if you have leftover brioche bread, you need to make this brioche bread pudding! rich, and full of flavor, delightfully crispy on the outside with creamy custardy insides. what you could also add: i didn’t add anything else to my recipe because my brioche was already flavored with orange zest and dried cranberries but if you’re using plain brioche for this recipe you could add 1/2 cup of dried cranberries or raisins and 1 tablespoon of orange zest. cut the brioche bread into cubes (about 1-inch/3cm), add to the baking dish. step 2: (photo 2+3) make the custard: add all the ingredients for the custard into a large bowl (milk, eggs, sugar, vanilla, cinnamon, salt). move the bread cubes to ensure they are coated with custard on all sides, press them in slightly. step 4: (photo 5) bake the bread pudding until the custard is set (about 40 minutes at 350°). the custard should not be jiggly in the middle. if you have a meat/candy thermometer you can also measure the temperature of the custard, which is the quickest and easiest way to make sure if it’s set and safe to eat. the temperature should be 160°f/71°c. how to reheat it in the oven: put the baking dish in a cold oven and set it to 350°f/180°c, bake for about 10-15 minutes or until warm.
place it in closed containers and freeze for up to 3 months. you can also bake it straight from the freezer. you can prepare it the night before, let it sit in the fridge overnight, and bake in the morning. rate the recipe or tell me in the comments how you liked it! you can also add a photo of your dish. haven’t tasted it yet, but if it tastes half as good as it smells, oh my. i used a smaller pan so mine took a few minutes longer to bake and it puffed up a delicious inch above the pan. thanks for a lovely recipe and all the tips. attachment the maximum upload file size: 1 mb. links to youtube, facebook, twitter and other services inserted in the comment text will be automatically embedded. i believe you should eat delicious food every day! i create quick, simple and sometimes fancy recipes with easy to follow instructions and step-by-step photos, that every home cook can make.
this one i created was a winner. moist and delicious, the addition of nuts and fruit make it extra special! 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. bake, uncovered, in the preheated oven until top is puffed but set, about 40 minutes.
used dried cranberries and macadamia nuts, both left over from christmas. i’m sure there’s more calories though, i added twice the amount of both, and a little more brioche, using a whole bag of brioche hot dog buns but it was worthit! decent recipe overall, however, the cinnamon was a bit overpowering at times and the nuts and raisins weren’t as prominent as i would have liked. used dried cranberries and macadamia nuts, both left over from christmas. i’m sure there’s more calories though, i added twice the amount of both, and a little more brioche, using a whole bag of brioche hot dog buns but it was worthit! decent recipe overall, however, the cinnamon was a bit overpowering at times and the nuts and raisins weren’t as prominent as i would have liked.
ingredients 1 (1lb/450g) brioche loaf 4 large eggs 4 1/2 cups (1080g) milk 1/2 cup (100g) sugar 1 teaspoon cinnamon 1 tablespoon vanilla 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 ingredients 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,, bread pudding custard, bread pudding custard.
ingredients ; 2 cups milk ; 2 tablespoons (1/4 stick) unsalted butter, more for greasing pan ; 1 teaspoon vanilla extract ; ⅓ cup sugar ; pinch salt brioche bread pudding is the coziest, homiest, simplest and most satisfying winter dessert. ; 2 tbsp unsalted butter, softened ; 1 – 14 oz loaf cut the brioche slices into half. between each slice add in a couple of pieces of pear. in a separate bowl, whisk the heavy cream, eggs,, .
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