Sweet Brioche Croutons Recipes
BRIOCHE CROUTONS
A great and inexpensive way to make a nice, buttery brioche crouton.
Provided by Thomas M Friesner
Categories Side Dish Sauces and Condiments Recipes Crouton Recipes
Time 20m
Yield 32
Number Of Ingredients 5
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
- Place brioche chunks in a large mixing bowl. Add Parmesan cheese, basil, and garlic; pour in butter. Mix using a rubber spatula, being careful not to tear the bread. Spread on the prepared baking sheet.
- Bake in the preheated oven until golden brown, about 10 minutes.
Nutrition Facts : Calories 200.9 calories, Carbohydrate 6.7 g, Cholesterol 43.5 mg, Fat 18.5 g, Fiber 0.2 g, Protein 1.5 g, SaturatedFat 8 g, Sodium 227.6 mg, Sugar 1.2 g
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.
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.
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SIMPLE YOGURT BRIOCHE BREAD RECIPE - ALL THINGS BREAD
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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.
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- 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.
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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.
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- Challah. Challah is another type of bread that’s enriched with eggs and sugar. It’s a little sweet and has a delicious slightly chewy consistency that is similar to brioche.
- Pullman loaf. Pullman loaf, or Pain de Mie, is a mouth-wateringly good bread that’s ideal for French toast or Croque Monsieur. Its light, fine-grained crumb, and mildly sweet taste make it a handy alternative to brioche.
- Shokupan. Shokupan, or Japanese milk bread, is a soft and fluffy white bread that’s also subtly sweet thanks to the addition of sugar. While brioche and shokupan have a comparable bouncy texture, bakers add a lot more butter to brioche, making it a richer bread.
- Portuguese Sweet Bread. Also known as Hawaiian bread, Portuguese sweet bread is popular in the United States. Although the bread is sweeter than brioche rolls, it is delicious used to make ice cream sandwiches or desserts.
- Croissants. If you’re looking for an egg-free alternative to brioche then croissants are a popular option, easily found in bakeries and grocery stores.
- Kugelhopf. Kugelhoph, or gugelhuph, is usually baked in a Bundt mold and is more of a cake than a bread. It is yeast-based and popular throughout Europe.
- Panettone. Panettone is an Italian sweet, cakey bread that is baked in a high tin to give it a cylindrical shape. Although it has more flavor than brioche, it is excellent used in desserts like trifle and French toast, or toasted into croutons.
- Pai Bao. Pai Bao, aka Hong Kong bread bun, is a popular Asian sweet bun that is rich and eggy. The milky buns are revered for their soft and fluffy texture.
- Potato rolls. Potato rolls and bread are light, airy; they’re popular in the United States. The bread has a thicker texture than regular bread and has a yellow shade inside, much like brioche.
- Savarin. Savarins are a lot like Rum Babas, only they’re baked in a larger ring mold and have no raisins added. A savarin has more of a cakey texture compared to brioche bread, but it’s great used in pudding recipes and toasted.
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5/5 (1)Total Time 4 hrs 5 minsCategory BreadCalories 457 per serving
- In the bowl of a stand mixer, dissolve yeast in warm milk. Stir to combine. Let it sit until dissolve about 1 -2 minutes.
- Then slowly add flour a little at a time, mix with paddle attachment, then remove paddle attachment and attach the dough hook. Continue mixing for about 4 -6 minutes or until all the dough is firm and elastic and doesn’t stick to the bottom of the pan.
- Dump in half the butter and continue mixing until butter has been fully incorporated – you may have to stop the mixer and mix by hand in order to fully incorporate the butter.
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