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
BRIOCHE BREAD PUDDING
Steps:
- Preheat the oven to 350°F / 180°C / Gas Mark 4 (if you have a convection/fan oven, reduce the temperature by about 20° or follow the manufacturer's instructions).
- Grease a 9x13-inch (23x33cm) oval baking dish with butter.
- Cut the brioche into roughly 1-inch (3cm) cubes and add to the baking dish.
- In a large bowl, whisk (or mix with an electric mixer) all the other ingredients: milk, sugar, cinnamon, vanilla, salt.
- Pour the custard into the baking dish. Move the bread cubes to ensure they are coated with the custard (milk-egg mixture) on all sides, press them in slightly. The mixture should cover almost all brioche cubes but the tips of the cubes should be above the milk mixture (they will crisp up nicely).
- Bake the pudding for about 40 minutes or until the pudding is golden and crispy on top and custard is set and not jiggly (you can measure the temperature of the bake to make sure it's baked through, it should be 160°F/71°C in the center of the pudding).
- Enjoy!
Nutrition Facts : Calories 535 kcal, ServingSize 1 serving
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.
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.
BRIOCHE-HONEY BREAD PUDDING
Forget skipping the fat or low cal when it comes to this recipe. Lots of eggs and cream...but really rich and good to eat. Takes some time, but really worth it.
Provided by TishT
Categories Dessert
Time 10h
Yield 12 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 350F.
- Bake bread cubes on baking sheet for 15 minutes stirring, until lightly toasted.
- Let cool.
- Shut off the oven With butter, grease shallow 3 qt baking dish.
- In a bowl, whisk eggs, cream, milk, honey, vanilla, cinnamon, nutmeg.
- Add bread: pour into baking dish.
- Cover and chill overnight Preheat oven to 350F.
- Bring 8 cups of water to boil Uncover bread mixture.
- Place baking dish in large roasting pan; pour enough boiling water into roasting pan to come halfway up sides of dish.
- Bake 1 hour or until a knife tests clean.
- Let cool on rack until warm.
- Dust with confectioners sugar and serve with creme anglaise Creme Anglaise: In a bowl, whisk yolks and sugar until slightly thickened and lemon colored, several minutes In a medium saucepan, heat milk over medium heat until bubbles form around edge.
- Slowly whisk hot milk into yolk mixture, pour back into saucepan.
- Place over medium low heat, stirring slowly and constantly scraping bottom and corners until sauce coats the back of the spoon.
- Should be the consistancy of eggnog- about 10 minutes or until 170F.
- Remove from heat; stir in vanilla.
- Strain through sieve into bowl.
- Set bowl of sauce in ice bath.
- Stir continuously with rubber until cool.
- Transfer to serving pitcher; cover with plastic.
Nutrition Facts : Calories 444.6, Fat 25.3, SaturatedFat 13.8, Cholesterol 323.8, Sodium 200.2, Carbohydrate 44.4, Fiber 0.5, Sugar 30.5, Protein 10.9
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
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
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
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5/5 (7)Total Time 40 minsCategory Breakfast, DessertCalories 578 per serving
- Meanwhile: Grease a 9x7-inch (24x19-centimeter) oven dish with butter (or spray with oil). Cut brioche bread into chunks (about an inch/2.5-centimeter thick) and transfer into the oven dish. Add chocolate chips and raisins.
- In a bowl (or jug), whisk together eggs, sugar, milk, heavy cream, cinnamon and nutmeg. Pour this mixture over the brioche pieces. To make sure every single one is covered in the liquid, use kitchen tongs (or a spoon) to move the bread around. Also, push the raisins down so they won’t get burnt during cooking.
HONEYED APPLE AND BRIOCHE BREAD PUDDING | RECIPE
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- Dice brioche. Cut apples into thin wedges. In a frying pan, heat honey on medium-high temperature for approx. 3 – 5 min., or until caramelized. Stir in butter, then add apple wedges, and toss to combine.
- Preheat oven to 180°C/350°F. Halve vanilla bean and scrape the seeds. Heat cream, milk, sugar, salt, ground nutmeg, ground cinnamon, and vanilla bean seeds in a saucepan and whisk together. Remove from heat. Whisk eggs and combine with diced brioche, apple wedges, and cream mixture in large bowl, then transfer into a baking dish. Transfer to the oven and bake for approx. 25 – 30 min.
- Remove bread pudding from the oven, dust with confectioner’s sugar, and bake for approx. 3 min. more at 220°C/440°F. Allow bread pudding to cool a bit, then serve with vanilla ice cream and a drizzle of honey. Enjoy!
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