Best 4 Brioche Bread Pudding With Bacon Crème Anglaise Recipes
Indulge in a culinary journey with our tantalizing Brioche Bread Pudding with Bacon Crème Anglaise, a harmonious blend of sweet and savory flavors. This delectable dish begins with a delightful combination of brioche bread cubes, crispy bacon, and a luscious crème anglaise custard, creating a symphony of textures and tastes. Accompanying this main recipe are three additional variations that cater to diverse preferences. The Classic Bread Pudding offers a nostalgic comfort food experience, while the Chocolate Bread Pudding tempts with its rich, indulgent flavors. For those seeking a gluten-free option, the Gluten-Free Bread Pudding provides a delightful alternative without compromising taste. Each recipe is meticulously crafted with step-by-step instructions and helpful tips, ensuring a successful and enjoyable baking experience.
Here are our top 4 tried and tested recipes!
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
BRIOCHE BREAD PUDDING WITH BACON CRèME ANGLAISE
This recipe sounds really different, but trust me you'll love it. Its the salty sweet everyone looks for.
Provided by Maggie Barkoviak
Categories Other Desserts
Number Of Ingredients 16
Steps:
- 1. Cut the crust off brioche. Cut brioche into 1-inch cubes.
- 2. Spread them in a shallow pan and set aside. Mix the remaining ingredients, using an immersion blender.
- 3. Strain the mixture and pour over the brioche, mixing well. Cover in plastic and refrigerate overnight.
- 4. Grease a square pan and lightly sprinkle the bottom with sugar. Place the brioche mixture into the pan in an even layer, about 1½ inches thick. Sprinkle the top with sugar. Bake in 350° oven for 20 to 30 minutes, until golden brown.
- 5. SAUCE: In a 3-qt. saucepan, melt the butter over medium heat until it becomes light brown. Whisk the brown sugar, maple syrup and heavy cream into the butter and bring to a boil. Add the bacon and vanilla extract.
- 6. Using an immersion blender, mix sauce until bacon is in small pieces. Strain the sauce. To serve, cut the bread pudding into squares or rectangles. Top with a layer of fresh banana slices and sprinkle a thin layer of sugar on top. Use a torch on the dish to caramelize the sugar. Cover with sauce.
VANILLA BRIOCHE BREAD PUDDING
"Warm vanilla bread pudding with cold creme anglaise. Now who wouldn't want to eat that for dessert??!" says Ina.
Provided by Ina Garten
Categories dessert
Time 2h10m
Yield 9 to 10 servings
Number Of Ingredients 10
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 3-quart 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 with the melted ice cream.
VANILLA BRIOCHE BREAD PUDDING
Provided by Ina Garten Bio & Top Recipes
Categories dessert
Time 2h
Yield 9 to 10 servings
Number Of Ingredients 10
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.
Tips:
- Use high-quality ingredients for the best results. Fresh eggs and full-fat milk will create a richer custard, while good bread will provide a sturdy base for the pudding.
- Don't over-stir the custard. Stirring too much can cause the eggs to curdle.
- Bake the pudding until it is set in the center. A toothpick inserted into the center of the pudding should come out clean.
- Let the pudding cool slightly before serving. This will allow the custard to set and the flavors to meld.
- Serve the pudding with a drizzle of crème anglaise or whipped cream.
Conclusion:
Brioche bread pudding with bacon crème anglaise is a delicious and easy-to-make dessert that is perfect for any occasion. It is a great way to use up leftover brioche bread, and the bacon and crème anglaise add a touch of savory and sweet flavor.
This recipe can be easily adapted to your own preferences. For example, you could use different types of bread, such as challah or French bread. You could also add different fillings, such as fruit or nuts. And, of course, you could adjust the amount of sugar and spices to taste.
No matter how you choose to make it, brioche bread pudding with bacon crème anglaise is sure to be a hit. So next time you are looking for a delicious and easy-to-make dessert, give this recipe a try.
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