Berry Brioche Bread Pudding With Vanilla Sauce Recipes

VERY BERRY BREAD PUDDING RECIPE

Steps:

• Preheat the oven to 375 degrees Fahrenheit
• Butter an 8 x 11.5 inch (2 qt) baking dish and coat it with the 1/4 cup sugar
• Trimming the berries: Rinse/clean the berries. Trim the strawberries and if they are large, cut them in half or quarters. You want all the berries to be somewhat similar in size in size.
• In a medium bowl mix the berries. Pour the berry liquor over the berries and mix gently. Let the berries sit on the counter for about ten minutes. *See notes
• In a large mixing bowl, whisk the eggs with the sugar and vanilla. Add the heavy cream and milk and whisk until well blended.
• Place the bread cubes in a single layer inside the prepared baking dish (use a little more than half the amount of bread for this layer).
• Pour half of the custard mixture over the bread. Press lightly so the bread absorbs the custard.
• Spoon half of the berry mixture (and their juices, if any) over the custard soaked bread.
• Top the berries with the remaining bread cubes and pour the rest of the custard over it. Press lightly. Place the remaining berries on top.
• Bake for about 55 minutes to 1 hour or until set in the center. The top should look a bit golden.
• Remove from the oven and let it cool for a few minutes before serving. This will help the bread pudding set a bit so it is easier to serve.Serve with whipped cream and garnish with extra berries (optional).

BERRY BRIOCHE BREAD PUDDING

Steps:

• Spray a 9x13 inch casserole dish with cooking spray or coat it with butter. Slice the brioche bread into 1" cubes and transfer to the prepared casserole dish.
• Whisk the eggs with the sugar together first. Add the vanilla extract, cinnamon, nutmeg, salt and whisk. Whisk in the half and half. Pour over the cubed brioche, cover with plastic wrap then chill for at least 20 minutes to overnight.
• Preheat the oven to 375 F degrees.
• Remove the casserole dish from the fridge and fold in the berries and butterscotch chips.
• Cover with aluminum foil and bake for 45 minutes. Remove the foil, turn the oven up to 425F, and bake for an additional 15 minutes or until golden brown.
• Transfer the baking dish to a cooling rack and let cool for about 10 minutes before sprinkling with powdered sugar. Serve warm.

BERRY BRIOCHE BREAD PUDDING WITH VANILLA SAUCE

Steps:

• Heat oven to 350°F. Spray 2-quart casserole with cooking spray; coat with turbinado sugar, reserving any excess sugar.
• In small bowl, mash together berries and 1 to 2 tablespoons granulated sugar (less if berries are sweet, more if not); set aside.
• In 3-quart saucepan, heat 2 cups milk, the whipping cream, 2/3 cup granulated sugar and the salt over medium heat, stirring frequently, until mixture begins to simmer; remove from heat.
• In medium bowl, beat together 4 eggs, 4 egg yolks and 1 teaspoon vanilla, using a whisk, until light and creamy. To prevent curdling, gradually beat in milk mixture until blended.
• In large bowl, add bread cubes and egg mixture; carefully toss to coat. Add berry mixture; carefully toss until combined. Pour into casserole. Sprinkle with remaining turbinado sugar. Cover casserole with foil.
• Bake 30 minutes. Remove foil; bake 15 minutes longer or until golden brown. Let stand at least 30 minutes or until pudding sets. Serve warm or at room temperature; cover and refrigerate any remaining pudding.
• In 3-quart nonaluminum saucepan, heat 2 cups milk over medium heat, stirring frequently, until milk begins to simmer; remove from heat.
• In medium bowl, beat together remaining vanilla sauce ingredients, using whisk, until light and creamy. To prevent curdling, gradually beat in milk until blended; return mixture to saucepan. Heat over low heat, stirring frequently, until mixture thickens; remove from heat. Serve warm or at room temperature; cover and refrigerate any remaining sauce.

BERRY BREAD PUDDING WITH VANILLA CREAM SAUCE

Steps:

• Arrange half of bread pieces in a lightly greased 11x7 inch baking dish.
• Arrange frozen berries in a single layer over bread.
• Top with remaining bread pieces.
• Whisk eggs and next 6 ingredients until smooth.
• Slowly pour egg mixture over bread, pressing down with a wooden spoon until bread absorbs mixture.
• Let stand 20 minutes.
• Bake covered at 350° for 30 minutes.
• Uncover, brush evenly with 2 tablespoons melted butter.
• Sprinkle evenly with 2 tablespoons sugar and bake 30 more minutes or until set.
• Remove from oven and let stand 30 minutes.
• Serve with Vanilla Cream Sauce.
• ****Vanilla Cream Sauce Directions.
• Stir whipping cream, sugar, and flour together in a saucepan.
• Add butter and cook stirring constantly, over medium heat until mixture is slightly thickened.
• Remove from heat and stir in vanilla.
• Serve warm.

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.

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.