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Brioche Bread Pudding

Brioche Bread Pudding



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Ingredients

  • 6 slices day-old Brioche bun
  • 4 large eggs
  • 2 tablespoons unsalted butter, melted
  • 1/4 Cup milk
  • 1/4 Cup sugar
  • 1 Teaspoon vanilla bean paste
  • 1 Pinch of salt
  • 1/4 Cup Bourbon, optional

Directions

Preheat the oven to 350F.

Spray a baking dish with nonstick cooking spray.

Break bread into 1-inch pieces and add them into an 8-inch or 9×13-inch baking pan.

In a medium bowl, combine the eggs, butter, milk, sugar, vanilla bean paste, salt, and bourbon.

Beat until well mixed.

Pour over bread and lightly push down with a fork until bread is covered and soaked in the egg mixture.

Bake uncovered for 45 minutes or until the custard is well puffed and set but still soft in the center.

Sprinkle with powdered sugar and enjoy with maple syrup or vanilla ice cream.

Nutritional Facts

Servings5

Calories Per Serving494

Folate equivalent (total)20µg5%

Riboflavin (B2)0.2mg16.1%


Recipe Summary

  • 8 ounces brioche bread, cut into 3/4-inch cubes (about 6 cups)
  • Butter, softened
  • 2 cups buttermilk
  • 5 tablespoons unsalted butter, melted
  • ⅓ cup plus 2 Tbsp. packed light brown sugar
  • 2 eggs
  • 2 ¼ teaspoons vanilla
  • ¾ teaspoon kosher salt
  • ¼ cup pure maple syrup
  • 2 tablespoons heavy cream

Preheat oven to 300°F. Spread bread cubes evenly in a shallow baking pan. Bake 20 minutes or until crisp, stirring once. Let cool. Increase oven temperature to 350°F.

Butter six 3- to 3 1/2-inch muffin cups or twelve 2 1/2-inch muffin cups. Fill each cup with toasted bread.

In a large bowl whisk together buttermilk, melted butter, 1/3 cup brown sugar, the eggs, 2 tsp. vanilla, and 1/4 tsp. kosher salt. Slowly pour mixture over bread in each cup. Cover and let stand 30 minutes or chill up to 4 hours.

For maple caramel: Meanwhile, in a small saucepan combine maple syrup and remaining 2 Tbsp. brown sugar. Bring to boiling reduce heat. Boil gently 2 minutes, stirring occasionally. Remove from heat carefully add cream, the remaining 1/4 tsp. vanilla, and an additional 1/2 tsp. kosher salt. Return to heat boil gently 1 minute more, stirring constantly. Remove from heat. Maple caramel will thicken as it cools. (Rewarm, if necessary, for drizzling.)

Bake muffins 30 to 35 minutes or until puffed, golden brown, and set. Let cool 10 minutes. Remove muffins from cups. Serve warm drizzled with maple caramel. Makes 6.


Recipe Summary

  • 8 ounces brioche bread, cut into 3/4-inch cubes (about 6 cups)
  • Butter, softened
  • 2 cups buttermilk
  • 5 tablespoons unsalted butter, melted
  • ⅓ cup plus 2 Tbsp. packed light brown sugar
  • 2 eggs
  • 2 ¼ teaspoons vanilla
  • ¾ teaspoon kosher salt
  • ¼ cup pure maple syrup
  • 2 tablespoons heavy cream

Preheat oven to 300°F. Spread bread cubes evenly in a shallow baking pan. Bake 20 minutes or until crisp, stirring once. Let cool. Increase oven temperature to 350°F.

Butter six 3- to 3 1/2-inch muffin cups or twelve 2 1/2-inch muffin cups. Fill each cup with toasted bread.

In a large bowl whisk together buttermilk, melted butter, 1/3 cup brown sugar, the eggs, 2 tsp. vanilla, and 1/4 tsp. kosher salt. Slowly pour mixture over bread in each cup. Cover and let stand 30 minutes or chill up to 4 hours.

For maple caramel: Meanwhile, in a small saucepan combine maple syrup and remaining 2 Tbsp. brown sugar. Bring to boiling reduce heat. Boil gently 2 minutes, stirring occasionally. Remove from heat carefully add cream, the remaining 1/4 tsp. vanilla, and an additional 1/2 tsp. kosher salt. Return to heat boil gently 1 minute more, stirring constantly. Remove from heat. Maple caramel will thicken as it cools. (Rewarm, if necessary, for drizzling.)

Bake muffins 30 to 35 minutes or until puffed, golden brown, and set. Let cool 10 minutes. Remove muffins from cups. Serve warm drizzled with maple caramel. Makes 6.


