Brioche Bread Pudding

Brioche Bread Pudding takes approximately 45 minutes from beginning to end. This recipe serves 8 and costs $1.65 per serving. One serving contains 503 calories, 15g of protein, and 32g of fat. It is brought to you by Foodista. A mixture of milk, egg bread loaf - crusts, eggs, and a handful of other ingredients are all it takes to make this recipe so tasty. It works well as a dessert. 3 people have made this recipe and would make it again. Taking all factors into account, this recipe earns a spoonacular score of 21%, which is rather bad. Try Berry Brioche Bread Pudding, Banana Brioche Bread Pudding, and Brioche Pumpkin Bread Pudding for similar recipes.

Servings: 8

Preparation duration: -1 minutes

Cooking duration: -1 minutes

 

Ingredients:

1/2 teaspoon almond extract

1 brioche or egg bread loaf - (16 oz) crusts trimmed

8 large eggs

1/4 cup sugar

1 tablespoon vanilla extract

2 cups whipping cream

2 cups whole milk

1/4 cup Frangelico, hazelnut liqueur

and reserved, bread cut into 1/2" cubes

Equipment:

baking pan

whisk

bowl

baking sheet

oven

food processor

Cooking instruction summary:

  1. Place bread cubes in 13- by 9- by 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.)
  2. Preheat oven to 350 degrees. 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.
  3. This recipe yields 8 to 10 servings.

 

Step by step:


1. Place bread cubes in 13- by 9- by 2-inch baking pan.

2. Whisk eggs, whipping cream, milk, sugar, Frangelico, vanilla extract and almond extract in large bowl to blend.

3. Pour over bread cubes.

4. Let stand 30 minutes, occasionally pressing bread into custard mixture. (Can be prepared 2 hours ahead. Cover and refrigerate.)Preheat oven to 350 degrees. Arrange reserved bread crusts on baking sheet and bake until dry, about 10 minutes. Cool. Maintain oven temperature.

5. Transfer crusts to food processor and grind until fine crumbs form.

6. Sprinkle 1 cup crust crumbs over top of pudding.

7. Bake until pudding is set in center, about 40 minutes. Cool slightly.

8. Serve warm.This recipe yields 8 to 10 servings.


Nutrition Information:

Quickview
502 Calories
15g Protein
31g Total Fat
38g Carbs
5% Health Score
Limit These
Calories
502k
25%

Fat
31g
49%

  Saturated Fat
17g
108%

Carbohydrates
38g
13%

  Sugar
12g
14%

Cholesterol
289mg
96%

Sodium
325mg
14%

Alcohol
0.65g
4%

Get Enough Of These
Protein
15g
31%

Selenium
35µg
51%

Vitamin B2
0.67mg
40%

Vitamin A
1363IU
27%

Phosphorus
255mg
26%

Folate
85µg
21%

Vitamin B1
0.31mg
21%

Calcium
195mg
20%

Vitamin D
2µg
19%

Vitamin B12
0.93µg
15%

Manganese
0.31mg
15%

Iron
2mg
15%

Vitamin B3
2mg
14%

Vitamin B5
1mg
13%

Zinc
1mg
10%

Vitamin B6
0.18mg
9%

Vitamin E
1mg
8%

Potassium
285mg
8%

Magnesium
28mg
7%

Copper
0.14mg
7%

Fiber
1g
5%

Vitamin K
2µg
3%

covered percent of daily need
Widget by spoonacular.com

 

Related Videos:

Barefoot Contessa's Vanilla Brioche Bread Pudding | Food Network

 

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Food Trivia

There are 7,500 varieties of apples grown throughout the world, and if you tried a new variety each day, it would take you 20 years to try them all.

Food Joke

A monastery in the English countryside had fallen on hard times, and decided to establish a business to defray their expenses, such as a bakery or winery. Being English, however, they decided to open a fish-and-chips restaurant. The establishment soon became very popular, attracting people from all over. One city fellow, thinking himself clever, asked one of the brothers standing nearby, "I suppose you're the 'fish friar'?" "No", answered the brother levelly, "I'm the 'chip monk'".

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