SWEET BRIOCHE CROUTONS
Sweet croutons made with this delicate bread add texture and crunch to ice cream, yogurt, or poached fruit.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes
Yield Makes 2 cups
Number Of Ingredients 4
Steps:
- Preheat oven to 350 degrees. Cut bread slices into 3/4-inch cubes. Place in a medium bowl. Sprinkle cinnamon and sugar over bread cubes. Pour in butter; toss until bread cubes are evenly coated. Place on a baking sheet, and cook until golden brown and beginning to crisp, 10 to 12 minutes. Serve warm.
BRIOCHE CROUTONS
A great and inexpensive way to make a nice, buttery brioche crouton.
Provided by Thomas M Friesner
Categories Side Dish Sauces and Condiments Recipes Crouton Recipes
Time 20m
Yield 32
Number Of Ingredients 5
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
- Place brioche chunks in a large mixing bowl. Add Parmesan cheese, basil, and garlic; pour in butter. Mix using a rubber spatula, being careful not to tear the bread. Spread on the prepared baking sheet.
- Bake in the preheated oven until golden brown, about 10 minutes.
Nutrition Facts : Calories 200.9 calories, Carbohydrate 6.7 g, Cholesterol 43.5 mg, Fat 18.5 g, Fiber 0.2 g, Protein 1.5 g, SaturatedFat 8 g, Sodium 227.6 mg, Sugar 1.2 g
CROUTONS
Steps:
- Heat the olive oil in a large (10-inch) saute pan until hot. Add the bread and cook over medium heat, tossing frequently, until the bread is evenly toasted and browned. Sprinkle with salt and pepper.
BACON-BRIOCHE CROUTONS
I like to garnish soup with croutons-it's a classic combo for a reason. Brioche is a good choice for making croutons because it's so buttery, and the bacon lends a hint of smoky, savory flavor.
Provided by Naomi Pomeroy
Categories Soup/Stew Celery Bacon Bread
Yield Makes about 2 cups croutons
Number Of Ingredients 5
Steps:
- Preheat the oven to 350°F. Place the brioche in a mixing bowl. In a cast-iron skillet or other heavy ovenproof skillet, cook the bacon over medium-low heat for about 3 minutes, until most of the fat has rendered but the bacon hasn't gotten too brown or crispy. Turn off the heat, add the butter to the pan, and swirl the pan until the butter is fully melted. Pour the bacon with the fat into the mixing bowl with the brioche, sprinkle with the salt and pepper, and toss to coat evenly. Spread the croutons across a baking sheet.
- Bake the croutons, stirring every 2 to 3 minutes, until golden brown, 8 to 10 minutes. (Note that brioche will toast up a slightly darker color than some other types of bread because of its sugar and egg content.) The croutons can be made up to 2 hours in advance and rewarmed in the oven just before serving.
ICE CREAM WITH CARAMEL BRIOCHE CROUTONS
Croutons of caramel-coated brioche accompany scoops of vanilla ice cream.
Provided by Martha Stewart
Categories Bread Recipes
Number Of Ingredients 5
Steps:
- Line a baking sheet with parchment paper, and set aside. In a medium saucepan over medium-high heat, combine the butter, sugar, and water. Stir until sugar is dissolved, about 2 minutes.
- Allow sugar mixture to boil, and caramelize until the syrup is a medium amber color, about 4 minutes. Remove from heat. Add the cubes of brioche a handful at a time, and stir to coat. When all croutons are coated, transfer to prepared baking sheet. Quickly spread croutons so they are not touching. Let cool. To serve, fill four serving dishes with ice cream; garnish with caramel croutons.
HOMEMADE CROUTONS
Learn how to make croutons at home with our simple recipe, method and top tips. These will make crunchy toppings for soups, salads and warming pasta bakes
Provided by Georgina Kiely - Digital food editor, bbcgoodfood.com
Time 10m
Number Of Ingredients 5
Steps:
- Heat the oven to 220C/200C fan/gas 7. Rub the whole garlic clove over both sides of the sourdough. Tear it into rough chunks and toss with the oil, a good pinch of salt and the seeds.
- Spread out on a baking sheet and bake for 8-10 mins until golden and crisp. Mix with the chopped parsley. Sprinkle on soup or a salad for added crunch.
Nutrition Facts : Calories 129 calories, Fat 4 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 18 grams carbohydrates, Sugar 1 grams sugar, Fiber 1 grams fiber, Protein 5 grams protein, Sodium 0.53 milligram of sodium
BRIOCHE CROUTONS
Provided by Ina Garten
Time 20m
Yield 6 to 8 cups
Number Of Ingredients 4
Steps:
- Preheat the oven to 350 degrees F.
- Slice the bread about 3/4-inch thick. Cut off the crusts and then cut the slices in 3/4-inch dice. You should have 6 to 8 cups of croutons.
- Place the croutons on a sheet pan and toss them with the olive oil, salt, and pepper. Bake for 10 to 15 minutes, tossing once, until they're nicely browned on all sides. Cool to room temperature.
BRIOCHE CROUTONS
Make and share this Brioche Croutons recipe from Food.com.
Provided by Barenakedchef
Categories < 30 Mins
Time 20m
Yield 6-8 cups
Number Of Ingredients 4
Steps:
- Preheat the oven to 350 degrees F.
- Slice the bread about 3/4-inch thick. Cut off the crusts and then cut the slices in 3/4-inch dice. You should have 6 to 8 cups of croutons.
- Place the croutons on a sheet pan and toss them with the olive oil, salt, and pepper. Bake for 10 to 15 minutes, tossing once, until they're nicely browned on all sides. Cool to room temperature.