Recipe Summary

  • 8 ounces brioche bread, cut into 3/4-inch cubes (about 6 cups)
  • Butter, softened
  • 2 cups buttermilk
  • 5 tablespoons unsalted butter, melted
  • ⅓ cup plus 2 Tbsp. packed light brown sugar
  • 2 eggs
  • 2 ¼ teaspoons vanilla
  • ¾ teaspoon kosher salt
  • ¼ cup pure maple syrup
  • 2 tablespoons heavy cream

Preheat oven to 300°F. Spread bread cubes evenly in a shallow baking pan. Bake 20 minutes or until crisp, stirring once. Let cool. Increase oven temperature to 350°F.

Butter six 3- to 3 1/2-inch muffin cups or twelve 2 1/2-inch muffin cups. Fill each cup with toasted bread.

In a large bowl whisk together buttermilk, melted butter, 1/3 cup brown sugar, the eggs, 2 tsp. vanilla, and 1/4 tsp. kosher salt. Slowly pour mixture over bread in each cup. Cover and let stand 30 minutes or chill up to 4 hours.

For maple caramel: Meanwhile, in a small saucepan combine maple syrup and remaining 2 Tbsp. brown sugar. Bring to boiling reduce heat. Boil gently 2 minutes, stirring occasionally. Remove from heat carefully add cream, the remaining 1/4 tsp. vanilla, and an additional 1/2 tsp. kosher salt. Return to heat boil gently 1 minute more, stirring constantly. Remove from heat. Maple caramel will thicken as it cools. (Rewarm, if necessary, for drizzling.)

Bake muffins 30 to 35 minutes or until puffed, golden brown, and set. Let cool 10 minutes. Remove muffins from cups. Serve warm drizzled with maple caramel. Makes 6.


Recipe Summary

  • 8 ounces brioche bread, cut into 3/4-inch cubes (about 6 cups)
  • Butter, softened
  • 2 cups buttermilk
  • 5 tablespoons unsalted butter, melted
  • ⅓ cup plus 2 Tbsp. packed light brown sugar
  • 2 eggs
  • 2 ¼ teaspoons vanilla
  • ¾ teaspoon kosher salt
  • ¼ cup pure maple syrup
  • 2 tablespoons heavy cream

Preheat oven to 300°F. Spread bread cubes evenly in a shallow baking pan. Bake 20 minutes or until crisp, stirring once. Let cool. Increase oven temperature to 350°F.

Butter six 3- to 3 1/2-inch muffin cups or twelve 2 1/2-inch muffin cups. Fill each cup with toasted bread.

In a large bowl whisk together buttermilk, melted butter, 1/3 cup brown sugar, the eggs, 2 tsp. vanilla, and 1/4 tsp. kosher salt. Slowly pour mixture over bread in each cup. Cover and let stand 30 minutes or chill up to 4 hours.

For maple caramel: Meanwhile, in a small saucepan combine maple syrup and remaining 2 Tbsp. brown sugar. Bring to boiling reduce heat. Boil gently 2 minutes, stirring occasionally. Remove from heat carefully add cream, the remaining 1/4 tsp. vanilla, and an additional 1/2 tsp. kosher salt. Return to heat boil gently 1 minute more, stirring constantly. Remove from heat. Maple caramel will thicken as it cools. (Rewarm, if necessary, for drizzling.)

Bake muffins 30 to 35 minutes or until puffed, golden brown, and set. Let cool 10 minutes. Remove muffins from cups. Serve warm drizzled with maple caramel. Makes 6.


Recipe Summary

  • 8 ounces brioche bread, cut into 3/4-inch cubes (about 6 cups)
  • Butter, softened
  • 2 cups buttermilk
  • 5 tablespoons unsalted butter, melted
  • ⅓ cup plus 2 Tbsp. packed light brown sugar
  • 2 eggs
  • 2 ¼ teaspoons vanilla
  • ¾ teaspoon kosher salt
  • ¼ cup pure maple syrup
  • 2 tablespoons heavy cream

Preheat oven to 300°F. Spread bread cubes evenly in a shallow baking pan. Bake 20 minutes or until crisp, stirring once. Let cool. Increase oven temperature to 350°F.

Butter six 3- to 3 1/2-inch muffin cups or twelve 2 1/2-inch muffin cups. Fill each cup with toasted bread.

In a large bowl whisk together buttermilk, melted butter, 1/3 cup brown sugar, the eggs, 2 tsp. vanilla, and 1/4 tsp. kosher salt. Slowly pour mixture over bread in each cup. Cover and let stand 30 minutes or chill up to 4 hours.

