Bread Pudding Brioche Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

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



Vanilla Brioche Bread Pudding image

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.

1 (12-ounce) brioche loaf
3 extra-large whole eggs
8 extra-large egg yolks
4 cups half-and-half
1 cup whole milk
1 1/4 cups granulated sugar
2 teaspoons pure vanilla extract
Seeds scraped from 1 vanilla bean
Confectioners' sugar, for dusting
2 pints vanilla ice cream, such as Häagen-Dazs, melted

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



Bourbon Brioche Bread Pudding image

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.

1/2 cup bourbon, divided
1/2 cup raisins
2-1/2 cups brioche bread, toasted
1/3 cup finely chopped walnuts
4 large eggs
1-3/4 cups heavy whipping cream
1/3 cup sugar
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
1/2 teaspoon ground nutmeg
1/4 teaspoon salt
Confectioners' sugar and whipped cream, optional

GRILLED BLACKBERRY BRIOCHE BREAD PUDDING

Don't heat up the house when you want to bake a blackberry brioche bread pudding in the summertime - make a package and pop it on the grill. Scoop into bowls and top with whipped cream or ice cream to serve!

Provided by Julie Hubert

Categories     Desserts     Specialty Dessert Recipes     Bread Pudding Recipes

Time 1h15m

Yield 6

Number Of Ingredients 10



Grilled Blackberry Brioche Bread Pudding image

Steps:

  • Preheat an outdoor grill for medium-high heat, approximately 375 degrees F (190 degrees C).
  • Whisk milk, eggs, sugar, vanilla extract, and salt together in a large bowl. Fold in bread cubes, blackberries, and cream cheese. Set aside until liquid is absorbed, about 15 minutes.
  • Place a layer of heavy duty aluminum foil or 2 layers of regular aluminum foil on a flat surface. Brush aluminum foil with melted butter.
  • Arrange bread mixture in the center of the aluminum foil. Bring short ends together; fold over twice to seal. Bring sides in, leaving room for steam to form; fold over twice to seal.
  • Grill over indirect heat until bread pudding is puffed, liquid is absorbed, and edges are toasty, about 35 minutes.
  • Remove package from the grill; open carefully using tongs or mitts. Cool for 10 minutes.

Nutrition Facts : Calories 414.6 calories, Carbohydrate 50.1 g, Cholesterol 144.7 mg, Fat 19.3 g, Fiber 3.2 g, Protein 11 g, SaturatedFat 8.3 g, Sodium 473.8 mg, Sugar 25.7 g

1 cup milk
2 eggs
½ cup white sugar
1 teaspoon vanilla extract
½ teaspoon sea salt
12 ounces brioche bread, cut into 3/4-inch cubes
1 pint blackberries, halved
4 ounces cream cheese, chilled and diced
aluminum foil (such as Reynolds Wrap®)
1 tablespoon unsalted butter, melted

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



Easy Brioche Bread Pudding image

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

7 (1 inch) thick slices brioche bread
2 tablespoons butter, melted
¼ cup chopped pecans
¼ cup raisins
1 ¾ cups milk
½ cup white sugar
3 eggs, beaten
1 teaspoon ground cinnamon
1 teaspoon vanilla extract

VANILLA BRIOCHE BREAD PUDDING

Provided by Ina Garten Bio & Top Recipes

Categories     dessert

Time 2h

Yield 9 to 10 servings

Number Of Ingredients 10



Vanilla Brioche Bread Pudding image

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.

1 (12-ounce) brioche loaf
3 extra-large whole eggs
8 extra-large egg yolks
4 cups half-and-half
1 cup whole milk
1 1/4 cups granulated sugar
2 teaspoons pure vanilla extract
Seeds scraped from 1 vanilla bean
Confectioners' sugar, for dusting
2 pints vanilla ice cream, such as Haagen-Dazs, melted

