MUSHROOM BREAD PUDDING RECIPES

Name: Breakfast Bread Pudding
Prep time: 10 min
Cook time: 55 min
Total time: 1 h 20 min
Yield: 8 servings
Cuisine: american
Ingredients: 5 extra-large whole eggs; 2 extra-large egg yolks; 2 1/2 cups half-and-half; 1/3 cup honey; 1 1/2 teaspoons pure vanilla extract; 2 teaspoons orange zest (2 oranges); 1/2 teaspoon kosher salt; Brioche loaf; 1/2 cup golden raisins; Maple syrup, to serve

BREAKFAST BREAD PUDDING RECIPE | INA GARTEN | FOOD NETWORK

Breakfast Bread Pudding Recipe | Ina Garten | Food Network image

Provided by Ina Garten

Categories dessert

Total Time 1 hours 20 minutes

Prep Time 10 minutes

Cook Time 55 minutes

Yield 8 servings

Number Of Ingredients 10

Ingredients

5 extra-large whole eggs
2 extra-large egg yolks
2 1/2 cups half-and-half
1/3 cup honey
1 1/2 teaspoons pure vanilla extract
2 teaspoons orange zest (2 oranges)
1/2 teaspoon kosher salt
Brioche loaf
1/2 cup golden raisins
Maple syrup, to serve

Steps:

Preheat the oven to 350 degrees F.
In a medium bowl, whisk together the whole eggs, egg yolks, half-and-half, honey, vanilla, orange zest, and salt. Set aside.
Slice the brioche loaf into 6 (1-inch) thick pieces. Lay half brioche slices flat in a 9 by 14 by 2-inch oval baking dish. Spread the raisins on top of the brioche slices, and place the remaining slices on top. Make sure that the raisins are between the layers of brioche or they will burn while baking. Pour the egg mixture over the bread and allow to soak for 15 minutes, pressing down gently.
Bake for 55 to 60 minutes or until the pudding puffs up and the custard is set. Remove from the oven and cool slightly before serving.

VANILLA BRIOCHE BREAD PUDDING RECIPE | INA GARTEN | FOOD ...

Vanilla Brioche Bread Pudding Recipe | Ina Garten | Food ... image

"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

Total Time 2 hours 10 minutes

Cook Time 30 minutes

Yield 9 to 10 servings

Number Of Ingredients 10

Ingredients

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 Häagen-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 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.

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