Best Chocolate Brioche Bread Pudding With Warm Vanilla Sauce Recipes

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VANILLA BRIOCHE BREAD PUDDING



Vanilla Brioche Bread Pudding image

"Warm vanilla bread pudding with cold creme anglaise. Now who wouldn't want to eat that for dessert??!" says Ina.

Provided by Ina Garten

Categories     dessert

Time 2h10m

Yield 9 to 10 servings

Number Of Ingredients 10

1 (12-ounce) brioche loaf
3 extra-large whole eggs
8 extra-large egg yolks
4 cups half-and-half
1 cup whole milk
1 1/4 cups granulated sugar
2 teaspoons pure vanilla extract
Seeds scraped from 1 vanilla bean
Confectioners' sugar, for dusting
2 pints vanilla ice cream, such as Häagen-Dazs, melted

Steps:

  • Preheat the oven to 350 degrees F. Space two racks evenly in the oven.
  • Cut five 3/4-inch-thick slices of brioche and place them in one layer on a sheet pan. Trim some of the crusts from the remaining brioche and cut in 1-inch dice. Spread out on a second sheet pan. Put both pans in the oven for 5 minutes to lightly toast the bread.
  • Meanwhile, for the custard, whisk together the whole eggs, yolks, half-and-half, milk, granulated sugar, vanilla and vanilla seeds in a large bowl and set aside. Line a 3-quart baking dish with the whole slices of brioche, cutting them to fit in one layer. Distribute the diced brioche on top. Pour on the custard and press lightly so all the bread is soaked with custard. Set aside for 10 minutes.
  • Place the dish in a roasting pan large enough to allow the baking dish to sit flat. Pour about 1 inch of the hottest tap water into the roasting pan, being sure not to get any water into the custard. Cover the roasting pan tightly with aluminum foil, tenting the foil so it doesn't touch the pudding. Cut a few holes in the foil to allow steam to escape. Bake for 45 minutes. Uncover and bake for 45 to 50 minutes, until the custard is set and a knife inserted in the middle comes out clean. Dust with confectioners' sugar and serve warm with the melted ice cream.

WARM CHOCOLATE BRIOCHE PUDDING



Warm Chocolate Brioche Pudding image

Provided by Food Network

Categories     dessert

Time 50m

Yield 8 servings

Number Of Ingredients 16

1/2 cup milk
1/2 teaspoon vanilla
1/4 cup sugar, plus 1/4 cup
5 egg yolks
Pinch salt
1 1/2 cups heavy cream
12 ounces (327 grams) bittersweet chocolate
4 cups diced brioche or Pullman loaf
Whipped cream, as an accompaniment
Chocolate Sauce, recipe follows
Fresh raspberries, as an accompaniment
Mint sprigs, as an accompaniment
3/4 cup (175 grams) water
1/2 cup (100 grams) heavy cream
1/2 cup (120 grams) sugar
1/4 cup (50 grams) cocoa powder

Steps:

  • Preheat oven to 325 degrees F.
  • To make the pudding: In a saucepan add the milk, vanilla, and a 1/4 cup sugar. Heat until just boiling. In a bowl mix yolks, remaining 1/4 cup sugar and salt. Add cream to yolk mixture when cream mixture has reached a boil.
  • Meanwhile, heat the chocolate in a double-boiler until melted. Place melted chocolate in a large bowl and add warm cream. Mix in diced brioche.
  • Pour the mixture into 8 (4-ounce) ramekins coated with nonstick cooking spray. Bake in preheated oven for 12 to 15 minutes.
  • Unmold and serve warm with whipped cream, chocolate sauce and fresh raspberries and mint sprigs.
  • Combine water, cream, sugar, and cocoa in a saucepan. Bring to a boil and immediately reduce to a simmer. Let mixture simmer until liquids thicken. Pass through a fine mesh sieve.

BEST BREAD PUDDING WITH VANILLA SAUCE



Best Bread Pudding with Vanilla Sauce image

We found this recipe tucked inside my mom's Bible when going through her things. It has become a family tradition on the first snow day of the year and if that doesn't happen, which can be the case here in central Virginia, we know it'll be the featured dessert at Easter and anytime a comfort food is in order.

