Bread Pudding Barefoot Contessa Recipes

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BAREFOOT CONTESSA'S BREAKFAST BREAD PUDDING



Barefoot Contessa's Breakfast Bread Pudding image

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

5 extra-large eggs (whole eggs)
2 extra-large egg yolks
2 1/2 cups half-and-half
1/3 cup honey
1 1/2 teaspoons pure vanilla extract
2 teaspoons orange zest (2 oranges)
1/2 teaspoon kosher salt
1 loaf brioche bread
1/2 cup golden raisin
maple syrup, to serve

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

BREAKFAST BREAD PUDDING



Breakfast Bread Pudding image

Provided by Ina Garten

Categories     dessert

Time 1h20m

Yield 8 servings

Number Of Ingredients 10

5 extra-large whole eggs
2 extra-large egg yolks
2 1/2 cups half-and-half
1/3 cup honey
1 1/2 teaspoons pure vanilla extract
2 teaspoons orange zest (2 oranges)
1/2 teaspoon kosher salt
Brioche loaf
1/2 cup golden raisins
Maple syrup, to serve

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.

FRENCH TOAST BREAD PUDDING



French Toast Bread Pudding image

Provided by Ina Garten

Categories     dessert

Time 1h55m

Yield 8 servings

Number Of Ingredients 8

1 challah loaf, sliced 3/4-inch thick
8 extra-large eggs
5 cups half-and-half or milk
3 tablespoons honey
1 tablespoon grated orange zest
1 teaspoon pure vanilla extract
1/4 teaspoon kosher salt
Confectioners' sugar and pure maple syrup, for serving

Steps:

  • Preheat the oven to 350 degrees.
  • Arrange the bread in two layers in a 9 by 13 by 2-inch baking dish, cutting the bread to fit the dish. Set aside.
  • In a large bowl, whisk together the eggs, half-and-half, honey, orange zest, vanilla, and salt. Pour the mixture over the bread and press the bread down. Allow to soak for 10 minutes.
  • Place the baking dish in a larger roasting pan and add enough very hot tap water to the roasting pan to come an inch up the side of the baking dish. Cover the roasting pan tightly with aluminum foil, tenting it so the foil doesn't touch the pudding. Make two slashes in the foil to allow steam to escape. Bake for 45 minutes, remove the aluminum foil, and bake for another 40 to 45 minutes, until the pudding puffs up and the custard is set. Remove from the oven and cool slightly.
  • With a small sieve, dust lightly with confectioners' sugar and serve hot in squares with maple syrup on the side.

CROISSANT BREAD PUDDING



Croissant Bread Pudding image

Provided by Ina Garten

Categories     dessert

Time 1h50m

Yield 8 to 10 servings

Number Of Ingredients 7

3 extra-large whole eggs
8 extra-large egg yolks
5 cups half-and-half
1 1/2 cups sugar
1 1/2 teaspoons pure vanilla extract
6 croissants, preferably stale
1 cup raisins

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.

PANETTONE BREAD PUDDING



Panettone Bread Pudding image

Provided by Ina Garten

Categories     dessert

Time 2h25m

Yield 6 to 8 servings

Number Of Ingredients 9

1 Italian panettone, about 1.2 pounds
Unsalted butter, for greasing the dish
3 extra-large whole eggs
8 extra-large egg yolks
5 cups half-and-half
2 teaspoons pure vanilla extract
1/2 teaspoon pure almond extract
1/2 cup sugar
1/3 cup sliced almonds

Steps:

  • Preheat the oven to 350 degrees F.
  • Trim the dark brown outer crust from the panettone (optional). Cut the rest of the loaf in 1-inch cubes and place on a sheet pan in a single layer. Toast the panettone for 10 minutes, until lightly browned.
  • Grease a 9 by 12 by 2-inch baking dish with the butter. Place the panettone cubes in the baking dish.
  • In a large bowl, whisk together the whole eggs, egg yolks, half-and-half, vanilla and almond extracts and sugar. Pour this custard mixture over the panettone. Set aside for 10 minutes so the bread soaks up the custard. Scatter the sliced almonds over the top of the pudding.
  • Place the baking dish into a larger pan and add very hot tap water to the larger pan until it's halfway up the side of the baking dish. 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 the pudding for 45 minutes. Uncover and bake for 40 to 45 more minutes, until the custard is set and the top of the pudding is light golden brown. Allow to cool for 15 minutes. Serve warm or at room temperature.

VANILLA BRIOCHE BREAD PUDDING



Vanilla Brioche Bread Pudding image

Provided by Ina Garten Bio & Top Recipes

Categories     dessert

Time 2h

Yield 9 to 10 servings

Number Of Ingredients 10

1 (12-ounce) brioche loaf
3 extra-large whole eggs
8 extra-large egg yolks
4 cups half-and-half
1 cup whole milk
1 1/4 cups granulated sugar
2 teaspoons pure vanilla extract
Seeds scraped from 1 vanilla bean
Confectioners' sugar, for dusting
2 pints vanilla ice cream, such as Haagen-Dazs, melted

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



Barefoot Contessa's Double Chocolate Pudding image

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

6 extra-large egg yolks
1/2 cup sugar
1/4 cup cornstarch
3 tablespoons very good cocoa powder
1 pinch salt
2 cups milk
1 ounce very good semisweet chocolate, chopped
2 tablespoons unsalted butter
1 1/2 teaspoons pure vanilla extract
2 tablespoons heavy cream

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 )



Croissant Bread Pudding ( Ina Garten ) image

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

3 extra-large eggs
8 extra-large egg yolks
5 cups half-and-half
1 1/2 cups sugar (you can use splenda in place of the sugar in this recipe with no additional changes)
1 1/2 teaspoons vanilla
6 stale plain croissants, sliced open
1 cup dried cranberries or 1 cup dried apricot

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

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