Recipes That Use Brioche Bread
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
BRIOCHE
A fresh brioche can be served with jelly or other preserves to accompany tea or coffee, or with pate or hors d'oeuvre. The tops of the small ones can easily be pulled away, giving space for a sweet or savory filling. Brioche dough can also be used for wrapping other ingredients such as beef for boeuf-en-croute, a salmon filling for a koulibiaca, or a spicy garlic sausage.
Provided by MC
Categories Bread Yeast Bread Recipes Egg
Time P1DT3h20m
Yield 16
Number Of Ingredients 9
Steps:
- In a small bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.
- In a large bowl, stir together the flour sugar and salt. Make a well in center of the bowl and mix in the eggs and yeast mixture. Beat well until the dough has pulled together, then turn it out onto a lightly floured surface and knead until smooth and supple, about 8 minutes.
- Flatten the dough and spread it with one third of the butter. Knead this well. Repeat this twice to incorporate the remaining butter. Allow the dough to rest for a few minutes between additions of butter. This process may take 20 minutes or so. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with plastic wrap and let rise in a warm place until doubled in volume, about 1 hour.
- Deflate the dough, cover with plastic wrap, and refrigerate 6 hours or overnight. It needs time to chill in order to become more workable.
- Turn the dough out onto a lightly floured surface. Divide the dough into two equal pieces, form into loaves and place into prepared pans. Cover with greased plastic wrap and let rise until doubled in volume, about 60 minutes.
- Preheat oven to 400 degrees F (200 degrees C). Lightly grease two 9x5-inch loaf pans (see Cook's Note to make rolls). Beat the egg yolk with 1 teaspoon of water to make a glaze.
- Brush the loaves or rolls with the egg wash. Bake in preheated oven until a deep golden brown. Start checking the loaves for doneness after 25 minutes, and rolls at 10 minutes. Let the loaves cool in the pans for 10 minutes before moving them to wire racks to cool completely.
Nutrition Facts : Calories 227.7 calories, Carbohydrate 22.1 g, Cholesterol 89.8 mg, Fat 13.3 g, Fiber 0.9 g, Protein 5 g, SaturatedFat 7.8 g, Sodium 246.1 mg, Sugar 1 g
FRENCH TOAST
Wake up for Robert Irvine's classic French Toast recipe from Food Network, a sweet start to the day made extra special with challah and spices.
Provided by Robert Irvine : Food Network
Categories dessert
Time 30m
Yield 4 servings
Number Of Ingredients 9
Steps:
- In a small bowl, combine cinnamon, nutmeg, and sugar and set aside briefly.
- In a 10-inch or 12-inch skillet, melt butter over medium heat. Whisk together cinnamon mixture, eggs, milk, and vanilla and pour into a shallow container such as a pie plate. Dip bread in egg mixture. Fry slices until golden brown, then flip to cook the other side. Serve with syrup.
Nutrition Facts : Calories 446 calorie, Fat 18 grams, SaturatedFat 9.5 grams, Cholesterol 218 milligrams, Sodium 340 milligrams, Carbohydrate 60 grams, Fiber 1.5 grams, Protein 11 grams, Sugar 34 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
More about "recipes that use brioche bread"
EASY BRIOCHE BREAD RECIPE - STEP BY STEP - BAKING WITH BUTTER
From bakingwithbutter.com
5/5 (4)Total Time 12 hrs 55 minsCategory BreadsCalories 369 per serving
- In a bowl of a stand mixer fitted with a dough hook, add the milk and stir in the yeast and one tablespoon of sugar. Leave it to sit for 5-10 minutes until foamy. Add to it the remaining sugar, eggs, flour and salt. Turn the mixer on low and combine until it forms a thick but slightly sticky dough. Mix this dough for around 5 minutes to begin developing the gluten.
- Add in the butter, a cube or two at a time, ensuring each cube has been incorporated before the next addition.Turn the mixer on medium and keep it mixing until the sticky dough starts to strengthen and come together and pull away cleanly from the sides of the bowl.
- For the best gluten development and brioche crumb, keep the dough mixing for at least 15 minutes. Proper gluten development will allow you to stretch the dough so thin you can almost see through it. This is called the 'window pane' effect.
- Pull the dough out of the bowl onto a bench and form it into a ball. Place the dough ball into a clean bowl and cover it with a lid or plate, or a damp tea towel and let it proof for 1.5-2 hours (depending on room temperature) until doubled in size. Deflate the dough gently, and reshape it into a ball again. Cover it lid or plate, or a damp tea towel and place it in the fridge overnight. This step can be shortened, but an 8-12 hour fridge proof gives the best flavor.Cold ProofIf you want to skip the overnight proof, the dough will still need a couple of hours fridge rest after room temperature proofing. This cold rest will let the butter stiffen up and result in much easier shaping.
HOW TO MAKE BRIOCHE BREAD PUDDING | KITCHN
From thekitchn.com
Estimated Reading Time 6 mins
- 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.
BEST BRIOCHE BREAD RECIPE - HOW TO MAKE BRIOCHE BREAD
From delish.com
5/5 (191)Total Time 4 hrs 30 mins
- Make the sponge: To the bowl of a stand mixer fitted with the hook attachment, add 1 cup flour, yeast, and milk.
- Mix on medium speed until well combined, then gradually increase to medium-high speed and continue mixing until dough pulls away from the sides of the bowl and becomes shiny and elastic, scraping down bowl every 4 to 5 minutes, 10 to 13 minutes.
SANDWICH RECIPES USING BRIOCHE BREAD - MEDICAL HEALTH ...
From thisisaaronslife.com
- Place the sandwich on a frying pan, over medium heat so that it can cook perfectly before the cheese melts.
