VANILLA BRIOCHE BREAD PUDDING
"Warm vanilla bread pudding with cold creme anglaise. Now who wouldn't want to eat that for dessert??!" says Ina.
Provided by Ina Garten
Categories dessert
Time 2h10m
Yield 9 to 10 servings
Number Of Ingredients 10
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.
BAREFOOT CONTESSA'S BREAKFAST BREAD PUDDING
I saw Ina make this on her food network television show. The episode was "Bed and Breakfast".
Provided by Juenessa
Categories Breakfast
Time 1h10m
Yield 8 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 238.3, Fat 13.5, SaturatedFat 7, Cholesterol 233.8, Sodium 194.5, Carbohydrate 22.7, Fiber 0.4, Sugar 17.5, Protein 7.8
MUSHROOM AND LEEK BREAD PUDDING
Provided by Ina Garten
Time 2h15m
Yield 8 to 10 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees F. Spread the bread cubes on a sheet pan and bake for 15 to 20 minutes, until lightly browned. Set aside.
- Meanwhile, heat the oil and butter in a large (12-inch) saute pan over medium heat. Add the pancetta and cook for 5 minutes, until starting to brown. Stir in the leeks and cook over medium heat for 8 to 10 minutes, until the leeks are tender. Stir in the mushrooms, tarragon, sherry, 1 tablespoon salt and 11/2 teaspoons pepper and cook for 10 to 12 minutes, until most of the liquid evaporates, stirring occasionally. Off the heat, stir in the parsley.
- In a large mixing bowl, whisk together the eggs, cream, chicken stock and 1 cup of the Gruyere. Add the bread cubes and mushroom mixture, stirring well to combine. Set aside at room temperature for 30 minutes to allow the bread to absorb the liquid. Stir well and pour into a 2 1/2-to-3-quart gratin dish (13 x 9 x 2 inches). Sprinkle with the remaining 1/2 cup Gruyere and bake for 45 to 50 minutes, until the top is browned and the custard is set. Serve hot.
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.
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.
VANILLA BRIOCHE BREAD PUDDING
Provided by Ina Garten Bio & Top Recipes
Categories dessert
Time 2h
Yield 9 to 10 servings
Number Of Ingredients 10
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.
BAREFOOT CONTESSA'S DOUBLE CHOCOLATE PUDDING
From Barefoot Contessa Parties! cookbook. The following is Ina's introduction to the recipe: Remember My-T-Fine chocolate pudding? It's the ultimate comfort food. Well, I like to take something familiar and bump up the flavor with high-quality ingredients. This pudding gets its flavor from good cocoa powder and imported semisweet chocolate. It's the real thing and, surprise!, it's not much harder to make than the packaged kind, and it's sooooo much better.
Provided by Juenessa
Categories Dessert
Time 25m
Yield 2-4 serving(s)
Number Of Ingredients 10
Steps:
- Beat the egg yolks and sugar until light yellow and thick in the bowl of an electric mixer fitted with the paddle attachment, on medium-high speed.
- On low speed, add the cornstarch, cocoa powder, and salt.
- Bring the milk to a boil in a medium saucepan and, with the mixer on low, slowly pour the hot milk into the chocolate mixture.
- Combine well, then pour the mixture back into the pan.
- Cook the mixture over low heat, stirring constantly with a whisk or wooden spoon, until thickened.
- If the mixture begins to curdle, remove it from the heat and beat it vigorously with a wire whisk.
- Remove the pan from the heat, add the chocolate, butter, vanilla, and heavy cream, and mix until the chocolate and butter are melted.
- Pour into serving bowls.
- Place plastic wrap directly on the top of the pudding (to prevent a skin on top of pudding), and chill thoroughly.
Nutrition Facts : Calories 827, Fat 48.1, SaturatedFat 26.4, Cholesterol 714.6, Sodium 235.6, Carbohydrate 87.2, Fiber 5.2, Sugar 50.9, Protein 20
CROISSANT BREAD PUDDING ( INA GARTEN )
I saw Ina Garten prepare this on the "Barefoot Contessa" show on Food Network. It is EXCELLENT, but very rich, great for entertaining.
Provided by CookbookCarrie
Categories Dessert
Time 1h45m
Yield 9 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 583.6, Fat 29.3, SaturatedFat 16.1, Cholesterol 308.6, Sodium 222.9, Carbohydrate 70, Fiber 1.6, Sugar 47.5, Protein 12.3
More about "barefoot contessa bread pudding recipes"
BAREFOOT CONTESSA | HERB & APPLE BREAD PUDDING | RECIPES
From barefootcontessa.com
- Preheat the oven to 350 degrees. Place the bread in a single layer on a sheet pan and bake for 20 minutes, tossing once, until lightly browned. Set aside.
