Brioche Bread And Butter Pudding Recipes

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!

EASY BRIOCHE BREAD PUDDING

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.

VANILLA BRIOCHE BREAD PUDDING

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 AND BUTTER PUDDING

Steps:

• Grease 6 individual dishes, 1 cup each.
• In a saucepan, combine the milk, cream, vanilla essence, and 3 tbsp of sugar. Heat until the sugar dissolves.
• Beat the eggs well and stir in 2-3 tbsp of the hot milk combination to warm the eggs, and then stir in the rest of the hot milk.
• Lightly toast the brioche, slice into quarters, and divide them up between the 6 individual dishes. Also divide the golden raisins between the dishes.
• Pour the custard into the dishes, sprinkle the top with sugar and grated nutmeg. Place in a preheated oven of 350 degree F. Bake for 18-20 minutes. Serve warm.