Leftover Brioche Recipes
SIMPLE BREAD PUDDING
This recipe is proof-positive that leftover bread can easily be converted to dessert without much work. There's room for customization here: consider adding fresh or dried fruit or a combination of spices like cinnamon, nutmeg, allspice and cardamom. It makes a great brunch dish, served with fresh fruit compote. Or add a handful of chocolate chips before baking for a decidedly more decadent outcome.
Provided by Mark Bittman
Categories easy, editors' pick, dessert
Time 45m
Yield 6 to 8 servings
Number Of Ingredients 7
Steps:
- Heat oven to 350 degrees. In a small saucepan over low heat, warm milk, butter, vanilla, sugar and salt. Continue cooking just until butter melts; cool. Meanwhile, butter a 4-to-6-cup baking dish and fill it with cubed bread.
- Add eggs to cooled milk mixture and whisk; pour mixture over bread. Bake for 30 to 45 minutes, or until custard is set but still a little wobbly and edges of bread have browned. Serve warm or at room temperature.
Nutrition Facts : @context http, Calories 198, UnsaturatedFat 3 grams, Carbohydrate 26 grams, Fat 8 grams, Fiber 1 gram, Protein 6 grams, SaturatedFat 4 grams, Sodium 192 milligrams, Sugar 12 grams, TransFat 0 grams
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!
Nutrition Facts : Calories 535 kcal, ServingSize 1 serving
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- Slice the bread into cubes. Trim the crust from the bread if desired; leave it on for a more rustic loaf. Slice the bread into bite-sized cubes, or tear it into pieces with your hands.
- Toast the bread cubes. Divide the bread cubes among 2 rimmed baking sheets and spread into an even layer. Toast, stirring halfway through, until the cubes feel dry and hard, but are still very pale, 15 to 20 minutes total. Remove from the oven and set aside to cool slightly.
- Transfer the cubes to the baking dish. Coat a 9x13-inch baking dish with the butter. Add the bread cubes and gently shake the dish and pat the cubes down so they settle into place. If you're using any extra ingredients like fruit or nuts, scatter these over top, then use a spoon to gently poke and stir them into the bread cubes so that some of them go into the middle but they don't all fall to the bottom of the dish.
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And do share your own leftover brioche recipes with us, if you have any. We’d love to know! Brioche Hot Brown; Egg-In-A-Basket / Egg-In-A-Hole; Brioche Grilled Cheese; Savory Brioche Croutons; Brioche Bread Pudding; Brioche Ham And Cheese …
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- Crusty bread salad. Panzanella is a much-loved Italian bread salad that typically pairs ciabatta, ripe, juicy tomatoes, olive oil, olives, capers and peppers.
- Veggie bread bake. Feel like something savoury? All it takes is leftover white bread, a nice strong cheddar and a couple of handfuls of vegetables to make a family meal to please all palates.
- Breadcrumb topping. Liven up baked fish, one-pots or pasta bakes with a crisp breadcrumb topping. It adds texture and depth to a recipe that just needs that little bit of crunch.
- French toast. Stale bread lends itself well to soaking up flavours and not turning to mush at the first hint of moisture, so why not treat yourself to a breakfast or brunch to remember with our chocolate & banana French toast.
- Croutons. Throw these into soups and salads. Just a sprig of parsley and a drizzle of olive oil can turn your torn up bread into a crisp and golden treat.
- Toasties. Extra crispy bread + extra melty cheese = winner. Stale bread works just fine for toasties. Butter the sides on the pan or grill and wait for that golden brown colour and oozing centre we all love.
- Burgers. Breadcrumbs help to bind your burger patties, which gives you a great excuse to treat yourself to a Mexican fiesta of flavours with this Mexican bean burger with lime yogurt & salsa.
- Bruschetta. A crunchy, lightly toasted base is the ideal vehicle for a sumptuous pile of seasonal toppings. Our easy tomato bruschetta makes a perfect sharing starter for a summer gathering.
- Bread sauce. Stale bread also makes the best Sunday dinner sauce. Double cream, a bay leaf and a bit of onion elevate a simple bread sauce to something essential for any roast poultry.
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- Make bread pudding: This is classic comfort food—and it doesn’t have to be sweet! Savoury bread puddings make great side dishes. Use leftover rolls or burger buns that are a few days old and a bit dry.
- Toss a salad: Seasoned croutons are easy to make at home. Cut buns into 1/2- to 3/4-inch (1 to 2 cm) cubes, and put them in a bowl. Drizzle with oil or melted butter, and season with your favourite herbs and spices.
