CARAMEL APPLE BREAD PUDDING
Enhanced with eggs and butter, brioche gives a rich flavor to this pudding while producing a lighter texture than regular white bread.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Puddings & Custards Bread Pudding Recipes
Number Of Ingredients 11
Steps:
- Heat oven to 325 degrees. Place apples in a small bowl, and toss with lemon juice; set aside. Butter six 8-ounce ramekins or custard cups; place in a roasting pan. Cut brioche into 8 slices, then quarter each slice; set brioche aside.
- In a large bowl, whisk together cream, eggs, sugar, salt, vanilla, and nutmeg. Add brioche, and toss to coat.
- Place 1 tablespoon sauce into each ramekin. Add approximately 1/3 cup apple mixture, then 1/3 cup bread mixture. Add a second layer of sauce, apple, and bread.
- Fill roasting pan with hot water to within 1/2 inch of ramekin tops. Cover pan with foil.
- Carefully place the roasting pan on the center oven rack. Fill roasting pan with hot water to within 1/2 inch of ramekin tops. Cover pan with aluminum foil. Cook 20 minutes. Remove foil; cook 20 minutes more. Remove roasting pan from the oven, and transfer ramekins to a wire rack to cool 5 minutes. Using a towel, invert ramekins onto serving platter. Serve warm with remaining caramel sauce on the side.
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.
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
BRIOCHE "BREAD PUDDING" WITH CARAMELIZED APPLES
Steps:
- For simple syrup:
- In a small saucepan, combine 3 tablespoons water and the sugar. Stirring until sugar dissolves, bring mixture to a simmer. Let syrup simmer one minute. Remove from heat and let cool.
- For candied nuts:
- Heat oven to 350°F. In a medium bowl, toss nuts with 1/4 cup simple syrup to coat. Add sugar, toss well, and spread evenly over cookie sheet.
- Bake 10 minutes, stirring after 5. With spatula, loosen nuts from sheet. Transfer sheet to wire rack to cool completely.
- For caramelized apples:
- Heat a 12-inch skillet over medium high heat. Add sugar, vanilla bean seeds, and empty pods. When sugar begins to melt and turn golden brown, whisk in butter and add apples. Simmer apples in caramel for about 5 minutes. Add cider and raisins. Simmer 5 minutes, until juices are slightly thickened.
- Let apples cool in pan. Remove vanilla pods before serving.
- For brioche pudding:
- Using a 3-inch round cookie cutter, cut a circle from each brioche slice.
- In a 9-inch square baking dish whisk together the cream, milk, yolk, sugar, vanilla, cinnamon, nutmeg, and cardamom. Dip brioche in the custard; let soak for 15-30 seconds on each side.
- In a large nonstick skillet over medium high heat melt 1 tablespoon of the butter. Cook 4 brioche slices about 3 minutes, until golden brown, turning once. Repeat with remaining butter and brioche.
- To serve:
- Place one slice brioche on each plate. Divide compote among brioche slices. Dollop 2 tablespoons crème fraîche on each slice. Top each serving with candied nuts.
TOFFEE APPLE BREAD & BUTTER PUDDING
Bonfire night treat meets classic comfort food in this doubly delicious dessert that your family won't be able to resist
Provided by Cassie Best
Categories Dessert
Time 1h30m
Number Of Ingredients 10
Steps:
- Core the apples, then slice into rings about as thick as a 50p piece. Toss through the lemon juice and 2 tbsp sugar. Spread about 2 /3 of the caramel over the base of a large baking dish (ours was 20 x 30cm).
- Layer the brioche and apple rings in the dish in overlapping lines. Dot spoonfuls of the leftover caramel here and there, leaving bits of apple poking out.In a jug, whisk the eggs, milk, cream, vanilla extract and 1 tbsp sugar. Pour the mixture over the brioche and apples, making sure it's all well covered, then wrap in cling film. Set aside for at least 30 mins, or overnight, in the fridge.
- Heat oven to 170C/150C fan/gas 3. Uncover the pudding and scatter with the remaining 1 tbsp sugar. Bake for 45-50 mins until the top is golden and the custard has set. The caramel should be bubbling around the edges and the pudding puffed up. Serve with vanilla ice cream, if you like.
Nutrition Facts : Calories 831 calories, Fat 37 grams fat, SaturatedFat 21 grams saturated fat, Carbohydrate 105 grams carbohydrates, Sugar 70 grams sugar, Fiber 2 grams fiber, Protein 18 grams protein, Sodium 1.3 milligram of sodium
CARAMEL APPLE BREAD PUDDING
Tender, sweet pudding with delicious apple pieces, spices and a luscious low-fat caramel topping make a rich-tasting comfort dish without all the fat. Yum! -Michelle Borland, Peoria, Illinois
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- In a large bowl, combine the applesauce, milk, brown sugar, egg substitute, vanilla and cinnamon. Fold in bread cubes and apple; let stand for 15 minutes or until bread is softened. , Pour into an 8-in. square baking dish coated with cooking spray. Bake, uncovered, at 325° for 35-40 minutes or until a knife inserted in the center comes out clean. Serve warm with whipped topping and caramel topping. Refrigerate leftovers.
Nutrition Facts : Calories 187 calories, Fat 1g fat (0 saturated fat), Cholesterol 1mg cholesterol, Sodium 201mg sodium, Carbohydrate 40g carbohydrate (25g sugars, Fiber 1g fiber), Protein 4g protein.
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
NEW ORLEANS BREAD PUDDING
"For an extra-special treat, try this sweet and buttery bread pudding," suggests Linda Weise of Payette, Idaho. "The cowboys we serve it to say it tastes like home." -Linda Wiese, Payette, Idaho
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 12 servings.
Number Of Ingredients 18
Steps:
- In a small saucepan, combine raisins and brandy. Bring to a boil. Remove from the heat; cover and set aside. Brush a shallow 2-1/2-qt. baking dish with 1 tablespoon butter; sprinkle with sugar and set aside., In a large bowl, combine the eggs, cream, brown sugar, vanilla, salt and nutmeg. Stir in remaining butter and reserved raisin mixture. Gently stir in bread; let stand for 15 minutes or until bread is softened. , Transfer to prepared dish. Bake, uncovered, at 350° for 35-40 minutes or until a knife inserted in the center comes out clean., For sauce, in a small saucepan, combine the brown sugar, cornstarch and salt; gradually add water. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Remove from the heat; stir in butter and vanilla. Serve with bread pudding.
Nutrition Facts : Calories 350 calories, Fat 15g fat (9g saturated fat), Cholesterol 113mg cholesterol, Sodium 341mg sodium, Carbohydrate 45g carbohydrate (33g sugars, Fiber 1g fiber), Protein 5g protein.
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