BRIOCHE
This rich, eggy bread is perfect for thick-sliced French toast, ultra-rich bread pudding or the ultimate grilled cheese. Plus, the smell of it baking will bring everyone to the kitchen. Luckily, this recipe makes two loaves, so there will be plenty for sharing.
Provided by Food Network Kitchen
Time 13h10m
Yield 2 loaves
Number Of Ingredients 7
Steps:
- Combine the flour, yeast, sugar and salt in the bowl of a stand mixer fitted with a dough hook and mix on low speed to combine. Add the milk and 6 eggs and mix on low until well combined. Increase the speed to medium-high and mix until the dough starts to pull away from the sides, about 5 minutes.
- Reduce the speed to medium and start adding the butter, a little at a time and waiting until it is completely incorporated to add more, about 5 minutes. Return the mixer to medium-high and continue to mix until the dough is glossy and slightly tacky but not sticky, about 7 minutes. Transfer to a large bowl, then cover with plastic and refrigerate 8 hours and up to overnight.
- Generously butter two 9-by-5-inch nonstick loaf pans and divide the dough between them. Generously butter two pieces of plastic wrap large enough to cover the pans and place them butter-side down loosely over the pans. Let the dough rise until it comes to 1 inch above the rims of the pans, about 3 hours.
- Preheat the oven to 350 degrees F.
- Beat the remaining egg with 1 tablespoon water. Remove the plastic wrap and brush the top of each loaf with the egg wash, then place the pans on the middle rack of the oven. Bake, rotating halfway through, until golden brown and the internal temperature of each loaf is 190 degrees F, about 30 minutes. Remove the pans to a wire rack and let cool 5 minutes. Run a knife around the sides of the loaves to loosen and remove the loaves from the pan. Let cool completely on the rack.
CREAMED SPINACH WITH POACHED EGGS AND BRIOCHE CROUTONS
To cut the prep time of this tasty brunch recipe in half, substitute three 10-ounce packages of frozen chopped spinach for fresh. Thaw and drain the spinach, squeezing out as much liquid as possible, and stir into the bechamel. The creamed spinach and the croutons can be made two days ahead and stored in the refrigerator and at room temperature, respectively.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Time 1h30m
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees. Melt 2 tablespoons butter, toss with brioche cubes, and spread on a rimmed baking sheet. Toast until golden and crisp, about 8 minutes. Let cool completely.
- Melt remaining 5 tablespoons butter in a large saucepan over medium heat. Add flour and cook, stirring, until golden, 2 to 3 minutes. Whisk in 3 cups milk and 1 1/2 teaspoons salt. Cook, stirring, until mixture is thick enough to coat the back of a wooden spoon, about 10 minutes. Remove from heat; stir in nutmeg and pepper to taste. Press parchment paper directly on surface of bechamel to cover.
- Place half of spinach in a large pot over medium-high heat. Cover and cook just until spinach wilts, about 2 minutes. Add remaining spinach, cover, and cook until it collapses, about 2 minutes more; drain. When cool enough to handle, squeeze as much liquid from spinach as possible. Coarsely chop and stir into bechamel.
- Bring 1 1/2 inches of water to a simmer in a large, deep skillet over medium-high heat. Stir in vinegar. Crack 1 egg into a small bowl. Holding bowl just above surface of water, gently pour egg into skillet. Repeat with 3 more eggs. Poach eggs, adjusting heat to maintain a simmer, just until whites are firm and yolks are still runny, about 4 minutes (for firmer yolks, poach 1 to 2 minutes more). Gently remove eggs from water with a slotted spoon, allowing excess water to drain, and transfer to a plate. Poach remaining eggs in 2 more batches. Use immediately or transfer to a bowl of ice-cold water.
- Uncover creamed spinach and heat with remaining 1/4 cup milk in a saucepan over medium heat, stirring, until warmed through. If necessary, transfer poached eggs to a large pot of simmering water with a slotted spoon and cook until warmed through, about 30 seconds. Divide spinach evenly among 12 small ramekins or bowls, top with poached eggs and croutons, and season with salt and pepper. Serve immediately.
BACON-BRIOCHE CROUTONS
I like to garnish soup with croutons-it's a classic combo for a reason. Brioche is a good choice for making croutons because it's so buttery, and the bacon lends a hint of smoky, savory flavor.
Provided by Naomi Pomeroy
Categories Soup/Stew Celery Bacon Bread
Yield Makes about 2 cups croutons
Number Of Ingredients 5
Steps:
- Preheat the oven to 350°F. Place the brioche in a mixing bowl. In a cast-iron skillet or other heavy ovenproof skillet, cook the bacon over medium-low heat for about 3 minutes, until most of the fat has rendered but the bacon hasn't gotten too brown or crispy. Turn off the heat, add the butter to the pan, and swirl the pan until the butter is fully melted. Pour the bacon with the fat into the mixing bowl with the brioche, sprinkle with the salt and pepper, and toss to coat evenly. Spread the croutons across a baking sheet.
