LEMON AND GINGER BRIOCHE BREAD PUDDING

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Lemon and Ginger Brioche Bread Pudding image

Make and share this Lemon and Ginger Brioche Bread Pudding recipe from Food.com.

Provided by ratherbeswimmin

Categories     Dessert

Time 2h45m

Yield 6 serving(s)

Number Of Ingredients 11

6 cups brioche bread cubes (1/2-inch cubes)
1/4 cup unsalted butter, melted (1/2 stick)
1/2 cup sugar
1 tablespoon sugar
4 cups half-and-half
6 slices lemon zest, removed with a vegetable peeler
2 tablespoons minced crystallized ginger
6 large eggs
salt, a pinch
1 teaspoon pure vanilla extract (or paste)
1/2 cup thinly sliced dried apricot (preferably Del Monte Pacific-style)

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.

Nutrition Facts : Calories 569.5, Fat 32.5, SaturatedFat 18.3, Cholesterol 266, Sodium 369.5, Carbohydrate 55.7, Fiber 1.9, Sugar 27, Protein 14.9

Madad Ali mohal
mm34@hotmail.co.uk

This bread pudding is a must-try!


Eshan Khan
e71@yahoo.com

I can't wait to make this bread pudding again!


M usman sajid
mu43@aol.com

This is the best bread pudding recipe I've ever tried!


Yeboah
yeboah48@gmail.com

I would definitely recommend this recipe to anyone who loves bread pudding.


akash paul
akashp41@gmail.com

This bread pudding is a great make-ahead breakfast or brunch dish.


Subhan Khaliq
s_khaliq@yahoo.com

I made this bread pudding for my family and they loved it! It's a new favorite recipe.


sea sema#1 beats
s-b100@gmail.com

I'm allergic to nuts, so I omitted the pecans from the recipe. It was still delicious.


Ishaq Shehzad
ishaq_shehzad@yahoo.com

I used a different type of bread than the recipe called for, and it still turned out great.


David imoh Edet
d82@yahoo.com

This bread pudding is a bit time-consuming to make, but it's definitely worth the effort.


Munyai Takalani
takalani_munyai@gmail.com

I'm not a huge fan of bread pudding, but I really enjoyed this recipe. The lemon and ginger flavors were very refreshing.


Kennedy Mayaz
mayaz.k52@hotmail.com

This bread pudding is the perfect comfort food. It's warm, sweet, and satisfying.


THE YEET BOI
t.boi@hotmail.com

I made this bread pudding for a brunch party and it was a huge hit! Everyone loved it.


Ryan Recio
recio-ryan67@aol.com

This is a great recipe for using up leftover brioche bread.


Sm sumayun Ahmed
ahmed@gmail.com

I love the crispy caramelized top on this bread pudding. It adds a nice textural contrast to the soft and custardy interior.


Saliha Shahid
s-shahid96@gmail.com

This bread pudding is a perfect combination of sweet and tart. The lemon and ginger flavors really shine through.


Sahfija Begom
sahfija.begom@aol.com

Definitely a keeper!


Robin Mambu
robin83@gmail.com

Great recipe!


ChAnD SeTaRy
setary-chand64@gmail.com

This was my first time making bread pudding, and it turned out amazing! The instructions were easy to follow, and the end result was a delicious and impressive dessert.


Ali K
ak@hotmail.com

I've made bread pudding many times before, but this recipe is by far the best. The lemon and ginger added a wonderful depth of flavor, and the brioche gave it a light and fluffy texture.


Morad Shdooh
morads44@yahoo.com

This bread pudding was a delightful surprise! The combination of lemon, ginger, and brioche was unique and incredibly flavorful. The texture was perfect, with a crispy caramelized top and a soft, custardy interior.