Lemon And Ginger Brioche Bread Pudding Recipes

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BRIOCHE AND BERRY BREAD PUDDING WITH LEMON FONDANT



Brioche and Berry Bread Pudding with Lemon Fondant image

Provided by Tyler Florence

Categories     dessert

Time 1h10m

Yield 6 to 8 servings

Number Of Ingredients 12

Butter, room temperature
4 eggs
3/4 cup whole milk
3/4 cup heavy cream
1 tablespoon vanilla extract
1 teaspoon lemon zest
1/2 cup sugar, plus more for dusting and topping
4 large slices brioche bread
2 cups mixed berries (blueberries, strawberries, raspberries, blackberries), plus more for garnish
2 cups powdered sugar
2 tablespoons water
2 lemons, zested and juiced

Steps:

  • Butter and sugar 6 (6-ounce) ramekins.
  • In a medium bowl, whisk together the eggs, milk, cream, vanilla extract, lemon zest, and sugar. Combine well with a whisk - then let it settle so there are no air bubbles on the surface otherwise these will cause lumps in your anglaise.
  • Preheat the oven to 350 degrees F.
  • Tear the brioche up into large pieces using your hands, add to the custard mixture and toss to combine. Equally divide the berries among the ramekins and top with the bread mixture. Gently press down so they are packed evenly. Sprinkle with more sugar, then refrigerate for 10 to 15 minutes to let soak.
  • Bake for 25 minutes in the center of the oven. The pudding is ready when it has puffed up and the custard is set. The top should be a nice golden color. Remove and allow to cool slightly.
  • Make the fondant. In a mixing bowl combine sifted powdered sugar, water, lemon zest and juice.
  • Once the pudding has cooled slightly, invert onto an individual serving plate. Drizzle the lemon fondant over warm bread pudding and serve with extra fresh berries.

LEMON BREAD PUDDING



Lemon Bread Pudding image

Provided by Ree Drummond : Food Network

Categories     dessert

Time 2h45m

Yield 6 to 8 servings

Number Of Ingredients 10

1 loaf eggy bread such as challah or brioche
Softened butter, for greasing the baking dish
2 cups half-and-half
4 large eggs
Zest and juice of 2 lemons
1 cup sugar
Bourbon Whipped Cream, recipe follows, for serving
1 cup heavy cream, very cold
2 tablespoons sugar
2 tablespoons bourbon

Steps:

  • Cut the bread into 1-inch cubes. Spread out on a baking sheet to dry out for at least 1 hour or overnight.
  • Grease a 9-inch-by-13-inch baking dish with butter.
  • Whisk together the half-and-half, eggs and lemon zest and juice. Add the sugar and stir until it dissolves. Put the bread cubes in the prepared baking dish. Pour the liquid over the bread. Let the bread soak up the liquid while you preheat the oven to 325 degrees F.
  • Bake until the crust is golden brown, 50 to 55 minutes. Let rest for at least 15 minutes.
  • Serve warm with Bourbon Whipped Cream.
  • Combine the heavy cream, sugar and bourbon in a large mixing bowl with an electric mixer and begin mixing immediately on high speed until stiff, about 4 minutes.

HEAVENLY LEMON BREAD PUDDING



Heavenly Lemon Bread Pudding image

This bread pudding is similar to a souffle. It will, in fact, "fall" somewhat as it cools, but you won't be disappointed with its creamy tartness. This recipe is from Texas Cooking.

Provided by Miss Annie

Categories     Dessert

Time 1h30m

Yield 6-7 serving(s)

Number Of Ingredients 10

3 cups of day old French bread or 3 cups Italian bread, in 1/2 inch cubes
4 teaspoons grated lemons, zest of
1 cup whipping cream
1 cup whole milk
1 cup sugar
3 tablespoons butter, cut into small pieces
1/4 teaspoon salt
4 large eggs, separated
1/2 cup fresh lemon juice
confectioners' sugar

Steps:

  • Preheat oven to 325°F.
  • Butter the bottom only of a 2-quart casserole or soufflé dish.
  • Combine bread cubes and lemon zest in large bowl.
  • Set aside.
  • Combine whipping cream, milk, sugar, butter and salt in a heavy saucepan.
  • Over medium heat, cook until butter melts, stirring occasionally.
  • Pour over bread mixture, and toss.
  • Allow to cool.
  • Lightly beat the egg yolks, then beat in the lemon juice, and stir into the bread mixture.
  • Set aside.
  • Beat egg whites in large bowl of electric mixer until stiff peaks form.
  • Do not overbeat.
  • Gently fold egg whites into bread mixture.
  • Pour bread mixture into prepared dish, and bake for 1 hour, or until a knife inserted 1 inch from center comes out clean.
  • The top of the pudding should be golden brown.
  • Cool on a wire rack for 10 minutes.
  • Dust with confectioner's sugar, if desired.
  • Serve warm, at room temperature or chilled.
  • NOTE:*If your bread is less than a day old, you can"age" it by placing slices in a 300°F oven for 15 or 20 minutes, or until some of the moisture is baked out.

