pudding to make sure that it has partly set)**.
- Wash the whisk and dry it throughlty. Whisk the egg whites until a stiff white foam clings to the whisk. *** DO NOT WHISK ANY LONGER *** Whisk the partly set pudding with the same whisk ( you don't have to wash the whisk ;D ).
- Fold the stiff egg whites carefully into the thick orange pudding using a table spoon. DO NOT STIR .
- Pour the orange dessert into pudding bowls and allow it to set properly in the fridge . ***** serve it with cream or custard *****.
More about "chocolate orange brioche bread pudding recipes"
CHOCOLATE AND ORANGE BRIOCHE PUDDING | DESSERT RECIPES ...
From womanandhome.com
3/5 (443)Category DessertServings 6Total Time 1 hr
CHOCOLATE ORANGE BRIOCHE BREAD PUDDING - HOME …
From canadianhometrends.com
Estimated Reading Time 2 mins
ORANGE SCENTED BRIOCHE PUDDING | NIGELLA'S RECIPES ...
From nigella.com
CHOCOLATE BREAD AND BUTTER PUDDING WITH BRIOCHE RECIPES
From yummly.com
BLACKBERRY, ORANGE AND CHOCOLATE BREAD PUDDING FOR ONE ...
From cookinggoals.com
CHOCOLATE BRIOCHE BREAD AND BUTTER PUDDING - DASH MADE FOR
From dashmadefor.blogspot.com
CHOCOLATE ORANGE BREAD AND BUTTER PUDDING - SOPHIE LAETITIA
From sophielaetitia.blog
CHOCOLATE BREAD PUDDING (WITH BRIOCHE) - FEAST GLORIOUS FEAST
From feastgloriousfeast.com
CHOCOLATE BRIOCHE BREAD PUDDING RECIPE - LOS ANGELES TIMES
From latimes.com
CHOCOLATE BREAD AND BUTTER PUDDING WITH BRIOCHE RECIPES
From yummly.co.uk
CHOCOLATE BRIOCHE BREAD PUDDING - CREATE THE MOST AMAZING ...
CHOCOLATE ORANGE BRIOCHE BREAD PUDDING RECIPE - FOOD.COM ...
From pinterest.co.uk
DARK CHOCOLATE ORANGE BREAD PUDDING | FLORIDA'S NATURAL
From floridasnatural.com
CHOC-ORANGE BREAD AND BUTTER PUDDING RECIPE - MYFOODBOOK
From myfoodbook.com.au
ORANGE & WHITE CHOCOLATE BREAD AND BUTTER PUDDING ...
From somebodyfeedseb.com
CHOCOLATE BRIOCHE BREAD PUDDING - ANOTHERTABLESPOON
From anothertablespoon.com
CHOCOLATE BRIOCHE BREAD PUDDING RECIPE - CREATE THE MOST ...
From recipeshappy.com
CHOCOLATE ORANGE BRIOCHE BREAD & BUTTER PUDDING - HOBBS ...
From hobbshousebakery.co.uk
CHOCOLATE BRIOCHE BREAD AND BUTTER PUDDING - RAPID MY BUZZ
From rapidmybuzz.blogspot.com
CHOCOLATE ORANGE BRIOCHE BREAD PUDDING – CHRISTMAS
From christmas.popandthistle.com
PANDORO BREAD PUDDING WITH CHOCOLATE AND ORANGE ...
From apuginthekitchen.com
DARK CHOCOLATE - ORANGE BREAD PUDDING - DINING WITH DEBBIE
From diningwithdebbie.net
ORANGE BRIOCHE FRENCH TOAST - ANOTHERTABLESPOON
From anothertablespoon.com
ORANGE CHOCOLATE CHIP BREAD AND BUTTER PUDDING | SAINSBURY ...
From recipes.sainsburys.co.uk
CHOCOLATE CHIP BRIOCHE BREAD PUDDING BEST RECIPES
From recipesforweb.com
DARK CHOCOLATE ORANGE BREAD PUDDING - EAT GOOD 4 LIFE
From eatgood4life.com
BRIOCHE BREAD PUDDING - EVERYDAY DELICIOUS - FOOD BLOG
From everyday-delicious.com
CHOCOLATE ORANGE BRIOCHE BREAD PUDDING | MILDMAY TOWN CRIER
From mildmaycrier.com
CHOCOLATE BRIOCHE BREAD - ALL INFORMATION ABOUT HEALTHY ...
From therecipes.info
RECIPE OF THE DAY: THREE EASY AND DELICIOUS PUDDING ...
From citizen.co.za
CHOCOLATE AND ORANGE BRIOCHE PUDDING RECIPE - FOOD NEWS
From foodnewsnews.com
ORANGE AND CHOCOLATE BREAD AND BUTTER PUDDING - MAKES ...
From makesbakesanddecor.com
HOW TO MAKE CHOCOLATE ORANGE BRIOCHE BREAD PUDDING ...
From myfoodblog.com.au
CHOCOLATE ORANGE BREAD PUDDING - WEST OF THE LOOP
From westoftheloop.com
DELICIOUS CHOCOLATE ORANGE BRIOCHE PUDDING WITH ICE-CREAM ...
From startsat60.com
CHOCOLATE ORANGE PANETTONE BREAD PUDDING - SOMETHING SWEET ...
From somethingsweetsomethingsavoury.com
ORANGE AND CHOCOLATE BRIOCHE TARTS RECIPE - FOOD NEWS
From foodnewsnews.com
You'll also love