Best 4 Lemon And Ginger Brioche Bread Pudding Recipes

LEMON AND GINGER BRIOCHE BREAD PUDDING

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.

BRIOCHE AND BERRY BREAD PUDDING WITH LEMON FONDANT

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

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.

BRIOCHE BREAD PUDDING

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.