CONTEST-WINNING GINGERBREAD WITH LEMON SAUCE



Contest-Winning Gingerbread with Lemon Sauce image

I asked my mother-in-law for this recipe once I learned it's my husband's favorite. Now I bake it whenever he needs an extra-special treat. Spice cake topped with lemony sauce makes us both smile. -Kristen Oak, Pocatello, Idaho

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 20 servings.

Number Of Ingredients 20

1 cup shortening
1 cup sugar
1 cup molasses
2 large eggs
3 cups all-purpose flour
1-1/2 teaspoons baking soda
1-1/2 teaspoons salt
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1 cup hot water
LEMON SAUCE:
1/2 cup sugar
2 teaspoons cornstarch
Dash salt
Dash nutmeg
1 cup half-and-half cream
2 large egg yolks, beaten
2 tablespoons butter
3 to 4 tablespoons lemon juice
1 teaspoon grated lemon zest

Steps:

  • Preheat oven to 350°. Beat shortening, sugar, molasses and eggs until well blended. Combine next five ingredients; add to molasses mixture alternately with hot water. , Pour into a greased 13x9-in. baking pan. Bake until a toothpick inserted in center comes out clean, 35-40 minutes. Cool on a wire rack., Meanwhile, for lemon sauce, combine first five ingredients in a small saucepan until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from heat. , Stir a small amount of hot filling into egg yolks; return all to pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from heat. Gently stir in butter, lemon juice and zest, increasing juice if needed to thin sauce. Serve with warm cake. Refrigerate leftover sauce.

Nutrition Facts : Calories 283 calories, Fat 12g fat (3g saturated fat), Cholesterol 46mg cholesterol, Sodium 304mg sodium, Carbohydrate 41g carbohydrate (25g sugars, Fiber 1g fiber), Protein 3g protein.

RHUBARB AND GINGER BRIOCHE BREAD PUDDING



Rhubarb and Ginger Brioche Bread Pudding image

Provided by Tamasin Day-Lewis

Categories     Milk/Cream     Dairy     Fruit     Dessert     Bake     Vegetarian     Mother's Day     Spring     Rhubarb     Advance Prep Required     Bon Appétit     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield 10 to 12 servings

Number Of Ingredients 15

Rhubarb:
1 cup seedless raspberry preserves
1/2 cup water
1/3 cup chopped crystallized ginger
1 tablespoon finely grated orange peel
2 1/2 pounds rhubarb (preferably bright red), ends trimmed, stalks cut into 1/2-inch-wide pieces (8 to 9 cups)
Pudding:
3/4 cup sugar
3 large eggs
1 cup whole milk
1 cup heavy whipping cream
1 vanilla bean, split lengthwise
Butter (for dish)
8 (or more) 1/2-inch-thick slices brioche or egg bread (each about 5 x 4 inches), cut lengthwise in half
Lightly sweetened whipped cream

Steps:

  • For rhubarb:
  • Whisk preserves and 1/2 cup water in heavy large skillet over medium heat until preserves dissolve. Sprinkle ginger and orange peel over. Scatter rhubarb evenly in skillet. Bring mixture to simmer over medium heat, occasionally stirring very gently, until rhubarb is slightly tender but still intact, about 10 minutes. Pour mixture into large sieve set over large saucepan. Let drain 15 minutes. DO AHEAD: Can be made 1 day ahead. Cover fruit and syrup separately and chill.
  • For pudding:
  • Preheat oven to 350°F. Whisk sugar and eggs in medium bowl. Place milk and cream in heavy medium saucepan. Scrape in seeds from vanilla bean. Bring to simmer over medium heat. Gradually add hot cream mixture to egg mixture, whisking custard to blend.
  • Butter 13 x 9 x 2-inch oval baking dish. Arrange enough bread slices in dish to cover bottom (some spaces will remain between slices). Spoon half of rhubarb evenly over. Repeat with bread and rhubarb. Pour custard over. Place baking dish in roasting pan. Add enough hot water to pan to come halfway up sides of dish.
  • Bake pudding until just set in center, about 50 minutes. Remove from oven. Let stand in water bath 30 minutes; remove.
  • Boil reserved syrup until reduced to 1 cup, about 10 minutes. Keep warm.
  • Brush top of pudding with some rhubarb syrup. Spoon warm pudding into bowls; top with syrup and whipped cream.