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



Brioche Bread Pudding image

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

cooking spray
1 (1 pound) loaf brioche bread, cut into 3/4-inch cubes
6 large eggs
¾ cup white sugar
⅛ teaspoon salt
1 ½ cups heavy whipping cream
1 ½ cups half-and-half
1 teaspoon vanilla extract
¼ cup dark brown sugar
3 tablespoons unsalted butter
¼ cup rum
1 tablespoon fresh lemon juice
¼ teaspoon salt
4 ripe bananas, sliced
aluminum foil
2 cups powdered sugar
1 ¼ cups heavy whipping cream
¼ cup dark rum
¼ teaspoon salt
1 tablespoon unsalted butter

BRIOCHE BREAD PUDDING

Categories     Dairy     Egg     Dessert     Bake     Amaretto     Frangelico     Winter     Bon Appétit     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher

Yield Serves 8 to 10

Number Of Ingredients 8



Brioche Bread Pudding image

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.

1 1-pound brioche or egg bread loaf, crusts trimmed and reserved, bread cut into 1/2-inch cubes
8 large eggs
2 cups whipping cream
2 cups whole milk
2 cups sugar
1/4 cup Frangelico (hazelnut liqueur) or amaretto
1 tablespoon vanilla extract
1/2 teaspoon almond extract

BRIOCHE BREAD PUDDING

I love bread pudding but I wanted one that was more loaf like and firm. This is what I came up with.

Provided by Possumgirl Randy

Categories     Dessert

Time 45m

Yield 8 serving(s)

Number Of Ingredients 8



Brioche Bread Pudding image

Steps:

  • Mix together the milk, creme fraiche, eggs, sugar and vanilla until well blended, then stir in the raisins and orange peel. Pull off smallish hunks of brioche and stir into the milk mixture. Really mash the brioche around. Let it stand for about ten minutes, soaking up liquid, then smoosh it around some more with a wooden spoon. It can't be too smooshed up.
  • Spoon it into a loaf mold. I use the silicone pans because I find them so easy to use. If you DO use them, remember to let the bread pudding cool in the pan before trying to unmold it. Then bake at 200 degrees C for about 35 minutes, or until a knife comes out clean.

Nutrition Facts : Calories 335.8, Fat 13.6, SaturatedFat 8, Cholesterol 98.2, Sodium 60.7, Carbohydrate 52.7, Fiber 1.4, Sugar 43.8, Protein 4.3

300 g brioche bread
1/4 liter milk
1 cup creme fraiche or 1 cup sour cream
2 eggs
120 g sugar
1 teaspoon vanilla
250 g golden raisins
100 g candied orange peel

BRIOCHE BREAD PUDDING

Provided by Florence Fabricant

Categories     project, dessert

Time 2h

Yield 8 servings

Number Of Ingredients 12



Brioche Bread Pudding image

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

1 loaf brioche
1 cup raisins
1/4 cup warm rum
2 cups milk
2 cups heavy cream
4 eggs
2 egg yolks
1 cup sugar
Pinch of salt
1 teaspoon vanilla extract
Butter for the baking dish
1 teaspoon cinnamon

More about "bread pudding brioche recipes"

BRIOCHE BREAD PUDDING - EVERYDAY DELICIOUS
Apr 7, 2021 Step by step instructions: STEP 1: (photo 1) Grease your baking dish with butter. Cut the brioche bread into cubes (about 1-inch/3cm), add to …
From everyday-delicious.com
5/5 (5)
Total Time 50 mins
Category Breakfast, Dessert
Calories 535 per serving
  • 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).
  • In a large bowl, whisk (or mix with an electric mixer) all the other ingredients: milk, sugar, cinnamon, vanilla, salt.
brioche-bread-pudding-everyday-delicious image


BRIOCHE BREAD PUDDING | WILLIAMS SONOMA
Position a rack in the center of an oven and preheat to 350°F. Butter two 10-oz. individual pie dishes and divide the brioche cubes between them. In a saucepan over medium heat, warm the cream until steam starts to rise, 3 to 5 minutes. …
From williams-sonoma.com
brioche-bread-pudding-williams-sonoma image


BRIOCHE BREAD PUDDING RECIPE - HAPPY FOODS TUBE
Nov 14, 2020 Brioche bread pudding: Preheat oven to 350 Fahrenheit (175 Celsius). Meanwhile: Grease a 9×7-inch (24×19-centimeter) oven dish with butter (or spray with oil). Cut brioche bread into chunks (about an inch/2.5 …
From happyfoodstube.com
brioche-bread-pudding-recipe-happy-foods-tube image