- Meanwhile, heat the butter in a large (12-inch) sauté pan over medium-low heat. Add the pancetta, raise the heat to medium, and cook for 5 minutes, until browned. Stir in the onions, celery, and apple and cook over medium to medium-high heat for 8 to 10 minutes, stirring occasionally, until the vegetables are tender. Stir in the sherry, rosemary, 1 tablespoon salt, and 1½ teaspoons pepper and cook over medium heat for 5 minutes, until most of the liquid is gone. Off the heat, stir in the parsley.
- Meanwhile, whisk the eggs, cream, chicken stock, and 1½ cups of the Gruyère in a very large bowl. Stir in the bread and the vegetable mixture and set aside for 30 minutes to allow the bread to soak up the custard. Pour into a 9 × 13 × 2-inch oven-to-table baking dish. Sprinkle with the remaining ½ cup of Gruyère and bake for 50 to 60 minutes, until the top is browned and a knife inserted into the middle comes out clean. Serve hot.
BAREFOOT CONTESSA | FRENCH TOAST BREAD PUDDING | RECIPES
From barefootcontessa.com
BAREFOOT CONTESSA | CROISSANT BREAD PUDDING | RECIPES
From barefootcontessa.com
BAREFOOT CONTESSA BREAD PUDDING RECIPE - FOOD FANATIC
From foodfanatic.com
BAREFOOT CONTESSA THANKSGIVING BREAD PUDDING
From recipeschoice.com
INA GARTEN RECIPE BREAD PUDDING - ALL INFORMATION ABOUT HEALTHY …
From therecipes.info
INA GARTEN'S CROISSANT BREAD PUDDING - RECIPES.SOCIAL
INA GARTEN BANANA BREAD AND BANANA MUFFINS: BAREFOOT CONTESSA …
From bourbono.com
INA GARTEN’S VANILLA BEAN BRIOCHE BREAD PUDDING - THEBROOKCOOK
From thebrookcook.wordpress.com
BAREFOOT CONTESSA BRIOCHE BREAD - BIGOVEN.COM
From bigoven.com
INA GARTEN BREAD PUDDING RECIPE - ALL INFORMATION ABOUT HEALTHY …
From therecipes.info
INA GARTEN CHALLAH BREAD PUDDING - THERESCIPES.INFO
From therecipes.info
BAREFOOT CONTESSA BREAD PUDDING RECIPE | KEEPRECIPES: YOUR …
From keeprecipes.com
HERB & APPLE BREAD PUDDING (HALF RECIPE) - BAREFOOT CONTESSA
From barefootcontessa.com
INA GARTEN BREAD PUDDING RECIPES - ALL INFORMATION ABOUT HEALTHY ...
From therecipes.info
INA GARTEN BREAD PUDDING - ALL INFORMATION ABOUT HEALTHY RECIPES …
From therecipes.info
TOP 50 INA GARTEN CROISSANT BREAD PUDDING RECIPE RECIPES
From toprecipesfree.com
BEST CROISSANT BREAD PUDDING RECIPES | BAREFOOT CONTESSA …
From foodnetwork.ca
BAREFOOT CONTESSA'S VANILLA BRIOCHE BREAD PUDDING | COOK LIKE A …
From puddingvideos.com
10 BEST BAREFOOT CONTESSA BREAD RECIPES | YUMMLY
From yummly.com
BEST FRENCH TOAST BREAD PUDDING RECIPES | FOOD NETWORK CANADA
From foodnetwork.ca
CROISSANT BREAD PUDDING - BAREFOOT CONTESSA (EN-US)
From barefootcontessa.com
INA GARTEN'S FRENCH TOAST BREAD PUDDING RECIPE REVIEW | KITCHN
From thekitchn.com
INA GARTEN'S CROISSANT BREAD PUDDING | BAREFOOT CONTESSA - YOUTUBE
From youtube.com
NEW RECIPE: 'BAREFOOT CONTESSA' INA GARTEN'S DELICIOUS PANETTONE …
From cakebaking.net
INA'S FRENCH TOAST BREAD PUDDING HOW-TO | BAREFOOT CONTESSA: …
From youtube.com
INA GARTEN'S HERB AND APPLE BREAD PUDDING RECIPE - FOOD NEWS
From foodnewsnews.com
BAREFOOT CONTESSA'S VANILLA BRIOCHE BREAD PUDDING - YOUTUBE
From youtube.com
BEST INA GARTEN'S PANETTONE BREAD PUDDING RECIPES | FOOD …
From foodnetwork.ca
INA GARTEN'S CROISSANT BREAD PUDDING | BAREFOOT CONTESSA | FOOD …
From puddingvideos.com
INA GARTEN'S HERB AND APPLE BREAD PUDDING RECIPE | INSTYLE.COM
From instyle.com
BAREFOOT CONTESSA BREAD PUDDING RECIPE - PINTEREST
From pinterest.com
BAREFOOT CONTESSA RICE PUDDING RECIPE : OPTIMAL RESOLUTION LIST ...
From recipeschoice.com
BAREFOOT CONTESSA BREAD RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love