Best Brioche And Berry Bread Pudding With Lemon Fondant Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

EASY BRIOCHE BREAD PUDDING



Easy Brioche Bread Pudding image

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

7 (1 inch) thick slices brioche bread
2 tablespoons butter, melted
¼ cup chopped pecans
¼ cup raisins
1 ¾ cups milk
½ cup white sugar
3 eggs, beaten
1 teaspoon ground cinnamon
1 teaspoon vanilla extract

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

MIXED BERRY BREAD PUDDING WITH LEMON FONDANT (TYLER FLORENCE)



Mixed Berry Bread Pudding With Lemon Fondant (Tyler Florence) image

Adapted from a recipe by Tyler Florence in _Stirring the Pot_, as published at http://tinyurl.com/deb7f5 Original recipe calls for brioche; I put the challah first to get reasonable nutritional information (brioche is not in the database).

Provided by DrGaellon

Categories     Dessert

Time 35m

Yield 8 serving(s)

Number Of Ingredients 14

room temperature butter, for greasing the dish
sugar, for coating the dish
4 eggs
3/4 cup whole milk
3/4 cup heavy cream
1 tablespoon vanilla extract
1 teaspoon grated lemon zest
1/2 cup sugar, plus more for topping
4 large slice challah or 4 large brioche bread
2 cups mixed berries, plus more for garnish (blueberries, strawberries, raspberries, blackberries)
2 cups confectioners' sugar
2 tablespoons water
2 lemons, zest of
2 lemons, juice of

Steps:

  • Preheat oven to 350°F Generously butter a large casserole dish, or 8 6-ounce ramekins. Pour in sugar, and rotate dish so all of the buttered surfaces are coated with sugar; knock out any excess sugar.
  • In a medium bowl, whisk together eggs, milk, cream, vanilla, lemon zest and sugar, until well combined.
  • Roughly tear bread into large pieces with your hands. Add bread to custard and stir to combine. Spread berries evenly over the bottom of the casserole, or divide amongst the prepared ramekins. Pour custard mixture into pan or divide amongst ramekins, and push down to submerge the bread. Sprinkle the top evenly with additional sugar, then refrigerate 10-15 minutes to soak.
  • Bake in preheated oven 25 minutes, or until puffy, the custard is set, and the top is golden-brown. Set aside.
  • In a mixing bowl, stir together confectioner's sugar, water, lemon zest and lemon juice, until smooth.
  • When slightly cooled, if using individual ramekins, invert each pudding onto a serving plate; otherwise, simply dish a portion onto each plate. Drizzle pudding with lemon fondant. Serve with additional fresh berries.

Nutrition Facts : Calories 1003.4, Fat 25.2, SaturatedFat 10, Cholesterol 254.3, Sodium 1171, Carbohydrate 169, Fiber 6.5, Sugar 47.8, Protein 26.8

Related Topics