WARM CHOCOLATE BRIOCHE PUDDING
Steps:
- Preheat oven to 325 degrees F.
- To make the pudding: In a saucepan add the milk, vanilla, and a 1/4 cup sugar. Heat until just boiling. In a bowl mix yolks, remaining 1/4 cup sugar and salt. Add cream to yolk mixture when cream mixture has reached a boil.
- Meanwhile, heat the chocolate in a double-boiler until melted. Place melted chocolate in a large bowl and add warm cream. Mix in diced brioche.
- Pour the mixture into 8 (4-ounce) ramekins coated with nonstick cooking spray. Bake in preheated oven for 12 to 15 minutes.
- Unmold and serve warm with whipped cream, chocolate sauce and fresh raspberries and mint sprigs.
- Combine water, cream, sugar, and cocoa in a saucepan. Bring to a boil and immediately reduce to a simmer. Let mixture simmer until liquids thicken. Pass through a fine mesh sieve.
GINGERED BRIOCHE SUMMER PUDDING WITH SOUR CREAM MASCARPONE
This summer pudding yields 6 servings, allowing second helpings for a party of 4 or a breakfast treat for the next morning. In addition to an 8-inch square glass baking dish, you will also need another one, glass or metal, of the same size.
Yield Serves 4 generously
Number Of Ingredients 9
Steps:
- In a large saucepan bring sugar, water, and gingerroot to a boil, stirring until sugar is dissolved. Stir in fruit and simmer gently, covered, carefully stirring occasionally, until blueberries just begin to burst, about 5 minutes. Remove pan from heat and stir in lemon juice. Transfer fruit mixture to a shallow baking dish to cool as quickly as possible. Transfer 1 1/2 cups cooled fruit mixture to a bowl and reserve, covered and chilled.
- Preheat oven to 400°F.
- On a baking sheet arrange bread slices in one layer and toast in middle of oven, turning them if necessary, until golden brown on both sides. Transfer bread to a rack to cool.
- In an 8-inch square glass baking dish set inside a larger shallow baking dish arrange half of bread slices, overlapping slightly if necessary and trimming to fit, and top with half of unchilled fruit mixture. Layer remaining bread slices and unchilled fruit mixture in same manner. Cover surface of pudding with plastic wrap. Put another 8-inch square glass or metal baking dish on top of plastic wrap and weight pudding evenly with about 6 pounds of weight (such as cans of food). (Chill pudding at least 8 hours and up to 1 day.)
- Just before serving, remove weights, baking dish, and plastic wrap from pudding, reserving juice that has spilled over into larger baking dish, and cut pudding into 6 portions. Transfer 4 portions with a spatula to plates and spoon reserved juices and chilled fruit mixture around them.
- Serve pudding with sour cream mascarpone.
EASY BRIOCHE BREAD PUDDING
My mom always begs me to make her favorite dessert. This one I created was a winner. Moist and delicious, the addition of nuts and fruit make it extra special!
Provided by Lisa Boutin
Categories Desserts Specialty Dessert Recipes Bread Pudding Recipes
Time 50m
Yield 10
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Tear bread into 1-inch pieces and place in an 8-inch square baking dish. Drizzle with melted butter and sprinkle with pecans and raisins.
- Whisk milk, sugar, eggs, cinnamon, and vanilla extract together in a medium bowl until combined and pour over bread mixture in the baking dish. Press gently on the bread until saturated. Let sit for a few minutes.
- Bake, uncovered, in the preheated oven until top is puffed but set, about 40 minutes. Pudding will settle back down as it cools.
Nutrition Facts : Calories 318.8 calories, Carbohydrate 41 g, Cholesterol 108.8 mg, Fat 13.7 g, Fiber 1.3 g, Protein 8.7 g, SaturatedFat 4.2 g, Sodium 272.2 mg, Sugar 19.2 g
CLASSIC SUMMER PUDDING
Celebrate gorgeous seasonal strawberries, raspberries, blackberries and redcurrants with this set basin brioche pud
Provided by James Martin
Categories Dessert, Lunch
Time 30m
Number Of Ingredients 7
Steps:
- Wash the fruit and place it all (except the strawberries) in a large pan with the caster sugar and 3 tbsp water. Gently heat for 3 mins until the juice from the fruit starts to seep out. Add the strawberries and cook for 2 mins more. Drain the juice from the fruit through a sieve set over a large bowl. Taste the juice and add a little more sugar if necessary.
- Line a 1.2-litre pudding basin with a double layer of cling film, leaving an overlap around the top. Remove the crusts from the brioche and slice the loaf into 1cm-thick slices along the length of the loaf. Cut 1 slice in half widthways and trim the corners to fit into the base of the bowl - you may need to use both squares, trimmed to fit.
