CHOCOLATE ORANGE BRIOCHE BREAD PUDDING
"Toasting the brioche in the oven is a key step to the recipe. It helps to dry out the bread, which makes it even better at soaking up the custard for a moist, cake-like texture," shares Tom Filippou, executive chef for President's Choice Cooking School. "To make this more indulgent, serve it with vanilla bean ice cream or freshly whipped cream and garnish with a sprinkling of dark chocolate shavings."
Provided by vdelcarpio
Categories Dessert
Time 1h30m
Yield 12 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 350°F (180°C). Spread brioche in single layer on parchment paper-lined large baking sheet. Bake, stirring once, until golden; about 10 minutes.
- Meanwhile, whisk together eggs, milk, cream, granulated sugar, brown sugar, orange zest, orange juice, liqueur, vanilla, cinnamon and salt in large bowl until well combined.
- Spread a third of the brioche in bottom of a 9-cup (2.25 litre) casserole dish and sprinkle with a third of the chocolate. Repeat layers twice with remaining brioche and chocolate. Pour egg mixture over top, gently pressing down on brioche mixture to moisten.
- Cover with foil; bake 35 minutes. Uncover, bake until puffed, golden brown and set in centre, about 30 to 35 minutes, covering with foil if top begins to overbrown.
- Stir together marmalade and water in small bowl; brush on bread pudding. Let cool 20 minutes.
Nutrition Facts : Calories 332.9, Fat 10.3, SaturatedFat 5.4, Cholesterol 148.7, Sodium 233.5, Carbohydrate 55.4, Fiber 0.9, Sugar 50.4, Protein 6.2
ORANGE BREAD PUDDING
Make and share this Orange Bread Pudding recipe from Food.com.
Provided by Tezi3885
Categories Dessert
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Sift the flour and baking powder and mix well.
- In a seperate bowl, mix the butter and sugar and beat till light.
- Add the beaten eggs and mix until well blended.
- Next add the fruit, bread crumbs and orange rind.
- Fold in the flour and orange juice alternately.
- In a pudding mould, Layer the bottom with maple syrup.
- Sprinkle the almond slivers on it.
- Pour the mixed pudding batter into the mold over the syrup it.
- Put a lid on the mold and put it in a rice cooker.
- Pour water in the cooker upto half the mould height.
- Switch the cooker into cooking and let it cook for 1 hours.
- After 1 hr remove the mould from the cooker and let it cool for 5 minutes.
- Invert the mould into a plate and cut into slices.
- Serve warm with custard.
Nutrition Facts : Calories 408.2, Fat 11.3, SaturatedFat 4.9, Cholesterol 108.3, Sodium 378.2, Carbohydrate 69.1, Fiber 1.9, Sugar 37.2, Protein 8.7
ORANGE-SCENTED BRIOCHE PUDDING
Make and share this Orange-Scented Brioche Pudding recipe from Food.com.
Provided by ratherbeswimmin
Categories Dessert
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 325°; butter an 8-cup pudding dish.
- Put the raisins and Grand Marnier into a small saucepan; bring to a boil and simmer for a minute or so, then turn off the heat and leave the fruit to plump up in the liquor.
- Make marmalade sandwiches with the brioche slices, using about 1 teaspoon marmalade in each.
- Because the brioche is so buttery, don't spread any butter in the sandwiches or the pudding will be greasy.
- Cut each sandwich into a triangle and put these triangles, one point side up, the next one pointy bit down and so on, in the buttered dish (*this is confusing to me, so I would say cut the sandwiches to fit the dish).
- Sprinkle the raisins along with any remaining liquor in the pan.
- In a bowl, whisk together the sugar, whole eggs, egg yolks, cream, and milk.
- Pour over the brioche sandwiches and leave to stand for 15 minutes.
- Sprinkle brown sugar over the top; bake for 45 minutes, by which time the custard should be at the point of just setting.
Nutrition Facts : Calories 899.2, Fat 29.5, SaturatedFat 16.4, Cholesterol 194.5, Sodium 1089.2, Carbohydrate 132.1, Fiber 5.2, Sugar 18.8, Protein 28.5
CHOCOLATE ORANGE BRIOCHE BREAD PUDDING
"Toasting the brioche in the oven is a key step to the recipe. It helps to dry out the bread, which makes it even better at soaking up the custard for a moist, cake-like texture," shares Tom Filippou, executive chef for President's Choice Cooking School. "To make this more indulgent, serve it with vanilla bean ice cream or freshly whipped cream and garnish with a sprinkling of dark chocolate shavings."
Provided by maryjjohnson34
Categories Dessert
Time 1h30m
Yield 12 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 350°F (180°C). Spread brioche in single layer on parchment paper-lined large baking sheet. Bake, stirring once, until golden; about 10 minutes.
- Meanwhile, whisk together eggs, milk, cream, granulated sugar, brown sugar, orange zest, orange juice, liqueur, vanilla, cinnamon and salt in large bowl until well combined.
- Spread a third of the brioche in bottom of a 9-cup (2.25 litre) casserole dish and sprinkle with a third of the chocolate. Repeat layers twice with remaining brioche and chocolate. Pour egg mixture over top, gently pressing down on brioche mixture to moisten.
- Cover with foil; bake 35 minutes. Uncover, bake until puffed, golden brown and set in centre, about 30 to 35 minutes, covering with foil if top begins to overbrown.
- Stir together marmalade and water in small bowl; brush on bread pudding. Let cool 20 minutes.
Nutrition Facts : Calories 332.9, Fat 10.3, SaturatedFat 5.4, Cholesterol 148.7, Sodium 233.5, Carbohydrate 55.4, Fiber 0.9, Sugar 50.4, Protein 6.2
BRIOCHE BREAD PUDDING
I love bread pudding but I wanted one that was more loaf like and firm. This is what I came up with.
Provided by Possumgirl Randy
Categories Dessert
Time 45m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Mix together the milk, creme fraiche, eggs, sugar and vanilla until well blended, then stir in the raisins and orange peel. Pull off smallish hunks of brioche and stir into the milk mixture. Really mash the brioche around. Let it stand for about ten minutes, soaking up liquid, then smoosh it around some more with a wooden spoon. It can't be too smooshed up.
- Spoon it into a loaf mold. I use the silicone pans because I find them so easy to use. If you DO use them, remember to let the bread pudding cool in the pan before trying to unmold it. Then bake at 200 degrees C for about 35 minutes, or until a knife comes out clean.
Nutrition Facts : Calories 335.8, Fat 13.6, SaturatedFat 8, Cholesterol 98.2, Sodium 60.7, Carbohydrate 52.7, Fiber 1.4, Sugar 43.8, Protein 4.3
BRIOCHE PUDDING
Brioche pudding is a bit like bread and butter pudding but with raspberries and white chocolate - a favourite with the children.
Provided by Catnarla
Time 40m
Yield Serves 6
Number Of Ingredients 0
Steps:
- Put half the brioche, chocolate and raspberries in the dish.
- Meanwhile whisk together the creme fraiche, eggs & vanilla extract.
- Layer half the mixture over the brioche dish.
- Then layer brioche, chocolate and raspberries, followed by creme fraiche and egg mix.
- Bake for 20 mins at 160 C.
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