BRIOCHE BREAD PUDDING RECIPE WITH VANILLA CUSTARD - THE …
Oct 13, 2009 Add the warmed egg mixture back into the hot milk and whisk in the sugar, vanilla, brandy, citrus zest, and spices until the mixture is smooth. Toss the custard with the bread …
From thespruceeats.com
Ratings 42
Calories 265 per serving
Category Dessert, Brunch, Dinner, Lunch


BREAD & BUTTER PUDDING! - JANE'S PATISSERIE
Oct 24, 2022 Spread a small amount of unsalted butter onto each piece of bread, and then put the bread into your dish. Sprinkle on your raisins and chocolate chips! In a jug, whisk together …
From janespatisserie.com


PRESSURE COOKER APPLE RAISIN BREAD PUDDING - MSN.COM
Instructions. Preheat the oven to 350 f. Slice the bread into thick slices. Place the bread slices onto the baking sheets and toast for about 15 minutes or until the bread is turning golden …
From msn.com


BRIOCHE BREAD PUDDING (CRAZY EASY!) - MOMSDISH
Dec 18, 2021 Instructions. Cut the brioche slices into half. Assemble them in a baking dish. Between each slice add in a couple of pieces of pear. In a separate bowl, whisk the heavy …
From momsdish.com


PUMPKIN BREAD PUDDING RECIPE | KITCHN
2 days ago Cut 1 (1-pound) loaf challah bread into 1-inch cubes (about 8 cups). Arrange in an even layer on a rimmed baking sheet. Bake until lightly toasted, about 10 minutes. Let cool …
From thekitchn.com


BRIOCHE BREAD PUDDING - FOOD LION
Mar 5, 2018 Directions. Tear up bread into bite sized pieces and add to a greased 9"X13" baking dish. Sprinkle walnuts over bread. In a separate bowl, combine eggs, milk, cream, …
From foodlion.com


BREAD & BUTTER PUDDING! - THE-GREATEST-BARBECUE-RECIPES
Oct 24, 2022 *This submit could include affiliate hyperlinks. Please see my disclosure for extra particulars!* Deliciously straightforward and traditional bread & butter pudding with a fast …
From the-greatest-barbecue-recipes.com


BERRY-BRIOCHE BREAD PUDDING RECIPE - KAREN DEMASCO
Jun 8, 2017 Directions. Preheat the oven to 350°. Butter an 8-by-11-inch baking dish and coat the dish with the turbinado sugar. In a large saucepan, bring the cream, milk, 2/3 cup of the …
From foodandwine.com


BLUEBERRY BRIOCHE BREAD PUDDING | RUSTIC FAMILY RECIPES
Aug 9, 2022 Preheat the oven to 350F. Grease a 9×13 glass pan with the butter. Set aside. Cut the brioche into cubes about 1-2 inches. I usually will cut 1 slice of the bread into 6 pieces. …
From rusticfamilyrecipes.com


MARY BERRY EASY BRIOCHE BREAD AND BUTTER PUDDING RECIPE - THE …
Method. 1. You will need a 28cm (11in) wide-based round ovenproof dish, and a roasting tin large enough to place it in. 2. Cut the brioche loaf into 1.5cm (⅝in) slices and brush each slice with …
From thehappyfoodie.co.uk


BANANA BRIOCHE BREAD PUDDING RECIPE - MINDY SEGAL
Apr 11, 2018 Preheat the oven to 350°. Butter a 4-quart glass or ceramic baking dish and coat with sugar, tapping out any excess. In a saucepan, combine the milk with the cream and bring …
From foodandwine.com


BRIOCHE BREAD PUDDING RECIPE - ELI ZABAR - FOOD & WINE
Dec 15, 2016 Directions. Lightly butter a deep 4-by-13 inch casserole dish. In a large bowl, whisk the eggs with the egg whites and sugar until smooth. Whisk in the heavy cream and …
From foodandwine.com


Related Search