Brioche Bread Pudding
Brioche Bread Pudding takes approximately 45 minutes from beginning to end. This recipe serves 8 and costs $1.65 per serving. One serving contains 503 calories, 15g of protein, and 32g of fat. It is brought to you by Foodista. A mixture of milk, egg bread loaf - crusts, eggs, and a handful of other ingredients are all it takes to make this recipe so tasty. It works well as a dessert. 3 people have made this recipe and would make it again. Taking all factors into account, this recipe earns a spoonacular score of 21%, which is rather bad. Try Berry Brioche Bread Pudding, Banana Brioche Bread Pudding, and Brioche Pumpkin Bread Pudding for similar recipes.
Servings: 8
Preparation duration: -1 minutes
Cooking duration: -1 minutes
Ingredients:
1/2 teaspoon almond extract
1 brioche or egg bread loaf - (16 oz) crusts trimmed
8 large eggs
1/4 cup sugar
1 tablespoon vanilla extract
2 cups whipping cream
2 cups whole milk
1/4 cup Frangelico, hazelnut liqueur
and reserved, bread cut into 1/2" cubes
Equipment:
baking pan
whisk
bowl
baking sheet
oven
food processor
Cooking instruction summary:
- Place bread cubes in 13- by 9- by 2-inch baking pan. Whisk eggs, whipping cream, milk, sugar, Frangelico, vanilla extract and almond extract in large bowl to blend. Pour over bread cubes. Let stand 30 minutes, occasionally pressing bread into custard mixture. (Can be prepared 2 hours ahead. Cover and refrigerate.)
- Preheat oven to 350 degrees. Arrange reserved bread crusts on baking sheet and bake until dry, about 10 minutes. Cool. Maintain oven temperature. Transfer crusts to food processor and grind until fine crumbs form. Sprinkle 1 cup crust crumbs over top of pudding. Bake until pudding is set in center, about 40 minutes. Cool slightly. Serve warm.
- This recipe yields 8 to 10 servings.
Step by step:
1. Place bread cubes in 13- by 9- by 2-inch baking pan.
2. Whisk eggs, whipping cream, milk, sugar, Frangelico, vanilla extract and almond extract in large bowl to blend.
3. Pour over bread cubes.
4. Let stand 30 minutes, occasionally pressing bread into custard mixture. (Can be prepared 2 hours ahead. Cover and refrigerate.)Preheat oven to 350 degrees. Arrange reserved bread crusts on baking sheet and bake until dry, about 10 minutes. Cool. Maintain oven temperature.
5. Transfer crusts to food processor and grind until fine crumbs form.
6. Sprinkle 1 cup crust crumbs over top of pudding.
7. Bake until pudding is set in center, about 40 minutes. Cool slightly.
8. Serve warm.This recipe yields 8 to 10 servings.
Nutrition Information:
covered percent of daily need
Related Videos:
Barefoot Contessa's Vanilla Brioche Bread Pudding | Food Network
