BRIOCHE CHOCOLATE BREAD PUDDING RECIPES

Name: White Chocolate Bread Pudding
Prep time: 40 min
Cook time: 1 h
Total time: 1 h 40 min
Yield: 16 servings
Ingredients: 1 vanilla bean, split; 8 large eggs; 1 loaf Brioche, Challah, or other sweet bread; 4 ounces butter, melted; 16 ounces white chocolate, chunked; 2 cups milk; 2 cups heavy cream; 2/3 cups sugar

WHITE CHOCOLATE BREAD PUDDING RECIPE | FOOD NETWORK

White Chocolate Bread Pudding Recipe | Food Network image

Provided by Food Network

Categories dessert

Total Time 1 hours 40 minutes

Prep Time 40 minutes

Cook Time 1 hours 0 minutes

Yield 16 servings

Number Of Ingredients 8

Ingredients

1 vanilla bean, split
8 large eggs
1 loaf Brioche, Challah, or other sweet bread
4 ounces butter, melted
16 ounces white chocolate, chunked
2 cups milk
2 cups heavy cream
2/3 cups sugar

Steps:

Preheat oven to 325 degrees.
Cut the brioche loaf into 1 inch dice. Place in a 2 quart baking dish. Drizzle with melted butter. Toss chunked white chocolate with bread cubes.
Combine milk, cream, sugar, and vanilla bean and bring to a boil over medium heat until sugar is disolved. Whisk eggs until smooth. Add hot milk mixture to eggs slowly, stirring contsantly. Do not wisk or custard will have a great deal of foam on the surface. Skim foam from custard. Strain custard over bread and chocolate. Let stand for 10 minutes to allow custard to soak into bread.
Place baking dish in another larger pan. Pour hot water into larger dish to reach 1 inch up side of dish. Bake the bread pudding for about 45 minutes to 1 hour, until custard is set and brioche is golden.

MARY BERRY EASY BRIOCHE BREAD AND BUTTER PUDDING RECIPE

Mary Berry Easy Brioche Bread and Butter Pudding Recipe image

Brioche Bread and Butter Pudding from Foolproof Cooking by Mary Berry. Love bread and butter pudding? This simple Brioche version takes it up a notch. It's the perfect, easy dessert for a family meal and is delicious served with cream, custard or ice cream.

Provided by Mary Berry

Yield Serves 6

Ingredients

Steps:

1. You will need a 28cm (11in) wide-based round ovenproof dish, and a roasting tin large enough to place it in.

2. Cut the brioche loaf into 1.5cm (⅝in) slices and brush each slice with melted butter on both sides. Arrange the slices in a spiral in the buttered dish and scatter over the sultanas.

3. To make the custard, place all the ingredients in a large bowl and whisk together by hand until well mixed. Pour the custard over the brioche in the dish and gently press the exposed bread crusts down into the liquid. Sprinkle with the demerara sugar and leave to stand for about 30 minutes (see tip). While the pudding is standing, preheat the oven to 180°C/160°C fan/Gas 4 and grease the dish with a little butter.

4. Half-fill the roasting tin with boiling water, and place the ovenproof dish in this. Bake in the oven for about 40 minutes until golden on top and puffed up. The layers will shrink down a little on cooling. Serve warm with cream.

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