Brioche Honey 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.

BRIOCHE-HONEY BREAD PUDDING

Steps:

• Preheat oven to 350F.
• Bake bread cubes on baking sheet for 15 minutes stirring, until lightly toasted.
• Let cool.
• Shut off the oven With butter, grease shallow 3 qt baking dish.
• In a bowl, whisk eggs, cream, milk, honey, vanilla, cinnamon, nutmeg.
• Add bread: pour into baking dish.
• Cover and chill overnight Preheat oven to 350F.
• Bring 8 cups of water to boil Uncover bread mixture.
• Place baking dish in large roasting pan; pour enough boiling water into roasting pan to come halfway up sides of dish.
• Bake 1 hour or until a knife tests clean.
• Let cool on rack until warm.
• Dust with confectioners sugar and serve with creme anglaise Creme Anglaise: In a bowl, whisk yolks and sugar until slightly thickened and lemon colored, several minutes In a medium saucepan, heat milk over medium heat until bubbles form around edge.
• Slowly whisk hot milk into yolk mixture, pour back into saucepan.
• Place over medium low heat, stirring slowly and constantly scraping bottom and corners until sauce coats the back of the spoon.
• Should be the consistancy of eggnog- about 10 minutes or until 170F.
• Remove from heat; stir in vanilla.
• Strain through sieve into bowl.
• Set bowl of sauce in ice bath.
• Stir continuously with rubber until cool.
• Transfer to serving pitcher; cover with plastic.

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!

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.

BRIOCHE BREAD PUDDING

Steps:

• Slice the brioche half an inch thick and lightly toast the slices. Set aside. Put the raisins in a bowl, cover with the rum and set aside.
• Combine the milk and cream in a saucepan and scald.
• Beat eggs and yolks with sugar. Add vanilla and salt. Slowly whisk in warm milk and cream mixture.
• Butter a glass baking dish.
• Cut each slice of brioche in half and line the bottom of the baking dish with the slices, overlapping them slightly. Scatter half the raisins over the slices, then spoon on about a third of the egg mixture. Top with a second layer of slices and the remaining raisins. Pour in remaining egg mixture. Set aside for 30 minutes.
• Preheat oven to 300 degrees. Sprinkle the top of the pudding with cinnamon. Put in the oven and bake for about one hour, until the pudding is set. Serve while still warm.

HONEY BRIOCHE

Steps:

• Prepare the sponge
• In the bowl of the heavy-duty mixer, combine the milk, yeast (see note if using instant yeast), and honey and stir to blend. Let stand until foamy, about 5 minutes. Add the egg and half the flour and stir to blend. The sponge will be soft and sticky. Sprinkle with the remaining flour, to cover the sponge dough, but don't mix it in. Set aside to rest, uncovered, for 30 minutes. The sponge should erupt slightly, cracking the layer of flour. This indicates that the yeast is live and doing its job.
• Prepare the dough
• Add the honey, salt, eggs, and flour to the sponge. Mix at low speed just until the ingredients come together, about 1 minute. Increase the mixer speed to medium and beat for 5 minutes.
• When the butter is incorporated, it should be the same consistency as the dough. To prepare the butter, place it on a flat work surface, and with the pastry scraper, smear it bit by bit across the surface. (If you do not have a pastry scraper, use the back of a large metal spoon.) When it is ready, the butter should be smooth, soft, but still cool-not warm, oily, or greasy.
• With the mixer on medium-low speed, add the butter a few tablespoons at a time. When all the butter has been added, increase the mixer speed to medium-high for 1 minute, then reduce the speed to medium and continue to beat for 5 minutes more. The dough will be soft and pliable but shouldn't stick to your hands.
• First rise
• Cover the bowl tightly with plastic wrap. Let the dough rise at room temperature until doubled in bulk, about 2 hours.
• Chilling and second rise
• Punch down the dough. Cover the bowl tightly with plastic wrap and refrigerate the dough overnight, or for at least 4 hours, during which time it should double in size again.
• Form the brioche
• Divide the dough into 12 equal pieces, each weighing about 2 1/2 ounces. Roll each piece of dough tightly into a ball and place 6 pieces in each bread pan, staggering them in two rows of 3; there will be some space left at either end of the loaf but it will fill up when the dough rises again. Cover the pans with a clean cloth and let the dough rise at room temperature until doubled in bulk, 1 to 1 1/2 hours.
• Center a rack in the oven. Preheat the oven to 375°F.
• Lightly brush the dough with the beaten egg. Working quickly, using the tip of a pair of sharp scissors, snip a cross on the top of each ball of dough; this will help the brioche rise evenly as it bakes. Bake until the loaves are puffed and deeply golden, 30 to 35 minutes. Place the pans on the baking rack to cool. Turn the loaves out after they have cooled.
• Notes
• When using instant yeast, there is no need to let the yeast proof in warm milk; it can be added directly to the flour. Don't omit the milk, however, as this will change the balance of liquid to dry ingredients in the recipe. Instant yeast and active dry yeast can be used interchangeably in the same quantities.
• Honey both enriches the flavor of this brioche and helps keep it moist. Top quality honey makes all the difference here.
• The brioche is best eaten the day it is baked, although it can be tightly wrapped and stored for a day or two or frozen for up to 1 month. Thaw, still wrapped, at room temperature.

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.

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.