Nutrition Facts : Calories 40, Fat 4.5, SaturatedFat 0.6, Sodium 145.5, Carbohydrate 0.1
PUMPERNICKEL CROUTONS
Make and share this Pumpernickel Croutons recipe from Food.com.
Provided by TishT
Categories Grains
Time 22m
Yield 1 1/2 cups
Number Of Ingredients 3
Steps:
- Preheat oven to 400F.
- Place bread cubes on baking sheet, drizzle with oil, and toss to combine.
- Spread in single layer and bake for 10 minutes or until crisp.
- Remove from oven and toss with cheese if desired.
LYONNAISE SALAD
Steps:
- Gather the ingredients. Preheat the oven to 300 F.
- Cut, wash, and dry the frisée lettuce.
- Cut the brioche into cubes. Bake until browned and almost crispy, about 7 to 10 minutes. When toasted, set aside to cool.
- Cut the bacon into large lardons, approximately 1/2-inch thick. In a sauté pan over medium heat, fry the lardons until they are golden and the fat has rendered substantially, about 7 to 9 minutes. Remove the lardons and all but 1 tablespoon of the rendered fat. Drain lardons on a paper towel and set aside.
- Add the diced shallots to the pan with the remaining fat and sauté over low heat until softened, about 2 to 3 minutes. Remove from heat.
- To a small jar or bottle with a lid, add the oil, vinegar, and mustard. Add the sautéed shallots. Close the jar and shake until emulsified , about 30 to 60 seconds. Add salt and pepper to taste.
- Add 3 inches of water to a small saucepan and bring to a boil. Add a generous pinch of salt. Reduce heat to a gentle simmer.
- Gently crack the egg into a small bowl or ramekin, taking care not to break the yolk. Stir the simmering water with a wooden spoon to create a little vortex, then gently tip the egg into the center. Poach the egg for 3 minutes.
- While the egg is poaching, toss the frisée with the vinaigrette and lardons.
- Plate with the dressed bacon and frisée on the bottom, followed by the brioche croutons.
- Remove the egg with a slotted spoon. Allow the egg to drain for a moment in the spoon, then place it atop the salad. Finish with salt and fresh ground pepper. Serve immediately.
Nutrition Facts : Calories 999 kcal, Carbohydrate 43 g, Cholesterol 371 mg, Fiber 6 g, Protein 53 g, SaturatedFat 23 g, Sodium 2607 mg, Sugar 11 g, Fat 68 g, ServingSize 1 serving, UnsaturatedFat 0 g
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ARUGULA SALAD WITH BRIOCHE CROUTONS | MIDWEST LIVING
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Servings 11Calories 246 per servingTotal Time 45 mins
- For croutons: Preheat oven to 350°. Separate garlic into cloves and peel cloves. In a small saucepan, heat 1/2 cup of the oil over low heat. Add garlic and simmer, just bubbling slowly for 10 minutes or until soft. Let cool. Transfer oil and garlic to a blender or food processor. Cover and blend or process until nearly smooth.
- In a bowl, toss brioche cubes with 2 tablespoons of the oil mixture to coat. (Reserve the rest for another use.) Sprinkle with salt and pepper to taste. Spread on a baking sheet lined with parchment paper. Bake 15 minutes or until browned and crisp, stirring every 5 minutes. Let cool.
- In a screw-top jar, combine lemon zest and juice, the remaining 1/4 cup olive oil and about 1/2 teaspoon salt and 1/4 teaspoon pepper. Shake well.
- Place arugula in a serving bowl. Drizzle with dressing and toss to coat. Top salad with croutons and serve.
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18 USES FOR LEFTOVER BRIOCHE – SWEET & SAVORY | CUISINEVAULT
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Published 2021-08-06
- French toast. Let’s start with the most popular use for brioche, French Toast. It’s a quick and easy option that’s suitable for any time of day. Making this snack is as simple as dipping leftover slices of bread in a bowl of beaten egg, cinnamon, and sugar until completely coated.
- Bread pudding. Since the early 11th century, stale bread has been put to use in kitchens as a popular pudding. Also known as “poor man’s pudding”, bread cubes are soaked in a mixture of sugar, eggs, and milk.
- Trifle. If you’ve never had a luxurious trifle then you’re missing out. Layers of booze-soaked sponge cake (or biscuits like ladyfingers) are combined with layers of jello, vanilla custard, fruit, and cream.
- Churros. Authentic churros are Spanish fried dough sticks that are similar to regular donuts. A simple mix of flour, baking powder, sugar, oil, and water is all that’s needed to make these tasty snacks.
- Ice cream sandwiches. If you’ve got leftover brioche buns, then one of their best uses is ice cream sandwiches. The texture of the bread is a perfect match for creamy frozen desserts.
- Bostock. Bostock was invented by the French. Their bakers literally created this recipe as a way to use day-old brioche. Bread slices are smeared with marmalade or soaked in syrup before being slathered in frangipane or almond cream.
- Monte Cristo. The Monte Cristo is an example of how simple food is often the best. Between two slices of brioche, layer ham, mayonnaise, mustard, and a slice of your favorite melting cheese.
- Brioche burgers. No list of uses for brioche would be complete without brioche burgers. The bun’s mildly sweet flavor and soft texture is incredible filled with your favorite fillings.
- Texas toast. Got an unsliced loaf of brioche you want to use up? Cut thick 1-inch slices of bread and soak them in melted garlic butter. Transfer to a lined sheet pan and freeze.
- Eggs in a basket. Kids love this one, as do most adults! Take a slice of brioche and cut a circle out of the center. Melt butter in a pan on a medium heat then add the brioche.
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