BRIOCHE BREAD PUDDING RECIPE WITH VANILLA CUSTARD
From thespruceeats.com
3.9/5 (35)Total Time 50 minsCategory Dessert, Brunch, Dinner, LunchCalories 281 per serving
BRIOCHE BREAD RECIPE - THE FLAVOR BENDER
From theflavorbender.com
5/5 (123)Total Time 25 hrs 45 minsCategory Breakfast, Brunch, LunchCalories 151 per serving
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From huffpost.com
Author Julie R. ThomsonEstimated Reading Time 1 min
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RECIPES THAT USE BRIOCHE BREAD
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18 USES FOR LEFTOVER BRIOCHE – SWEET & SAVORY | CUISINEVAULT
From cuisinevault.com
Published 2021-08-06
- 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.
30 BUTTERY BRIOCHE RECIPES TO BAKE UP NOW - BRIT + CO
From brit.co
Author Heather SagePublished 2019-07-27Estimated Reading Time 8 mins
- 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.
- Ensaimada Especial: Who could pass up one of these Filipino brioche buns featuring a sweet butter filling and salty, aged cheese topping? (via The Little Epicurean)
- Rhubarb, Mango and Passion Fruit Brioche Galette: It looks like a pizza and a tart got together and made one deliciously fluffy and fruity dessert baby.
BRIOCHE | KING ARTHUR BAKING
From kingarthurbaking.com
4.3/5 (126)Total Time 6 hrs 50 minsServings 1Calories 220 per serving
- To make the dough: In a stand mixer fitted with the dough hook attachment, mix together all the ingredients (except the butter) to make a smooth, stretchy dough that cleans the sides of the bowl; this should take 7 to 10 minutes at medium speed. , Once the dough has developed some strength and elasticity, add one piece of the butter and mix at medium speed until it’s fully incorporated into the dough, 1 to 2 minutes. Scrape the bowl if necessary, then continue adding the butter one piece at a time, mixing to incorporate fully before adding the next piece. This dough takes longer than most to develop so be prepared to let the dough knead for another 5 to 10 minutes, or until it's formed a soft, smooth ball. We don't recommend trying to knead this dough by hand.
- Form the dough into a ball (it'll be very soft), place it in a greased bowl, cover the bowl, and it let rise for 1 hour. Then refrigerate the dough for several hours, or overnight. This will slow the fermentation and chill the butter, making the dough easier to shape., Divide the chilled dough into 12 pieces to make mini-brioche (brioche buns); leave it whole for one large round brioche; or divide it in half for two 8 1/2" x 4 1/2" loaves., Place the dough into the greased pan(s) of your choice, cover lightly, and let rise for 2 1/2 to 3 hours, until it's doubled and looks very puffy. If you're making two loaves, it's fun to make simple three-strand braids, and set them in the loaf pans., To bake a large, round brioche: Place the pan into a preheated 400°F oven. After 10 minutes, reduce the oven heat to 350°F and bake for about 30 to 35 minutes more. Check the brioche after 15 minutes; tent with aluminum foil if it appears to be browning too quickly. Brioche should be a deep brown when
4 EGG YOLK BRIOCHE BREAD - EVA BAKES
From eva-bakes.com
5/5 (3)Category BreakfastCuisine FrenchTotal Time 4 hrs
- In the bowl of a stand mixer fitted with the dough hook attachment or in a large bowl if using a handheld mixer, whisk together the flour, salt and sugar.
BRIOCHE BREAD STUFFING RECIPE | THE SPECKLED PALATE
From thespeckledpalate.com
Estimated Reading Time 7 mins
- Two-three days before: Chop the bread into 1” cubes. Place in a large bowl, and set aside. Let sit until super stale.
- Add the chopped onions, celery and garlic to the melted butter. Cook until the vegetables have softened, about 5-8 minutes.
SIMPLE YOGURT BRIOCHE BREAD RECIPE - ALL THINGS BREAD
From allthingsbread.com
5/5 (1)Total Time 4 hrs 50 minsCategory Specialty Breads, Yeast BreadsCalories 1332 per serving
- In the bowl of the stand up mixer whisk together the flour, sugar and yeast. Make a well in the middle and add the yogurt, egg, butter and vanilla. Start to knead with the dough hook attachment and add the milk a little at a time, knead on speed 2 for 10 minutes.
- Move the dough to a lightly floured flat surface and knead into a smooth ball. Place in a lightly oiled bowl, turned to lightly coat the dough, cover with plastic wrap, place in a warm draft free area and let rise 3 hours.
- Place the dough on a lightly floured flat surface knead a couple of time and divide into two parts, form each part into 14 inch (36cm) ropes, twist the ropes (see photos) together and place in a lightly oiled and floured loaf pan (9x5 inches / 22 x 5 cm). Cover with plastic wrap and let rise in a warm draft free area for 1 hour.
SOFT HOMEMADE BRIOCHE BREAD RECIPE – SUGAR GEEK SHOW
From sugargeekshow.com
5/5 (6)Calories 2828 per servingCategory Side Dish
- Bring your eggs and butter to room temperature. I like to put the eggs in a bowl of warm water for 10 minutes and microwave the butter in 15-second increments until I can press my finger into the butter easily but it's still holding its shape and isn't melted.
- Once the dough is chilled, you can form it into three equal pieces. Roll the pieces out into long strands that are about 1 1/2 times as long as your pan.
FRENCH BRIOCHE BREAD RECIPE - GIMME YUMMY RECIPES
From gimmeyummy.com
Cuisine France, FrenchTotal Time 3 hrs 29 minsCategory Breads, Breakfast, Lunch, Side DishCalories 1000 per serving
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