BREAD PUDDING WITH LEMON SAUCE I



Bread Pudding with Lemon Sauce I image

This recipe includes directions for making lemon sauce, a perfect complement to a spicy bread pudding.

Provided by Linda

Categories     Desserts     Specialty Dessert Recipes     Bread Pudding Recipes

Yield 15

Number Of Ingredients 15

5 cups day-old bread cubes
4 cups scalded milk
½ cup butter, melted and cooled
1 cup white sugar
½ teaspoon salt
4 eggs, beaten
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1 cup raisins
½ cup white sugar
½ tablespoon cornstarch
1 cup hot water
2 tablespoons butter
3 tablespoons lemon juice
1 tablespoon lemon zest

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Spray an 8x11 inch casserole with nonstick spray.
  • In a large bowl, combine bread cubes, 1 cup sugar, salt, cinnamon, and nutmeg. Mix in raisins, if desired.
  • In another bowl, blend milk, melted butter, and eggs. Add wet ingredients to dry, and mix together without turning bread mixture into mush. Pour mixture into prepared casserole dish.
  • Place casserole dish into a larger baking pan. Pour hot water into baking pan about 1/3 up the side of the casserole dish, creating a water bath. Bake for 45 minutes.
  • In a small saucepan, combine 1/2 cup sugar, cornstarch, 1 cup hot water, 2 tablespoons butter, lemon juice, and lemon zest. Cook on medium heat until bubbling and thickened. Stir constantly to avoid scorching. Serve with bread pudding.

Nutrition Facts : Calories 264 calories, Carbohydrate 38.5 g, Cholesterol 75.1 mg, Fat 10.8 g, Fiber 0.9 g, Protein 5.2 g, SaturatedFat 6.2 g, Sodium 258.6 mg, Sugar 30.3 g

LEMON AND GINGER BRIOCHE BREAD PUDDING



Lemon and Ginger Brioche Bread Pudding image

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

6 cups brioche bread cubes (1/2-inch cubes)
1/4 cup unsalted butter, melted (1/2 stick)
1/2 cup sugar
1 tablespoon sugar
4 cups half-and-half
6 slices lemon zest, removed with a vegetable peeler
2 tablespoons minced crystallized ginger
6 large eggs
salt, a pinch
1 teaspoon pure vanilla extract (or paste)
1/2 cup thinly sliced dried apricot (preferably Del Monte Pacific-style)

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

BRIOCHE BREAD PUDDING



Brioche Bread Pudding image

Categories     Dairy     Egg     Dessert     Bake     Amaretto     Frangelico     Winter     Bon Appétit     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher

Yield Serves 8 to 10

Number Of Ingredients 8

1 1-pound brioche or egg bread loaf, crusts trimmed and reserved, bread cut into 1/2-inch cubes
8 large eggs
2 cups whipping cream
2 cups whole milk
2 cups sugar
1/4 cup Frangelico (hazelnut liqueur) or amaretto
1 tablespoon vanilla extract
1/2 teaspoon almond extract

Steps:

  • Place bread cubes in 13 x 9 x 2-inch baking pan. Whisk eggs, whipping cream, milk, sugar, Frangelico, vanilla extract and almond extract in large bowl to blend. Pour over bread cubes. Let stand 30 minutes, occasionally pressing bread into custard mixture. (Can be prepared 2 hours ahead. Cover and refrigerate.)
  • Preheat oven to 350°F. Arrange reserved bread crusts on baking sheet and bake until dry, about 10 minutes. Cool. Maintain oven temperature. Transfer crusts to food processor and grind until fine crumbs form. Sprinkle 1 cup crust crumbs over top of pudding. Bake until pudding is set in center, about 40 minutes. Cool slightly. Serve warm.

BRIOCHE BREAD PUDDING



Brioche Bread Pudding image

This brioche bread pudding is an impressive holiday dish that pleases the palate!

Provided by Renate

Categories     Desserts     Specialty Dessert Recipes     Bread Pudding Recipes

Time 2h40m

Yield 16

Number Of Ingredients 20

cooking spray
1 (1 pound) loaf brioche bread, cut into 3/4-inch cubes
6 large eggs
¾ cup white sugar
⅛ teaspoon salt
1 ½ cups heavy whipping cream
1 ½ cups half-and-half
1 teaspoon vanilla extract
¼ cup dark brown sugar
3 tablespoons unsalted butter
¼ cup rum
1 tablespoon fresh lemon juice
¼ teaspoon salt
4 ripe bananas, sliced
aluminum foil
2 cups powdered sugar
1 ¼ cups heavy whipping cream
¼ cup dark rum
¼ teaspoon salt
1 tablespoon unsalted butter