- Trim the slices to the correct length to line the sides of the bowl. To assemble the pudding, dip the slices of brioche into the fruit juice, then use them to line the basin. Start with the bottom pieces, then lay soaked rectangles of brioche along the sides of the bowl. If you have any gaps left at the end, patch these up with any remaining brioche, but make sure you save some for the base.
- Tip the fruit into the lined basin. Finish the pudding with a layer of brioche to make a base, then pour over any remaining liquid. Wrap the overhanging cling film over the top.
- Place a small plate, which will fit snugly on top of the basin, over the cling film and weigh down with 2 x 400g cans of tomatoes or beans. Leave the pudding weighed down in the fridge for at least a couple of hours, or overnight if possible.
- To serve, unwrap the cling film and place a serving plate over the pudding. Flip it over, remove the basin and carefully peel away the cling film. Serve in slices with clotted cream, if you like.
Nutrition Facts : Calories 369 calories, Fat 7 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 68 grams carbohydrates, Sugar 43 grams sugar, Fiber 6 grams fiber, Protein 7 grams protein, Sodium 0.9 milligram of sodium
GINGERBREAD MADE WITH SOUR CREAM
Make and share this Gingerbread Made With Sour Cream recipe from Food.com.
Provided by Elly in Canada
Categories Quick Breads
Time 1h10m
Yield 1 9, 9 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350°F (180 C).
- Grease and flour a 9-inch square pan.
- Beat butter and sugar until creamy.
- Beat in molasses, lemon zest, then beat in eggs 1 at a time.
- Sift in flour, baking soda, cinnamon, ginger, cloves and salt, stirring until blended. Stir in sour cream, then boiling water.
- Scrape batter into prepared pan and bake for 40 -45 minutes, until a tester inserted in the centre of the cake comes out clean.
- Cool cake for 20 minutes, before turning out on a cooling rack to cool completely.
- Then enjoy with some sweetened cream or a nice lemon sauce.
Nutrition Facts : Calories 390.8, Fat 13, SaturatedFat 7.7, Cholesterol 76.9, Sodium 440.9, Carbohydrate 65.2, Fiber 1, Sugar 38, Protein 4.6
SUMMER PUDDING
This quintessentially British pud, packed with juicy summer berries, is so much easier than it looks, perfect for beginners
Provided by Good Food team
Categories Afternoon tea, Dessert, Dinner
Time 30m
Number Of Ingredients 7
Steps:
- Bring out the juices: Wash fruit and gently dry on kitchen paper - keep strawberries separate. Put sugar and 3 tbsp water into a large pan. Gently heat until sugar dissolves - stir a few times. Bring to a boil for 1 min, then tip in the fruit (not strawberries). Cook for 3 mins over a low heat, stirring 2-3 times. The fruit will be softened, mostly intact and surrounded by dark red juice. Put a sieve over a bowl and tip in the fruit and juice.
- Line the bowl with cling film and prepare the bread: Line the 1.25-litre basin with cling film as this will help you to turn out the pudding. Overlap two pieces of cling film in the middle of the bowl as it's easier than trying to get one sheet to stick to all of the curves. Let the edges overhang by about 15cm. Cut the crusts off the bread. Cut 4 pieces of bread in half, a little on an angle, to give 2 lopsided rectangles per piece. Cut 2 slices into 4 triangles each and leave the final piece whole.
- Build the pud: Dip the whole piece of bread into the juice for a few secs just to coat. Push this into the bottom of the basin. Now dip the wonky rectangular pieces one at a time and press around the basin's sides so that they fit together neatly, alternately placing wide and narrow ends up. If you can't quite fit the last piece of bread in it doesn't matter, just trim into a triangle, dip in juice and slot in. Now spoon in the softened fruit, adding the strawberries here and there as you go.
- Let flavours mingle then serve: Dip the bread triangles in juice and place on top - trim off overhang with scissors. Keep leftover juice for later. Bring cling film up and loosely seal. Put a side plate on top and weight down with cans. Chill for 6 hrs or overnight. To serve, open out cling film then put a serving plate upside-down on top and flip over. serve with leftover juice, any extra berries and cream.
Nutrition Facts : Calories 248 calories, Fat 1 grams fat, Carbohydrate 57 grams carbohydrates, Sugar 43 grams sugar, Fiber 9 grams fiber, Protein 6 grams protein, Sodium 0.45 milligram of sodium
SUMMER PUDDING WITH BLACKBERRIES AND PEACHES
Constructed from layers of soft, spongy sliced bread and tons of juicy, just-cooked fruit, this British dessert gets an update with a layer of barely sweetened whipped cream. It is the best thing since, well, sliced bread. Think of it as somewhere between a layer cake (where you don't have to bake any cake) and a tiramisù (where the coffee and chocolate is replaced by burst berries and juicy peaches). While the assembly should be a relaxed, messy affair, just be sure to adequately soak the bread so it reads as custardy, not dry.