For maple caramel: Meanwhile, in a small saucepan combine maple syrup and remaining 2 Tbsp. brown sugar. Bring to boiling reduce heat. Boil gently 2 minutes, stirring occasionally. Remove from heat carefully add cream, the remaining 1/4 tsp. vanilla, and an additional 1/2 tsp. kosher salt. Return to heat boil gently 1 minute more, stirring constantly. Remove from heat. Maple caramel will thicken as it cools. (Rewarm, if necessary, for drizzling.)

Bake muffins 30 to 35 minutes or until puffed, golden brown, and set. Let cool 10 minutes. Remove muffins from cups. Serve warm drizzled with maple caramel. Makes 6.


Recipe Summary

  • 8 ounces brioche bread, cut into 3/4-inch cubes (about 6 cups)
  • Butter, softened
  • 2 cups buttermilk
  • 5 tablespoons unsalted butter, melted
  • ⅓ cup plus 2 Tbsp. packed light brown sugar
  • 2 eggs
  • 2 ¼ teaspoons vanilla
  • ¾ teaspoon kosher salt
  • ¼ cup pure maple syrup
  • 2 tablespoons heavy cream

Preheat oven to 300°F. Spread bread cubes evenly in a shallow baking pan. Bake 20 minutes or until crisp, stirring once. Let cool. Increase oven temperature to 350°F.

Butter six 3- to 3 1/2-inch muffin cups or twelve 2 1/2-inch muffin cups. Fill each cup with toasted bread.

In a large bowl whisk together buttermilk, melted butter, 1/3 cup brown sugar, the eggs, 2 tsp. vanilla, and 1/4 tsp. kosher salt. Slowly pour mixture over bread in each cup. Cover and let stand 30 minutes or chill up to 4 hours.

For maple caramel: Meanwhile, in a small saucepan combine maple syrup and remaining 2 Tbsp. brown sugar. Bring to boiling reduce heat. Boil gently 2 minutes, stirring occasionally. Remove from heat carefully add cream, the remaining 1/4 tsp. vanilla, and an additional 1/2 tsp. kosher salt. Return to heat boil gently 1 minute more, stirring constantly. Remove from heat. Maple caramel will thicken as it cools. (Rewarm, if necessary, for drizzling.)

Bake muffins 30 to 35 minutes or until puffed, golden brown, and set. Let cool 10 minutes. Remove muffins from cups. Serve warm drizzled with maple caramel. Makes 6.


Recipe Summary

  • 8 ounces brioche bread, cut into 3/4-inch cubes (about 6 cups)
  • Butter, softened
  • 2 cups buttermilk
  • 5 tablespoons unsalted butter, melted
  • ⅓ cup plus 2 Tbsp. packed light brown sugar
  • 2 eggs
  • 2 ¼ teaspoons vanilla
  • ¾ teaspoon kosher salt
  • ¼ cup pure maple syrup
  • 2 tablespoons heavy cream

Preheat oven to 300°F. Spread bread cubes evenly in a shallow baking pan. Bake 20 minutes or until crisp, stirring once. Let cool. Increase oven temperature to 350°F.

Butter six 3- to 3 1/2-inch muffin cups or twelve 2 1/2-inch muffin cups. Fill each cup with toasted bread.

In a large bowl whisk together buttermilk, melted butter, 1/3 cup brown sugar, the eggs, 2 tsp. vanilla, and 1/4 tsp. kosher salt. Slowly pour mixture over bread in each cup. Cover and let stand 30 minutes or chill up to 4 hours.

For maple caramel: Meanwhile, in a small saucepan combine maple syrup and remaining 2 Tbsp. brown sugar. Bring to boiling reduce heat. Boil gently 2 minutes, stirring occasionally. Remove from heat carefully add cream, the remaining 1/4 tsp. vanilla, and an additional 1/2 tsp. kosher salt. Return to heat boil gently 1 minute more, stirring constantly. Remove from heat. Maple caramel will thicken as it cools. (Rewarm, if necessary, for drizzling.)

Bake muffins 30 to 35 minutes or until puffed, golden brown, and set. Let cool 10 minutes. Remove muffins from cups. Serve warm drizzled with maple caramel. Makes 6.


Recipe Summary

  • 8 ounces brioche bread, cut into 3/4-inch cubes (about 6 cups)
  • Butter, softened
  • 2 cups buttermilk
  • 5 tablespoons unsalted butter, melted
  • ⅓ cup plus 2 Tbsp. packed light brown sugar
  • 2 eggs
  • 2 ¼ teaspoons vanilla
  • ¾ teaspoon kosher salt
  • ¼ cup pure maple syrup
  • 2 tablespoons heavy cream

Preheat oven to 300°F. Spread bread cubes evenly in a shallow baking pan. Bake 20 minutes or until crisp, stirring once. Let cool. Increase oven temperature to 350°F.