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x12-inch glass baking dish with cooking spray.
  • Spread bread cubes on an ungreased baking sheet.
  • Bake in the preheated oven, stirring once or twice, until toasted, 5 to 7 minutes. Remove from the oven and set aside.
  • Whisk eggs, sugar, and 1/8 teaspoon salt together in a large bowl until blended.
  • Bring cream and half-and-half to a simmer in a medium saucepan. Remove from heat. Pour some of the hot cream mixture into the egg mixture, whisking quickly to avoid scrambling the eggs. Continue adding cream mixture slowly and whisking until all has been added. Whisk in vanilla extract and set custard aside to cool.
  • Combine brown sugar and butter in a large skillet over medium-high heat; whisk until butter is melted and mixture is smooth. Whisk in rum, lemon juice, and 1/4 teaspoon salt. Add bananas and toss just until coated. Remove from heat.
  • Toss 1/3 of the toasted bread in the prepared baking dish and top with 1/2 of the banana-syrup mixture. Layer with 1/2 of the remaining bread, the remaining banana-syrup mixture, and the remaining bread. Pour custard over the top and allow pudding to stand for 30 minutes, pressing down on the bread occasionally so it absorbs the custard.
  • Cover bread pudding with aluminum foil and place the baking dish inside a large baking pan. Fill the large pan with warm water so it reaches halfway up the sides of the pudding dish.
  • Bake in the preheated oven for 30 minutes. Uncover and bake until pudding has puffed up and the center is set, about 45 minutes longer. Remove from the water bath and let stand for 15 minutes.
  • Meanwhile, pour powdered sugar evenly into a heavy saucepan. Cook, without stirring, over medium-high heat until sugar begins to melt and caramelize on the bottom, 3 to 4 minutes. Stir until all sugar is melted and smooth. Add 1 cup cream, rum, and salt; stir until smooth. Stir in remaining 1/4 cup cream. Remove from heat and stir in butter until caramel sauce is smooth. Serve with bread pudding.

Nutrition Facts : Calories 475.4 calories, Carbohydrate 50.6 g, Cholesterol 168.2 mg, Fat 26.4 g, Fiber 1.2 g, Protein 7 g, SaturatedFat 14.3 g, Sodium 259.3 mg, Sugar 34.3 g

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From cookeatshare.com


BAKED GINGER PUDDING WITH LEMON SAUCE RECIPE - COOKITSIMPLY.COM
2021-12-06 Beat the margarine and sugar together until creamy, gradually beat in the eggs, then fold in the flour and ginger. Pour into the tin and bake in a moderate oven for 40 - 45 minutes. Turn out of the tin. To make the sauce, mix the lemon rind and juice with the cornflour and sugar. Gradually add the water, transfer to the hob and bring to the ...
From cookitsimply.com


BOURBON BRIOCHE BREAD PUDDING | THE LEMON APRON | RECIPE
Apr 23, 2020 - Decadent, custardy, chocolatey, with a touch of bourbon, and the most amazing top crust. Dig in!
From pinterest.ca


BLUEBERRY AND LEMON CURD BREAD PUDDING | BIGGER BOLDER BAKING
2021-04-10 Add the eggs, sugar, and vanilla to a bowl and whisk to combine. Gradually add the hot cream, whisking as you go. Add the cubed bread into the warm custard and press down. Carefully swirl in the lemon curd and blueberries. Set the saucepan aside on the counter for at least 60 minutes to let the bread soak up the custard.
From biggerbolderbaking.com


LEMON COMPENDIUM RECIPES: BRIOCHE BREAD PUDDING WITH LEMON …
For The Sauce: 1 tbsp corn starch. 100g sugar. 250ml boiling water, (infused briefly with. 1 tea bag earl grey) 1 lemon, juice & zest. ¹⁄8 tsp nutmeg. 1 tbsp butter.
From planeteat.com


LEMON BRIOCHE PULL-APART BREAD — STYLE SWEET
2016-04-27 Overnight Lemon Sugar Brioche Pull-Apart Bread 3/4 cup whole milk 2 whole eggs 1 egg yolk 3 1/2 to 4 cups all-purpose flour 1/4 cup granulated sugar 2 1/4 teaspoon Fleischmann’s Quick Rise yeast 1/2 teaspoon salt 1/4 teaspoon nutmeg 8 tablespoons unsalted butter, very soft. filling: 4 tablespoons unsalted butter, very soft the zest of 1 large ...
From stylesweet.com


PIONEER WOMAN BREAD PUDDING RECIPE REVIEW | TASTE OF HOME
2022-01-28 First, I cut the bread into 1-in. cubes and spread them out on a baking sheet to dry out overnight. (These are the best sheet pans for the job.) If you’re in a hurry or are answering an urgent bread pudding craving, you can put the cubed bread into a 350°F oven for about 15 minutes. Remember, you’re shooting for lightly toasted cubes, not ...
From tasteofhome.com


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