Provided by Alison Roman
Categories custards and puddings, dessert
Time 1h
Yield 8 to 12 servings
Number Of Ingredients 9
Steps:
- Combine peaches, 1/3 cup sugar and the ginger, if using, in a medium pot over medium heat. Bring to a simmer and cook, swirling occasionally, until the peaches have started to release their juices (but are not falling apart into mush), 8 to 10 minutes. Remove from heat and transfer to a medium bowl; set aside to cool completely.
- Without rinsing out the pot (there's no need), combine the berries and remaining 1/3 cup sugar. Bring to a simmer and cook, swirling occasionally, until the berries have started to release their juices (but are not falling apart into mush), 8 to 10 minutes. Remove from heat and transfer to a medium bowl, separate from the peaches; set aside to cool completely.
- Meanwhile, using an electric mixer or a whisk, beat cream and confectioners' sugar until spreadable, pillowy, medium peaks form, 3 to 4 minutes. Whisk in labneh until well blended.
- Line a 9-inch springform cake pan with plastic wrap so that there is ample overhang. (A regular cake pan will also work; just make sure it has high sides or you might need to make the pudding in two vessels.)
- Place one layer of sliced bread on the bottom. Cut the bread to fit as needed to make sure there is an even layer with no obvious gaps (aesthetics don't matter here, as it'll be covered up).
- Spoon 1/3 of the berry juices onto the bread to thoroughly soak, followed by half of the berries themselves. Spoon 1/3 of the peach juices onto the bread and berries, followed by half of the peaches themselves.
- Spread 1/3 of the cream mixture onto the fruit and top with another layer of bread, making sure to fill any obvious gaps with bread that's cut to fit. Top bread with another 1/3 of the berry juices and all of the remaining berries, followed by 1/3 of the peach juices and all of the remaining peaches. Top with 1/3 of the cream mixture, setting the remaining cream mixture aside in the refrigerator.
- Place another layer of bread on top, making sure to fill any obvious gaps, especially around the edges, with bread that's cut to fit. Spoon remaining 1/3 of the blackberry and peach juices on top, making sure to stain the entire surface. Place a piece of plastic wrap on top and then place a plate on top of the plastic. Rest a heavy can (or another medium-sized, relatively heavy, food-safe object) on top to lightly compress the whole shebang. Refrigerate for at least four hours.
- When you're ready to serve, crush a handful of berries with a sprinkling of sugar; let sit for a few minutes. Remove springform sides and plastic wrap. (If using a regular cake pan, lift the pudding out by the excess plastic and transfer the entire pudding to a plate, platter or cake stand, removing plastic wrap.)
- Take the remaining heavy cream mixture and top the pudding, swirling in the crushed berries to create streaks and swirls. Slice (or spoon) the pudding and serve. Pudding can be assembled three days ahead, stored tightly wrapped and refrigerated.
LEMON AND GINGER BRIOCHE BREAD PUDDING
Make and share this Lemon and Ginger Brioche Bread Pudding recipe from Food.com.
Provided by ratherbeswimmin
Categories Dessert
Time 2h45m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Position an oven rack in the middle of the oven; preheat oven to 350°.
- Butter an 8-inch square glass baking dish.
- Place the bread on a large baking sheet; drizzle with the butter.
- Sprinkle with 1 tablespoon sugar, and toss to coat.
- Spread the bread in a single layer and bake, stirring halfway through, for 15 minutes or until a deep golden brown.
- Let cool on the baking sheet.
- Meanwhile, bring the half-and-half just to a boil in a large heavy saucepan over medium-high heat.
- Remove the pan from the heat; stir in the zest and ginger; let stand, covered, for 20 minutes.
- Pour the half-and-half through a fine strainer set over a large glass measure or bowl, and wipe out the saucepan.
- Whisk together the eggs, the remaining 1/2 cup sugar, and the salt in a medium bowl.
- Slowly pour in the warm half-and-half, whisking constantly.
- Return mixture to the saucepan and cook, whisking constantly, over med-low heat for 5-7 minutes, until the custard has thickened and coats the back of a spoon; if you draw your finger across it, it should leave a track.
- Do not let the custard boil or scorch on the bottom; if tiny bubbles appear around the edges, remove the pan from the heat for a few minutes to cool the custard, continuing to whisk.
- Remove from the heat and whisk in the vanilla.
- Pour the mixture through a fine strainer set over a large glass measure or bowl.
- Transfer the bread to the baking dish and toss with the apricots.
- Pour the custard over the bread.
- Push down the bread with a spoon to submerge it.
