Best 5 Vanilla Brioche Bread Pudding With Peach Suzette Sauce Recipes

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Indulge in a delightful culinary journey with our Vanilla Brioche Bread Pudding with Peach Suzette Sauce, a harmonious blend of classic French flavors. This delectable dessert combines the richness of brioche bread, the aromatic sweetness of vanilla, and the tantalizing tartness of peaches, all enveloped in a luscious Peach Suzette sauce. Embark on a sweet adventure as we unveil the secrets behind this irresistible treat, providing you with step-by-step instructions and essential tips to ensure a perfect result. Additionally, discover variations of this classic recipe, including a gluten-free option, a decadent chocolate bread pudding, and a savory bread pudding that will tantalize your taste buds. Prepare to elevate your dessert repertoire and impress your loved ones with this extraordinary bread pudding experience.

Check out the recipes below so you can choose the best recipe for yourself!

VANILLA BRIOCHE BREAD PUDDING



Vanilla Brioche Bread Pudding image

Provided by Ina Garten Bio & Top Recipes

Categories     dessert

Time 2h

Yield 9 to 10 servings

Number Of Ingredients 10

1 (12-ounce) brioche loaf
3 extra-large whole eggs
8 extra-large egg yolks
4 cups half-and-half
1 cup whole milk
1 1/4 cups granulated sugar
2 teaspoons pure vanilla extract
Seeds scraped from 1 vanilla bean
Confectioners' sugar, for dusting
2 pints vanilla ice cream, such as Haagen-Dazs, melted

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.

EASY BRIOCHE BREAD PUDDING



Easy Brioche Bread Pudding image

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

7 (1 inch) thick slices brioche bread
2 tablespoons butter, melted
¼ cup chopped pecans
¼ cup raisins
1 ¾ cups milk
½ cup white sugar
3 eggs, beaten
1 teaspoon ground cinnamon
1 teaspoon vanilla extract

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

CHOCOLATE BRIOCHE BREAD PUDDING WITH WARM VANILLA SAUCE



Chocolate Brioche Bread Pudding With Warm Vanilla Sauce image

Serve this moist and delicious chocolate brioche bread pudding warm, drizzled with the exquisite warm vanilla sauce. Lovely for brunch with mimosas and a cup of my French Vanilla Cafe au Lait recipe #412890. Heaven!

Provided by BecR2400

Categories     Dessert

Time 1h15m

Yield 12 serving(s)

Number Of Ingredients 13

4 eggs
1 cup sugar
1 teaspoon pure vanilla extract
2 tablespoons cocoa powder
2 1/2 cups half-and-half cream
6 ounces semi-sweet chocolate chips
6 -8 thick slices brioche bread, crusts removed (or other good white bread such as challah)
1/4 cup butter (1/2 stick)
1 cup sugar
1/2 cup half-and-half cream
1 tablespoon Bourbon (optional)
1/2 vanilla bean, split and scraped (or 1 teaspoon pure vanilla extract)
1/2 cup butter (1 stick)

Steps:

  • Preheat the oven to 350F degrees .
  • Melt 1/2 stick butter in a 9 x 13-inch glass baking dish.
  • Cut brioche bread into 2-inch cubes, and press into the buttered dish.
  • In a medium bowl, stir together all other ingredients (except chocolate chips), stirring to combine well, and pour evenly over the cubed Brioche.
  • Sprinkle chocolate chips on top.
  • Bake the pudding for 45 minutes to 1 hour.
  • Warm Vanilla Sauce:.
  • Meanwhile, place all vanilla sauce ingredients in sauce pan.
  • Heat gently and stir often. Don't overcook, only about 5 minutes. Remove vanilla pod just before serving.
  • Scoop bread pudding into twelve individual serving dishes, drizzle 2 spoonfuls of warm vanilla sauce over top of each serving. Heaven!

Nutrition Facts : Calories 404.8, Fat 24.5, SaturatedFat 14.7, Cholesterol 123.4, Sodium 131.6, Carbohydrate 45.5, Fiber 1.1, Sugar 41.3, Protein 4.8

BERRY BRIOCHE BREAD PUDDING WITH VANILLA SAUCE



Berry Brioche Bread Pudding with Vanilla Sauce image

Bread pudding gets a Continental spin in this elegant recipe. Buttery brioche bread pairs with fresh berries and vanilla sauce for a true taste of summertime's bounty.

