Creme Brulee Bread Pudding Recipes

CREME BRULEE BREAD PUDDING

Steps:

• Preheat the oven to 350 degrees F. Brush or spread the butter over the bottom and sides of a 2-quart flame-proof baking dish.
• Fill the prepared baking dish with the cubed bread. In a large bowl, whisk together the milk, eggs, 1/2 cup sugar, vanilla, cinnamon and salt. Pour the liquid mixture over the bread, turning the cubes gently with a spatula so the bread is coated. Let sit for 10 minutes so the bread absorbs the custard mixture.
• Press down gently with a spatula to distribute the custard and bread evenly in the dish. Bake for until the pudding is set in the center but still very moist and the top is lightly browned, 30 to 45 minutes.
• Meanwhile, mix together the remaining 2 tablespoons sugar with the smoked paprika in a small bowl. When the pudding is set, remove it from the oven. Preheat the broiler. Top the pudding with an even layer of the potato chips and sprinkle with the sugar and paprika mixture. Broil until the top is toasted and deeply golden. Cool for 10 minutes; serve warm.

BREAD PUDDING RECIPE

Steps:

• Grease a 9x13-inch pan, and set aside.
• Cut bread into 2-inch cubes. In a large bowl, mix together bread cubes and pecans. Place the mixture evenly in the pan.
• In a large bowl, whisk eggs and sugar. Add cream and vanilla extract, and whisk to combine. Pour cream mixture over bread mixture in the pan until completely covered. Gently press down the bread cubes to fully cover with custard. It's best to let the casserole sit for 1 hour, covered, at room temperature, but if you're in a hurry, bake it right away.
• Preheat oven to 325F/160C. Bake for 40-50 minutes or until custard has set and the top is golden brown. If the top is browning too fast, cover loosely with aluminum foil. Don't over bake or the bread will be dry. Let the pudding cool slightly before serving.
• Bread pudding can be served warm or cold. It is best the same dat it's made.

CREME BRULEE RICE PUDDING

Steps:

• Preheat oven to 325 degrees F. Grease 6 (4 oz.) ramekins.
• In saucepan, combine milk and whipping cream. Cut vanilla bean lengthwise and scrape vanilla bean seeds into saucepan; add vanilla beans and salt. Bring to a low boil.
• In bowl, whisk together eggs, egg yolks, cinnamon, rice, and 1/2 cup sugar.
• Remove vanilla beans from cream mixture. Slowly pour hot cream mixture in a thin stream into the egg/rice mixture, whisking constantly.
• Pour or ladle into prepared ramekins; place ramekins on a large baking sheet and place on oven rack; carefully pour enough hot water to reach halfway up the sides of the ramekins. Bake until edges are set and centers are still slightly jiggly when shaken, approximately 25 minutes.
• Remove ramekins from water bath and place on rack to cool for at least 10 minutes.
• Cover; chill at least 3 hours. When ready to serve, remove from refrigerator and sprinkle remaining sugar evenly over tops. Broil 5-6 inches from heat until sugar evenly melts and becomes a caramel color.
• Remove from oven and serve immediately. (Sugar may also be browned using a professional culinary torch.)

PUMPKIN BREAD PUDDINGS BRûLéE

Steps:

• Stir half and half and 3/4 cup sugar in medium saucepan over medium heat until sugar dissolves. Remove saucepan from heat; cool mixture to lukewarm.
• Spread butter over 1 side of each bread slice. Cut bread into 3/4-inch pieces. Divide among six 1 1/4-cup soufflé dishes or custard cups.
• Whisk pumpkin, yolks, egg, liqueur, vanilla, nutmeg and salt in medium bowl until blended. Add half and half mixture; whisk until smooth. Pour pumpkin custard over bread in dishes, dividing equally. Let stand 30 minutes, occasionally pressing on bread to submerge.
• Preheat oven to 350°F. Place soufflé dishes in large roasting pan. Pour enough hot water into roasting pan to come halfway up sides of soufflé dishes; tent loosely with foil. Place roasting pan in oven. Bake puddings until knife inserted into center comes out clean, about 45 minutes. Transfer puddings to rack and cool completely. Cover and refrigerate at least 4 hours or overnight.
• Preheat broiler. Spoon 1 tablespoon whipping cream over top of each pudding. Sprinkle 1 tablespoon brown sugar over each. Broil puddings until tops are bubbly and golden brown, watching closely to avoid burning, about 2 minutes. Serve immediately.

CREME BRULEE

Steps:

• Prepare oven and baking dishes: Heat oven to 300 degrees. Bring a kettle or pot of water to a boil. Place eight 5-ounce baking dishes in a large roasting pan.
• Gently heat cream: In a medium saucepan, combine cream and half the sugar (1/4 cup plus 2 tablespoons). Scrape vanilla bean seeds into pan, then add pod. Heat over medium just until mixture starts to bubble around the edge of the pan, 7 to 8 minutes (do not let boil).
• Meanwhile, whisk egg yolks: In a large mixing bowl, whisk the egg yolks with remaining sugar and the salt.
• Temper eggs: Use ladle to pour a small amount of the hot cream mixture into the egg mixture, then whisk to combine. (This is called tempering and prevents the eggs from curdling.) Add two more ladles of cream mixture, one at a time, whisking to combine after each addition. Gradually whisk in remaining cream mixture. Strain through a fine sieve into a large liquid measuring cup (to remove the vanilla pod and any cooked bits of egg).
• Bake: Divide custard evenly among baking dishes. Place pan in oven. Add enough boiling water to come halfway up the sides of the dishes. Bake until custards are just set (they should tremble slightly in center when shaken), 30 to 40 minutes.
• Chill: Remove pan from oven. Use tongs to carefully remove dishes from hot-water bath and place on a wire rack for 30 minutes. Then, cover with plastic wrap and chill for at least 2 hours (or up to 3 days) before serving. The custard will finish setting in the refrigerator. If you like, transfer the custards to the freezer 15 minutes before serving to ensure they stay cold after being bruleed (this is especially important if using the broiler).
• Caramelize tops and serve: Sprinkle about 1 1/2 tablespoons granulated sugar over each custard. Working with one at a time, pass the flame of the torch in a circular motion 1 to 2 inches above the surface of each custard until the sugar bubbles, turns amber, and forms a smooth surface. Serve immediately.

CREME BRULEE

Steps:

• Preheat oven to 300 degrees F (150 degrees C).
• Beat egg yolks, 4 tablespoons white sugar and vanilla extract in a mixing bowl until thick and creamy.
• Pour cream into a saucepan and stir over low heat until it almost comes to boil. Remove the cream from heat immediately. Stir cream into the egg yolk mixture; beat until combined.
• Pour cream mixture into the top pan of a double boiler. Stir over simmering water until mixture lightly coats the back of a spoon, about 3 minutes. Remove mixture from heat immediately and pour into a shallow heat-proof dish.
• Bake in preheated oven for 30 minutes. Remove from oven and cool to room temperature. Refrigerate for at least 1 hour or overnight.
• Preheat oven to broil.
• In a small bowl combine remaining 2 tablespoons white sugar and brown sugar. Sift this mixture evenly over custard. Place dish under broiler until sugar melts, about 2 minutes. Watch carefully so as not to burn.
• Remove from heat and allow to cool. Refrigerate until custard is set again.

RIDICULOUSLY EASY CREME BRULEE

Steps:

• Pour milk and cream into a mixing bowl and add pudding mix.
• Whisk until slightly thickened.
• Pour into a large baking dish and sprinkle with brown sugar.
• Broil until sugar melts and bubbles.