- Let stand for 30 minutes, or until the bread is softened.
- Preheat the oven to 300°; have ready a roasting pan.
- Put on a kettle of water to boil for the water bath.
- Cover the baking dish with foil and seal the edges tightly.
- Place the baking dish in the roasting pan and place in the oven.
- Pour in enough boiling water the pan the come halfway up the sides of the baking dish.
- Bake for 1 hour.
- Carefully remove the foil and bake the bread pudding for 15 minutes longer, or until the top is golden brown but the center is still slightly jiggly.
- Carefully remove the baking dish from the pan and let cool slightly on a wire rack.
- Serve the pudding warm in bowls.
Nutrition Facts : Calories 569.5, Fat 32.5, SaturatedFat 18.3, Cholesterol 266, Sodium 369.5, Carbohydrate 55.7, Fiber 1.9, Sugar 27, Protein 14.9
More about "gingered brioche summer pudding with sour cream mascarpone recipes"
INDIVIDUAL SUMMER PUDDINGS RECIPE | DELICIOUS. MAGAZINE
From deliciousmagazine.co.uk
GINGERED BRIOCHE SUMMER PUDDING WITH SOUR CREAM MASCARPONE ...
From crecipe.com
CORN BREAD PUDDING WITH SOUR CREAM RECIPES
From stevehacks.com
ASTRAY RECIPES: SOUR CREAM MASCARPONE
From astray.com
BRIOCHE SUMMER PUDDING - LINCOLNPLACEDENTISTRY.COM
From lincolnplacedentistry.com
BERRY AND MASCARPONE SUMMER PUDDING - WAITROSE
From waitrose.com
GINGERED BRIOCHE SUMMER PUDDING WITH SOUR CREAM MASCARPONE
From astray.com
RECIPES/GINGERED-BRIOCHE-SUMMER-PUDDING-WITH-SOUR-CREAM …
From github.com
GINGERED BRIOCHE SUMMER PUDDING WITH SOUR CREAM MASCARPONE …
From cookeatshare.com
GINGERED BRIOCHE SUMMER PUDDING WITH SOUR CREAM MASCARPONE …
From crecipe.com
GINGERED BRIOCHE SUMMER PUDDING WITH SOUR CREAM MASCARPONE …
From eatyourbooks.com
STRAWBERRY AND MASCARPONE BREAD PUDDING - MANILA SPOON
From manilaspoon.com
WELOVEGOD.ORG - SHARE YOUR RECIPE! - GINGERED BRIOCHE SUMMER …
From welovegod.org
CHERRY-VANILLA BRIOCHE PUDDING RECIPE | LEITE'S CULINARIA
From leitesculinaria.com
COST GINGERED BRIOCHE SUMMER PUDDING WITH SOUR CREAM …
From cookeatshare.com
BRIOCHE SUMMER PUDDING - GHOSTSOFTHEAMERICANROAD.BAND
From ghostsoftheamericanroad.band
GINGERED BRIOCHE SUMMER PUDDING | MANGO-FLAVORED LIFE
From mangomissives.wordpress.com
MASCARPONE PUDDING - HOME WITH GABBY
From homewithgabby.com
SUMMER BRIOCHE PUDDING RECIPE - GOOD FOOD
From goodfood.com.au
RHUBARB AND GINGER BRIOCHE BREAD PUDDING - GLUTEN FREE RECIPES
From fooddiez.com
RHUBARB AND GINGER BRIOCHE BREAD PUDDING RECIPE - BON APPéTIT
From bonappetit.com
RECIPES/BRIOCHE.MD AT MASTER · DPAPATHANASIOU/RECIPES · GITHUB
From github.com
BERRY-BRIOCHE BREAD PUDDING RECIPE - KAREN DEMASCO | FOOD
From foodandwine.com
SOUR CHERRY, ROSE AND CARDAMOM BRIOCHE PUDDING RECIPE
From telegraph.co.uk
10 BEST MASCARPONE PUDDING RECIPES - YUMMLY
From yummly.com
GINGERED BRIOCHE SUMMER PUDDING WITH SOUR CREAM MASCARPONE
From recipejungle.com
SPICY GINGERBREAD CAKE WITH ORANGE MASCARPONE CREAM
From bowlofdelicious.com
SUMMER-FRUIT PUDDING WITH TOASTED BRIOCHE| DESSERT RECIPES …
From houseandgarden.co.uk
SUMMER BERRY PUDDING WITH MASCARPONE CREAM RECIPE
From myfoodbook.com.au
BRIOCHE PUDDING | COMMUNITY RECIPES | NIGELLA'S RECIPES | NIGELLA …
From nigella.com
BLUEBERRY RECIPES & MENU IDEAS - PAGE 14 | EPICURIOUS.COM
From epicurious.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