Butter six 3- to 3 1/2-inch muffin cups or twelve 2 1/2-inch muffin cups. Fill each cup with toasted bread.

In a large bowl whisk together buttermilk, melted butter, 1/3 cup brown sugar, the eggs, 2 tsp. vanilla, and 1/4 tsp. kosher salt. Slowly pour mixture over bread in each cup. Cover and let stand 30 minutes or chill up to 4 hours.

For maple caramel: Meanwhile, in a small saucepan combine maple syrup and remaining 2 Tbsp. brown sugar. Bring to boiling reduce heat. Boil gently 2 minutes, stirring occasionally. Remove from heat carefully add cream, the remaining 1/4 tsp. vanilla, and an additional 1/2 tsp. kosher salt. Return to heat boil gently 1 minute more, stirring constantly. Remove from heat. Maple caramel will thicken as it cools. (Rewarm, if necessary, for drizzling.)

Bake muffins 30 to 35 minutes or until puffed, golden brown, and set. Let cool 10 minutes. Remove muffins from cups. Serve warm drizzled with maple caramel. Makes 6.


Recipe Summary

  • 8 ounces brioche bread, cut into 3/4-inch cubes (about 6 cups)
  • Butter, softened
  • 2 cups buttermilk
  • 5 tablespoons unsalted butter, melted
  • ⅓ cup plus 2 Tbsp. packed light brown sugar
  • 2 eggs
  • 2 ¼ teaspoons vanilla
  • ¾ teaspoon kosher salt
  • ¼ cup pure maple syrup
  • 2 tablespoons heavy cream

Preheat oven to 300°F. Spread bread cubes evenly in a shallow baking pan. Bake 20 minutes or until crisp, stirring once. Let cool. Increase oven temperature to 350°F.

Butter six 3- to 3 1/2-inch muffin cups or twelve 2 1/2-inch muffin cups. Fill each cup with toasted bread.

In a large bowl whisk together buttermilk, melted butter, 1/3 cup brown sugar, the eggs, 2 tsp. vanilla, and 1/4 tsp. kosher salt. Slowly pour mixture over bread in each cup. Cover and let stand 30 minutes or chill up to 4 hours.

For maple caramel: Meanwhile, in a small saucepan combine maple syrup and remaining 2 Tbsp. brown sugar. Bring to boiling reduce heat. Boil gently 2 minutes, stirring occasionally. Remove from heat carefully add cream, the remaining 1/4 tsp. vanilla, and an additional 1/2 tsp. kosher salt. Return to heat boil gently 1 minute more, stirring constantly. Remove from heat. Maple caramel will thicken as it cools. (Rewarm, if necessary, for drizzling.)

Bake muffins 30 to 35 minutes or until puffed, golden brown, and set. Let cool 10 minutes. Remove muffins from cups. Serve warm drizzled with maple caramel. Makes 6.


Recipe Summary

  • 8 ounces brioche bread, cut into 3/4-inch cubes (about 6 cups)
  • Butter, softened
  • 2 cups buttermilk
  • 5 tablespoons unsalted butter, melted
  • ⅓ cup plus 2 Tbsp. packed light brown sugar
  • 2 eggs
  • 2 ¼ teaspoons vanilla
  • ¾ teaspoon kosher salt
  • ¼ cup pure maple syrup
  • 2 tablespoons heavy cream

Preheat oven to 300°F. Spread bread cubes evenly in a shallow baking pan. Bake 20 minutes or until crisp, stirring once. Let cool. Increase oven temperature to 350°F.

Butter six 3- to 3 1/2-inch muffin cups or twelve 2 1/2-inch muffin cups. Fill each cup with toasted bread.

In a large bowl whisk together buttermilk, melted butter, 1/3 cup brown sugar, the eggs, 2 tsp. vanilla, and 1/4 tsp. kosher salt. Slowly pour mixture over bread in each cup. Cover and let stand 30 minutes or chill up to 4 hours.

For maple caramel: Meanwhile, in a small saucepan combine maple syrup and remaining 2 Tbsp. brown sugar. Bring to boiling reduce heat. Boil gently 2 minutes, stirring occasionally. Remove from heat carefully add cream, the remaining 1/4 tsp. vanilla, and an additional 1/2 tsp. kosher salt. Return to heat boil gently 1 minute more, stirring constantly. Remove from heat. Maple caramel will thicken as it cools. (Rewarm, if necessary, for drizzling.)

Bake muffins 30 to 35 minutes or until puffed, golden brown, and set. Let cool 10 minutes. Remove muffins from cups. Serve warm drizzled with maple caramel. Makes 6.