- Toast and top: Leftover buns make tasty pizza crusts. Get all hands in the kitchen and set up a topping bar so everyone can make their own. Or try making bruschetta using buns instead of baguette slices.
- Make sandwiches: You don’t need burgers and dogs to fill up buns. Stack on layers of meat, cheese and roasted veggies, and then wrap and refrigerate overnight.
- Grind up breadcrumbs: It’s so easy to make your own crumbs. In a blender or food processor, grind up cubed rolls—that’s it. You can use soft bread for fluffy, fresh crumbs or harder stale bread to make dry crumbs.
- Grill and dip: Before you turn off the barbecue, grill leftover rolls or burger buns to serve with dips and spreads. The smoky flavour and crunchy texture are especially good with veggie dips and hummus.
- Bake a strata: Serve this easy egg-and-bread casserole instead of quiche or a frittata for brunch. Strata tastes best when it’s assembled the night before so the flavours have time to mingle.
- Stir up stuffing: Stuffing gets a lot of love during the holidays—and for good reason. But it’s easy to make, so why not use it to dress up a simple Sunday dinner, like roast chicken?
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- Cinnamon, Marmalade and Brioche Sundaes: Cinnamon, citrus, and brioche? Plus a scoop of ice cream? Yes, please! Talk about a great alternative to the usual ice cream sandwich.
- Roasted Red Pepper Brioche Buns: Roasted red peppers imbue a slight smokiness into these perfect-for-a-burger buns. Their bright orange hue is sure to cause a few double takes at your next BBQ.
- Brioche: Now this is a lovely way to switch up your usual brioche to create a gorgeous bread bouquet. (via Mediterranealicious)
- Cheddar Brioche: These cheesy buns are terrific nibbled on hot out of the oven, totally unadorned. However, we believe their calling in life is to pair up with a burger or grilled cheese.
- Fig and Walnut Bostock: Save some day-old brioche to make this sweet, nutty pastry. (via Bon Appétit)
- Strawberry Brioche Croissant: Though they’re more crescent roll than traditional croissant, trust that these strawberry-jam-filled goodies are a welcome way to start the day.
- Brioche au Chocolat: If there was ever a Pop Tart bread equivalent, this would be it. Filled with pastry cream and bittersweet chocolate, these pastries are surely something to swoon over.
- Cinnamon Crunch Braided Brioche: Each strand is coated in an irresistible brown sugar and cinnamon mix before it’s braided into this fab, streusel-topped loaf.
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- French toast. Let’s start with the most popular use for brioche, French Toast. It’s a quick and easy option that’s suitable for any time of day. Making this snack is as simple as dipping leftover slices of bread in a bowl of beaten egg, cinnamon, and sugar until completely coated.
- Bread pudding. Since the early 11th century, stale bread has been put to use in kitchens as a popular pudding. Also known as “poor man’s pudding”, bread cubes are soaked in a mixture of sugar, eggs, and milk.
- Trifle. If you’ve never had a luxurious trifle then you’re missing out. Layers of booze-soaked sponge cake (or biscuits like ladyfingers) are combined with layers of jello, vanilla custard, fruit, and cream.
- Churros. Authentic churros are Spanish fried dough sticks that are similar to regular donuts. A simple mix of flour, baking powder, sugar, oil, and water is all that’s needed to make these tasty snacks.
- Ice cream sandwiches. If you’ve got leftover brioche buns, then one of their best uses is ice cream sandwiches. The texture of the bread is a perfect match for creamy frozen desserts.
- Bostock. Bostock was invented by the French. Their bakers literally created this recipe as a way to use day-old brioche. Bread slices are smeared with marmalade or soaked in syrup before being slathered in frangipane or almond cream.
- Monte Cristo. The Monte Cristo is an example of how simple food is often the best. Between two slices of brioche, layer ham, mayonnaise, mustard, and a slice of your favorite melting cheese.
- Brioche burgers. No list of uses for brioche would be complete without brioche burgers. The bun’s mildly sweet flavor and soft texture is incredible filled with your favorite fillings.
- Texas toast. Got an unsliced loaf of brioche you want to use up? Cut thick 1-inch slices of bread and soak them in melted garlic butter. Transfer to a lined sheet pan and freeze.
- Eggs in a basket. Kids love this one, as do most adults! Take a slice of brioche and cut a circle out of the center. Melt butter in a pan on a medium heat then add the brioche.
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