Provided by Gail Cobile

Categories     Desserts     Specialty Dessert Recipes     Bread Pudding Recipes

Time 1h25m

Yield 8

Number Of Ingredients 16

3 eggs, beaten
1 ½ cups white sugar
2 tablespoons light brown sugar
½ teaspoon ground cinnamon
¼ cup butter, melted
3 cups whole milk
10 slices hearty farmhouse-style bread, toasted and cut into cubes
1 cup raisins
½ cup light brown sugar
1 tablespoon all-purpose flour
1 pinch ground cinnamon
1 egg
2 tablespoons butter, melted
1 ¼ cups whole milk
1 pinch salt
1 tablespoon vanilla extract

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Grease a 2-quart baking dish.
  • In a mixing bowl, whisk 3 eggs, white sugar, 2 tablespoons of light brown sugar, 1/2 teaspoon of cinnamon, 1/4 cup of butter, and 3 cups of whole milk together, and gently stir in the bread cubes and raisins. Lightly spoon the mixture into the prepared baking dish.
  • Bake in the preheated oven until browned and set in the middle, 50 to 55 minutes; cover the dish with foil after 30 minutes to prevent excessive browning. Let the pudding stand for 10 minutes before serving.
  • For vanilla sauce, whisk 1/2 cup of light brown sugar, the flour, a pinch of cinnamon, 1 egg, 2 tablespoons of melted butter, 1 1/4 cups of whole milk,and salt together in a heavy saucepan until smooth. Heat over medium heat, whisking constantly, until thickened and the sauce coats the back of a spoon, 10 to 12 minutes. Stir in the vanilla extract. Pour sauce over warm bread pudding, or serve on the side in a bowl.

Nutrition Facts : Calories 546.3 calories, Carbohydrate 91.7 g, Cholesterol 128.8 mg, Fat 16.5 g, Fiber 1.6 g, Protein 10.5 g, SaturatedFat 8.9 g, Sodium 387.3 mg, Sugar 72.4 g

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

BERRY BRIOCHE BREAD PUDDING WITH VANILLA SAUCE



Berry Brioche Bread Pudding with Vanilla Sauce image

Bread pudding gets a Continental spin in this elegant recipe. Buttery brioche bread pairs with fresh berries and vanilla sauce for a true taste of summertime's bounty.

Provided by Paula Jones

Categories     Dessert

Time 1h45m

Yield 8

Number Of Ingredients 16

1/4 cup turbinado sugar (raw sugar)
1 cup fresh blueberries
1 cup fresh raspberries
1 to 2 tablespoons granulated sugar, if desired
4 eggs
4 egg yolks
1 teaspoon vanilla extract
2 cups whole milk
1 cup heavy whipping cream
2/3 cup granulated sugar
1 teaspoon salt
1 loaf (1 lb) brioche or challah bread, cut into1/2-inch cubes
2 cups whole milk
5 egg yolks
1/2 cup granulated sugar
1 teaspoon vanilla extract

Steps:

  • Heat oven to 350°F. Spray 2-quart casserole with cooking spray; coat with turbinado sugar, reserving any excess sugar.
  • In small bowl, mash together berries and 1 to 2 tablespoons granulated sugar (less if berries are sweet, more if not); set aside.
  • In 3-quart saucepan, heat 2 cups milk, the whipping cream, 2/3 cup granulated sugar and the salt over medium heat, stirring frequently, until mixture begins to simmer; remove from heat.
  • In medium bowl, beat together 4 eggs, 4 egg yolks and 1 teaspoon vanilla, using a whisk, until light and creamy. To prevent curdling, gradually beat in milk mixture until blended.
  • In large bowl, add bread cubes and egg mixture; carefully toss to coat. Add berry mixture; carefully toss until combined. Pour into casserole. Sprinkle with remaining turbinado sugar. Cover casserole with foil.
  • Bake 30 minutes. Remove foil; bake 15 minutes longer or until golden brown. Let stand at least 30 minutes or until pudding sets. Serve warm or at room temperature; cover and refrigerate any remaining pudding.
  • In 3-quart nonaluminum saucepan, heat 2 cups milk over medium heat, stirring frequently, until milk begins to simmer; remove from heat.
  • In medium bowl, beat together remaining vanilla sauce ingredients, using whisk, until light and creamy. To prevent curdling, gradually beat in milk until blended; return mixture to saucepan. Heat over low heat, stirring frequently, until mixture thickens; remove from heat. Serve warm or at room temperature; cover and refrigerate any remaining sauce.

Nutrition Facts : ServingSize 1 Serving

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