Barefoot Contessas Breakfast Bread Pudding Food

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.

RASPBERRY BAKED FRENCH TOAST

Steps:

• Grease a 9 x 13 x 2-inch oval baking dish with the butter and set aside. In a large bowl, whisk together the eggs, half-and-half, 1/3 cup of granulated sugar, the brown sugar, vanilla, orange zest, and salt.
• Spread half of the diced bread in the prepared baking dish. Sprinkle on the raspberries in one layer. Top with the rest of the bread and pour on the egg mixture, pressing down lightly to moisten the bread. Sprinkle with the remaining 2 tablespoons of sugar, cover with plastic wrap, and refrigerate for 1 hour.
• Preheat the oven to 350 degrees. Place the baking dish on a sheet pan and bake it for 60 to 70 minutes, until the custard is set and the top is puffed and browned. Check after 45 minutes; if the top is getting too browned, cover it lightly with aluminum foil. Cool for 10 minutes, sprinkle with confectioners' sugar, dust with extra orange zest, and serve warm with maple syrup.

CROISSANT BREAD PUDDING

Steps:

• Preheat the oven to 350 degrees F.
• In a medium bowl, whisk together the whole eggs, egg yolks, half-and-half, sugar, and vanilla. Set the custard mixture aside. Slice the croissants in half horizontally. In a 10 by 15 by 2 1/2-inch oval baking dish, distribute the bottoms of the sliced croissants, then add the raisins, then the tops of the croissants (brown side up), being sure the raisins are between the layers of croissants or they will burn while baking. Pour the custard over the croissants and allow to soak for 10 minutes, pressing down gently.
• Place the pan in a larger one filled with 1-inch of hot water. Cover the larger pan 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 40 to 45 more minutes or until the pudding puffs up and the custard is set. Remove from the oven and cool slightly. Serve warm or at room temperature.

BAREFOOT CONTESSA'S BREAKFAST BREAD PUDDING

Steps:

• Preheat the oven to 350 degrees F.
• In a medium bowl, whisk together the whole eggs, egg yolks, half-and-half, honey, vanilla, orange zest, and salt.
• Set aside.
• Slice the brioche loaf into 6 (1-inch) thick pieces.
• Lay half brioche slices flat in a 9 by 14 by 2-inch oval baking dish.
• Spread the raisins on top of the brioche slices, and place the remaining slices on top.
• Make sure that the raisins are between the layers of brioche or they will burn while baking.
• Pour the egg mixture over the bread and allow to soak for 15 minutes, pressing down gently.
• Bake for 55 to 60 minutes or until the pudding puffs up and the custard is set.
• Remove from the oven and cool slightly before serving.
• **Active prep time does not include allowing the egg and bread mixture to soak for 15 minutes before baking.

PANETTONE BREAD PUDDING

Steps:

• Preheat the oven to 350 degrees F.
• Trim the dark brown outer crust from the panettone (optional). Cut the rest of the loaf in 1-inch cubes and place on a sheet pan in a single layer. Toast the panettone for 10 minutes, until lightly browned.
• Grease a 9 by 12 by 2-inch baking dish with the butter. Place the panettone cubes in the baking dish.
• In a large bowl, whisk together the whole eggs, egg yolks, half-and-half, vanilla and almond extracts and sugar. Pour this custard mixture over the panettone. Set aside for 10 minutes so the bread soaks up the custard. Scatter the sliced almonds over the top of the pudding.
• Place the baking dish into a larger pan and add very hot tap water to the larger pan until it's halfway up the side of the baking dish. Cover the larger pan 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 the pudding for 45 minutes. Uncover and bake for 40 to 45 more minutes, until the custard is set and the top of the pudding is light golden brown. Allow to cool for 15 minutes. Serve warm or at room temperature.

BAREFOOT CONTESSA BROWNIE PUDDING

Steps:

• Preheat oven to 325 degrees.
• Melt butter and set aside to cool.
• Beat eggs and sugar together on medium speed until very light yellow and thick, about 5 minutes.
• Sift cocoa powder and flour together, and add to sugar and egg mixture on low speed just until mixed.
• Slowly pour in melted butter and mix again just until combined.
• Grease a 9x12x2 baking dish (I used an 8x11), and spread mixture into the pan.
• Place dish into a larger baking pan.
• Add enough very hot tap water to larger pan to come halfway up the side of the smaller pan.
• Bake for exactly 1 hour.
• A cake tester inserted 2 inches from the side will come out 3/4 clean.
• The center will appear very underbaked, IT SHOULD. The texture of this is between a brownie and pudding.
• Cool, serve slightly warm or room temperature, with vanilla ice cream if desired.

CROISSANT BREAD PUDDING ( INA GARTEN )

Steps:

• Preheat oven to 350°F.
• Whisk together egg, half and half, sugar, vanilla.
• Set aside.
• Place bottom half of croissants in single layer in baking dish, add dried fruit, then place tops on.
• Pour custard mixture over and push down so the croissants absorb the custard.
• Let sit 10 minutes, then press again.
• Place in water bath, cover with foil but poke holes so steam can escape.
• Bake 45 minutes covered, then uncover and bake an additional 45 minutes.