Brioche Brown Butter Pudding Recipes

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BRIOCHE & BROWN BUTTER PUDDING



Brioche & brown butter pudding image

Bake this sticky, moreish bread-and-butter pud using leftover brioche rolls. It's a great way to prevent extra food waste while indulging in a comforting dessert

Provided by Good Food team

Categories     Dessert

Time 1h20m

Yield Makes 6

Number Of Ingredients 12

45g sultanas
2 tbsp dark rum
75g unsalted butter
6 brioche hot dog or finger rolls
200ml milk
200ml double cream
½ tsp vanilla extract
3 eggs
4 tbsp golden caster sugar
3 tbsp golden caster sugar
6 tbsp double cream , plus extra to serve (optional)
2 tbsp dark rum

Steps:

  • Put the sultanas in a bowl, pour over the rum and leave to soak for 30 mins. Meanwhile, put the butter in a small pan and heat until melted. Continue to cook until the butter starts to turn a nutty brown colour, then remove from the heat and pour a little of the brown butter into the bases of six ovenproof mini pudding basins, swirling it around the sides. Cut the brioche rolls into thirds, then cut a slit in the side of each (if not already split) and stuff a few sultanas into the slits. Put three brioche pieces, cut-side down, into each basin and pour the rest of the butter over and around the sides.
  • Heat the oven to 160C/140C fan/gas 3. Bring the milk, cream and vanilla almost to the boil. Whisk the eggs with the sugar in a separate bowl, then slowly whisk the hot milk mixture into the eggs until you have a smooth, thin custard. Divide most of it between the basins - do this slowly so the brioche can soak it up. When the basins are almost full, transfer to a roasting tin and fill it with enough boiling water to come halfway up the sides. Top up the basins with the remaining custard, put the tin in the oven and bake for 45 mins. Remove from the oven and leave to cool for 5 mins.
  • To make the sauce, sprinkle the sugar over the base of a pan and heat, tilting the pan, until the sugar starts to melt and caramelise. Once the caramel is golden, carefully add the cream and rum with a pinch of salt and melt everything together. Turn out the puddings and pour a little of the sauce over each. Serve with extra cream, if you like.

Nutrition Facts : Calories 807 calories, Fat 52 grams fat, SaturatedFat 31 grams saturated fat, Carbohydrate 65 grams carbohydrates, Sugar 37 grams sugar, Fiber 2 grams fiber, Protein 12 grams protein, Sodium 0.8 milligram of sodium

BRIOCHE BREAD PUDDING



Brioche Bread Pudding image

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

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

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

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