Provided by Paula Jones

Categories     Dessert

Time 1h45m

Yield 8

Number Of Ingredients 16

1/4 cup turbinado sugar (raw sugar)
1 cup fresh blueberries
1 cup fresh raspberries
1 to 2 tablespoons granulated sugar, if desired
4 eggs
4 egg yolks
1 teaspoon vanilla extract
2 cups whole milk
1 cup heavy whipping cream
2/3 cup granulated sugar
1 teaspoon salt
1 loaf (1 lb) brioche or challah bread, cut into1/2-inch cubes
2 cups whole milk
5 egg yolks
1/2 cup granulated sugar
1 teaspoon vanilla extract

Steps:

  • Heat oven to 350°F. Spray 2-quart casserole with cooking spray; coat with turbinado sugar, reserving any excess sugar.
  • In small bowl, mash together berries and 1 to 2 tablespoons granulated sugar (less if berries are sweet, more if not); set aside.
  • In 3-quart saucepan, heat 2 cups milk, the whipping cream, 2/3 cup granulated sugar and the salt over medium heat, stirring frequently, until mixture begins to simmer; remove from heat.
  • In medium bowl, beat together 4 eggs, 4 egg yolks and 1 teaspoon vanilla, using a whisk, until light and creamy. To prevent curdling, gradually beat in milk mixture until blended.
  • In large bowl, add bread cubes and egg mixture; carefully toss to coat. Add berry mixture; carefully toss until combined. Pour into casserole. Sprinkle with remaining turbinado sugar. Cover casserole with foil.
  • Bake 30 minutes. Remove foil; bake 15 minutes longer or until golden brown. Let stand at least 30 minutes or until pudding sets. Serve warm or at room temperature; cover and refrigerate any remaining pudding.
  • In 3-quart nonaluminum saucepan, heat 2 cups milk over medium heat, stirring frequently, until milk begins to simmer; remove from heat.
  • In medium bowl, beat together remaining vanilla sauce ingredients, using whisk, until light and creamy. To prevent curdling, gradually beat in milk until blended; return mixture to saucepan. Heat over low heat, stirring frequently, until mixture thickens; remove from heat. Serve warm or at room temperature; cover and refrigerate any remaining sauce.

Nutrition Facts : ServingSize 1 Serving

BEST BREAD PUDDING WITH VANILLA SAUCE



Best Bread Pudding with Vanilla Sauce image

We found this recipe tucked inside my mom's Bible when going through her things. It has become a family tradition on the first snow day of the year and if that doesn't happen, which can be the case here in central Virginia, we know it'll be the featured dessert at Easter and anytime a comfort food is in order.

Provided by Gail Cobile

Categories     Desserts     Specialty Dessert Recipes     Bread Pudding Recipes

Time 1h25m

Yield 8

Number Of Ingredients 16

3 eggs, beaten
1 ½ cups white sugar
2 tablespoons light brown sugar
½ teaspoon ground cinnamon
¼ cup butter, melted
3 cups whole milk
10 slices hearty farmhouse-style bread, toasted and cut into cubes
1 cup raisins
½ cup light brown sugar
1 tablespoon all-purpose flour
1 pinch ground cinnamon
1 egg
2 tablespoons butter, melted
1 ¼ cups whole milk
1 pinch salt
1 tablespoon vanilla extract

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Grease a 2-quart baking dish.
  • In a mixing bowl, whisk 3 eggs, white sugar, 2 tablespoons of light brown sugar, 1/2 teaspoon of cinnamon, 1/4 cup of butter, and 3 cups of whole milk together, and gently stir in the bread cubes and raisins. Lightly spoon the mixture into the prepared baking dish.
  • Bake in the preheated oven until browned and set in the middle, 50 to 55 minutes; cover the dish with foil after 30 minutes to prevent excessive browning. Let the pudding stand for 10 minutes before serving.
  • For vanilla sauce, whisk 1/2 cup of light brown sugar, the flour, a pinch of cinnamon, 1 egg, 2 tablespoons of melted butter, 1 1/4 cups of whole milk,and salt together in a heavy saucepan until smooth. Heat over medium heat, whisking constantly, until thickened and the sauce coats the back of a spoon, 10 to 12 minutes. Stir in the vanilla extract. Pour sauce over warm bread pudding, or serve on the side in a bowl.

Nutrition Facts : Calories 546.3 calories, Carbohydrate 91.7 g, Cholesterol 128.8 mg, Fat 16.5 g, Fiber 1.6 g, Protein 10.5 g, SaturatedFat 8.9 g, Sodium 387.3 mg, Sugar 72.4 g

Tips:

  • Use high-quality ingredients for the best flavor. This includes using real vanilla extract, fresh peaches, and good-quality brioche bread.
  • Don't overmix the batter. Overmixing can make the bread pudding tough.
  • Bake the bread pudding in a water bath. This will help to prevent the bread pudding from drying out.
  • Let the bread pudding cool completely before serving. This will help the bread pudding to set and make it easier to slice.
  • Serve the bread pudding with the peach suzette sauce. The sauce adds a delicious sweetness and tang to the bread pudding.

Conclusion:

Vanilla brioche bread pudding with peach suzette sauce is a delicious and easy-to-make dessert that is perfect for any occasion. The bread pudding is moist and flavorful, and the peach suzette sauce is the perfect complement. This dessert is sure to impress your guests, and it is also a great way to use up leftover bread.

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