Banana Brioche Bread Pudding Food

NUTELLA BANANA BRIOCHE BREAD PUDDING

Steps:

• Spray or butter a 13 by 9 by 2-inch baking dish.
• Spread the Nutella on all your bread slices, then put 2 slices together to make 6 sandwiches. Cut each sandwich into 8 pieces and toss them into a large bowl. Crack your eggs in another large bowl and whisk in the cream, milk, sugar, hazelnut liqueur, vanilla and almond extracts. Pour this mixture over the sandwich cubes. Now, mash your bananas and stir that into the bread cube mixture. Pour into the prepared baking dish. Let stand at least 1 hour and up to 2 hours, occasionally pressing the bread into the custard mixture. (Can be prepared 2 hours ahead. Cover and refrigerate.)
• Preheat the oven to 350 degrees F. Bake until the pudding is set in the center, 45 to 50 minutes. Cool slightly. Serve warm.

BRIOCHE BREAD PUDDING

Steps:

• Preheat the oven to 350°F / 180°C / Gas Mark 4 (if you have a convection/fan oven, reduce the temperature by about 20° or follow the manufacturer's instructions).
• Grease a 9x13-inch (23x33cm) oval baking dish with butter.
• Cut the brioche into roughly 1-inch (3cm) cubes and add to the baking dish.
• In a large bowl, whisk (or mix with an electric mixer) all the other ingredients: milk, sugar, cinnamon, vanilla, salt.
• Pour the custard into the baking dish. Move the bread cubes to ensure they are coated with the custard (milk-egg mixture) on all sides, press them in slightly. The mixture should cover almost all brioche cubes but the tips of the cubes should be above the milk mixture (they will crisp up nicely).
• Bake the pudding for about 40 minutes or until the pudding is golden and crispy on top and custard is set and not jiggly (you can measure the temperature of the bake to make sure it's baked through, it should be 160°F/71°C in the center of the pudding).
• Enjoy!

BRIOCHE BREAD PUDDING

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.

VANILLA BRIOCHE BREAD PUDDING

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.

BANANA BREAD PUDDING

Steps:

• Place the bread cubes in a greased 2-qt. casserole; pour butter over top and toss to coat. In a medium bowl, lightly beat eggs; add milk, sugar, vanilla, cinnamon, nutmeg and salt. Stir in bananas. , Pour over bread cubes and stir to coat. Bake, uncovered, at 375° for about 40 minutes or until a knife inserted in the center comes out clean. , Meanwhile, for sauce, melt butter in a small saucepan. Combine sugar and cornstarch; add to butter. Stir in milk and corn syrup. Cook and stir over medium heat until the mixture comes to a full boil. Boil for 1 minute. Remove from the heat; stir in the vanilla. Serve warm sauce over warm pudding.

BANANA BREAD-BREAD PUDDING

Steps:

• Heat the oven to 350°F, and grease an 8-inch square baking dish.
• Slice the banana bread into 1 inch slices, place on a baking sheet, and toast in the oven, about 8-10 minutes, then cut into cubes.
• Place half the cubes in the baking dish, and cover with the chopped or sliced banana, then add the rest of the bread cubes over that.
• Whisk the half and half, milk, eggs, sugar and vanilla in a bowl, and pour over the banana bread cubes in the baking dish.
• Let it sit for about 5 minutes before putting it in the oven.
• Bake for one hour--a knife inserted in the center will look wet, but mostly clean.
• Let it set for 5-10 minutes, and scoop out and serve warm, with cream, or it's even delicious plain.

BANANA BRIOCHE BREAD PUDDING

Steps:

• 1. Preheat the oven to 375 degrees F. Put the brioche cubes in a large bowl. In a saucepan, add the cream, 1 cup of brown sugar and pinch of salt. Bring to a simmer over medium heat. Whisk the eggs and yolks together in a large bowl. In a slow stream, pour the hot cream mixture into whisked eggs to temper. Strain through a fine mesh sieve over the brioche cubes (If you are very careful and temper correctly, you can eliminate this step) Let this sit to allow the bread to absorb some of the liquid, about 10 minutes. In a bowl, mash the bananas with 1/4 cup of the brown sugar. Fold the mashed bananas into the bread cubes and transfer the mixture to an 8 by 11-inch baking dish. Sprinkle with the remaining 2 tablespoons of brown sugar and cover with foil. Bake until mostly set, about 35 to 40 minutes. Remove the foil and bake another 15 minutes. Remove from oven when top is golden brown. Eat and enjoy!

VANILLA BRIOCHE BREAD PUDDING

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 10-by-12-by-2-inch rectangular 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, drizzled with melted ice cream.

SALTED CARAMEL-BANANA BREAD PUDDING

Steps:

• Make the caramel: Combine the sugar and 1/4 cup water in a medium saucepan over medium heat, stirring just until the sugar dissolves. Cook, gently swirling the pan but not stirring, until amber, about 10 minutes. Brush any sugar crystals off the side of the pan with a wet pastry brush. Remove from the heat and carefully whisk in the butter, heavy cream, bourbon, lemon juice and kosher salt (the mixture will bubble). Pour into a bowl and set aside.
• Make the bread pudding: Preheat the oven to 350 degrees F and butter a 9-by-13-inch baking dish. Spread the bread cubes on a rimmed baking sheet and bake until dry and golden, about 20 minutes. Let cool completely.
• Whisk the eggs, sugar and kosher salt in a large bowl, then whisk in the milk, heavy cream and vanilla until smooth. Fold in the toasted bread and the banana slices. Transfer half of the mixture to the prepared baking dish and spread in an even layer. Drizzle with 1/2 cup of the caramel, then top with the remaining bread mixture. Cover with plastic wrap and refrigerate at least 1 hour or overnight. Cover and refrigerate the remaining caramel until ready to serve.
• Preheat the oven to 350 degrees F. Sprinkle the bread pudding with sea salt and bake until golden brown and set, about 1 hour, 15 minutes. Warm the remaining caramel and drizzle on top.

EASY BRIOCHE BREAD PUDDING

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.

BANANA BREAD & BUTTER PUDDING

Steps:

• Toast the bread, spread with butter and cut each slice into 6 equal pieces. Arrange, butter side up, with the banana in a microwavable dish (approx 23cm wide by 5cm deep).
• Beat together the eggs, sugar, cinnamon and milk in a jug. In a small bowl, add the cornflour with a little of the milk, mix until smooth, then stir into the jug. Pour over the bread and banana, then sprinkle with the extra sugar. Bake, uncovered, in the microwave on High for 8-10 mins. Stand for 5 mins before serving.

BANANAS FOSTER BREAD PUDDING

Steps:

• Preheat oven to 350. In a large bowl, whisk together the eggs, milk, ¼ cup of brown sugar, vanilla, 1 tablespoon rum and 1 teaspoon salt. Add the bread, and stir so that it absorbs the liquid. Set aside to soak.
• Butter a 2-quart baking dish, and place it on a baking sheet. Line the bottom of the dish with banana coins, then spoon about ½ of the soaked bread over them. Top with banana coins, and spoon the remaining soaked bread over the top. Bake for 40 minutes, then sprinkle with the tablespoon of white sugar. Continue baking until the pudding is puffed and golden on top, approximately 50 to 60 minutes total.
• Meanwhile, make the sauce. Melt the butter in a small sauce set over medium heat. Add the remaining brown sugar, cream, remaining rum and salt, and whisk until combined. Simmer, whisking, until the sauce has thickened, approximately 5 to 8 minutes. Remove from heat and keep warm.
• Serve the pudding warm, with some of the sauce drizzled over the top, alongside vanilla ice cream.