- Bake the croutons, stirring every 2 to 3 minutes, until golden brown, 8 to 10 minutes. (Note that brioche will toast up a slightly darker color than some other types of bread because of its sugar and egg content.) The croutons can be made up to 2 hours in advance and rewarmed in the oven just before serving.
BRIOCHE CROUTONS
Make and share this Brioche Croutons recipe from Food.com.
Provided by Barenakedchef
Categories < 30 Mins
Time 20m
Yield 6-8 cups
Number Of Ingredients 4
Steps:
- Preheat the oven to 350 degrees F.
- Slice the bread about 3/4-inch thick. Cut off the crusts and then cut the slices in 3/4-inch dice. You should have 6 to 8 cups of croutons.
- Place the croutons on a sheet pan and toss them with the olive oil, salt, and pepper. Bake for 10 to 15 minutes, tossing once, until they're nicely browned on all sides. Cool to room temperature.
Nutrition Facts : Calories 40, Fat 4.5, SaturatedFat 0.6, Sodium 145.5, Carbohydrate 0.1
BRIOCHE CROUTONS
Provided by Ina Garten
Time 20m
Yield 6 to 8 cups
Number Of Ingredients 4
Steps:
- Preheat the oven to 350 degrees F.
- Slice the bread about 3/4-inch thick. Cut off the crusts and then cut the slices in 3/4-inch dice. You should have 6 to 8 cups of croutons.
- Place the croutons on a sheet pan and toss them with the olive oil, salt, and pepper. Bake for 10 to 15 minutes, tossing once, until they're nicely browned on all sides. Cool to room temperature.
CROUTONS
Steps:
- Heat the olive oil in a large (10-inch) saute pan until hot. Add the bread and cook over medium heat, tossing frequently, until the bread is evenly toasted and browned. Sprinkle with salt and pepper.
SWEET BRIOCHE CROUTONS
Sweet croutons made with this delicate bread add texture and crunch to ice cream, yogurt, or poached fruit.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes
Yield Makes 2 cups
Number Of Ingredients 4
Steps:
- Preheat oven to 350 degrees. Cut bread slices into 3/4-inch cubes. Place in a medium bowl. Sprinkle cinnamon and sugar over bread cubes. Pour in butter; toss until bread cubes are evenly coated. Place on a baking sheet, and cook until golden brown and beginning to crisp, 10 to 12 minutes. Serve warm.
HOMEMADE CROUTONS
Learn how to make croutons at home with our simple recipe, method and top tips. These will make crunchy toppings for soups, salads and warming pasta bakes
Provided by Georgina Kiely - Digital food editor, bbcgoodfood.com
Time 10m
Number Of Ingredients 5
Steps:
- Heat the oven to 220C/200C fan/gas 7. Rub the whole garlic clove over both sides of the sourdough. Tear it into rough chunks and toss with the oil, a good pinch of salt and the seeds.
- Spread out on a baking sheet and bake for 8-10 mins until golden and crisp. Mix with the chopped parsley. Sprinkle on soup or a salad for added crunch.
Nutrition Facts : Calories 129 calories, Fat 4 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 18 grams carbohydrates, Sugar 1 grams sugar, Fiber 1 grams fiber, Protein 5 grams protein, Sodium 0.53 milligram of sodium
GREEN TOMATO SOUP WITH BACON AND BRIOCHE CROUTONS
Provided by Melissa Clark
Categories dinner, lunch, soups and stews, appetizer, main course
Time 1h
Yield 6 servings
Number Of Ingredients 13
Steps:
- Melt butter in a large pot over medium-high heat. Add onion and cook, stirring occasionally, until translucent, about 5 minutes.
- Meanwhile, lightly crush the coriander, either with a mortar and pestle or side of a knife. Add it to pot along with garlic and sauté for 3 minutes longer.
- Stir in tomatoes, stock, salt and pepper. Bring to a boil; immediately reduce heat to medium-low and simmer soup until tomatoes have fallen apart, about 30 minutes.
- Meanwhile, fry bacon in a skillet until crisp. Use a slotted spoon to transfer bacon to a paper-towel-lined plate. Return skillet to medium heat. Add brioche to bacon fat in pan and toss to coat well. Toast, tossing occasionally, until croutons are golden, about 5 minutes. Set aside.
- Using an immersion blender (or puréeing in batches in a regular blender), purée soup until smooth.
- Return soup to medium heat and stir in crème fraîche if desired, dill and honey. Cook until heated through, 1 to 2 minutes. Taste and add more salt or honey or both if desired. Ladle soup into individual serving bowls; crumble bacon over top and garnish with croutons.
Nutrition Facts : @context http, Calories 293, UnsaturatedFat 8 grams, Carbohydrate 28 grams, Fat 18 grams, Fiber 4 grams, Protein 9 grams, SaturatedFat 8 grams, Sodium 716 milligrams, Sugar 15 grams, TransFat 0 grams
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