Chocolate Orange Brioche Bread Pudding Recipes

CHOCOLATE-ORANGE BREAD PUDDING

Chocolate-Orange Bread Pudding image

Provided by Trisha Yearwood

Categories dessert

Time 1h10m

Yield 4 to 6 servings

Number Of Ingredients 14

Ingredients

Nonstick cooking spray, for the baking dish
4 large eggs
1 cup whole milk
1/2 cup heavy cream
3 tablespoons granulated sugar
1 teaspoon pure vanilla extract
1/4 teaspoon kosher salt
6 cups bread cubes (1-inch cubes), such as sourdough
1/2 cup dark chocolate chips
1 cup orange juice, fresh or store-bought
1/4 cup granulated sugar
1/4 cup packed light brown sugar
1 tablespoon cornstarch
1 navel orange, zested

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 BRIOCHE BREAD PUDDING WITH WARM VANILLA SAUCE

Chocolate Brioche Bread Pudding With Warm Vanilla Sauce image

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

Ingredients

4 eggs
1 cup sugar
1 teaspoon pure vanilla extract
2 tablespoons cocoa powder
2 1/2 cups half-and-half cream
6 ounces semi-sweet chocolate chips
6 -8 thick slices brioche bread, crusts removed (or other good white bread such as challah)
1/4 cup butter (1/2 stick)
1 cup sugar
1/2 cup half-and-half cream
1 tablespoon Bourbon (optional)
1/2 vanilla bean, split and scraped (or 1 teaspoon pure vanilla extract)
1/2 cup butter (1 stick)

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

CHOCOLATE ORANGE BRIOCHE BREAD PUDDING

Chocolate Orange Brioche Bread Pudding image

"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 maryjjohnson34

Categories Dessert

Time 1h30m

Yield 12 serving(s)

Number Of Ingredients 15

Ingredients

1 brioche bread, loaf cut into 1-inch cubes
8 large eggs
1 1/4 cups homogenized milk
1 cup 35% cream
1/2 cup granulated sugar
1/4 cup packed brown sugar
1 tablespoon grated orange zest
1/4 cup fresh orange juice
1 tablespoon orange-flavored liqueur
1 teaspoon pure vanilla extract
1/2 teaspoon cinnamon
1/2 teaspoon salt
1 (500 g) package pc dark chocolate with candied orange peel, finely chopped
2 tablespoons piece pure orange marmalade
1 1/2 teaspoons water

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

CHOCOLATE ORANGE BRIOCHE BREAD PUDDING

Chocolate Orange Brioche Bread Pudding image

"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

Ingredients

1 brioche bread, loaf
8 large eggs
1 1/4 cups homogenized milk
1 cup 35% cream
1/2 cup granulated sugar
1/4 cup packed brown sugar
1 tablespoon grated orange zest
1/4 cup fresh orange juice
1 tablespoon orange-flavored liqueur
1 teaspoon pure vanilla extract
1/2 teaspoon cinnamon
1/2 teaspoon salt
1 (500 g) package pc dark chocolate with candied orange peel, finely chopped
2 tablespoons piece pure orange marmalade
1 1/2 teaspoons water

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

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