GALLEY BRIOCHE BREAD PUDDING

GALLEY BRIOCHE BREAD PUDDING

I wasn’t quite sure how to categorize this.  Is bread pudding a dessert?  Is bread pudding a breakfast?  You decide. With this simple recipe it’s easy to transition from a tasty ‘breaky’ of yogurt and fresh fruit to dessert or afternoon tea with the addition of a dollop of whipped cream and fresh berries.

Cut the bread slices according to how it will fit into your baking pan.  Because I made mini brioche loaves, cutting the slices in half worked perfectly for the Omnia pan.

We skipped the whipped cream for our dessert tonight because it would have meant a trip to the grocery store and well….that’s just not how we roll these days in isolation.

Slightly warmed it made for a very tasty brunch too with the perfect touch of sweetness and that hint of lemon. Pure yum!

Here are a couple more of my recipes for bread pudding treats…

SIMPLE PEACH BREAD PUDDING

PINEAPPLE CREAM CHEESE BREAD PUDDING

Thanks for stopping by folks. I may take a break from brioche ideas next week and share with you a recipe friends have been bugging me for.

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5 from 1 vote

Galley Brioche Bread Pudding

A touch of sweet and hint of lemon makes this the perfect breakfast treat served with fresh fruit. Drizzle with lemon/sugar mixture, a dollop of whipped cream and you have dessert.
Course Breakfast, Dessert
Keyword brioche, bread pudding, dessert, breakfast, eggs, custard, bread
Servings 6 Servings
Calories 417kcal
Author www.seasaltgalleykat.com

Equipment

  • Omnia stove top oven (for the ovenless)
  • Mixing bowl
  • 6”x9” baking pan for conventional oven users

Ingredients

  • 10 slices brioche bread cut in half
  • 1 lemon Zested and juiced
  • 2 eggs
  • 1/2 tsp ground nutmeg
  • 1 tsp vanilla extract
  • 1 1/2 cups milk
  • 3 tbsp brown sugar
  • 1 cup icing sugar plus extra for dusting the top.

Instructions

  • In your prepared baking dish, lay out half the slices of brioche. Sprinkle half the lemon zest evenly over the slices. Top with remaining brioche slices overlapping the layers.
  • Whisk eggs, seasonings, milk, brown sugar and remaining zest, then pour over the bread, pushing bread into the custard mixture to help absorb the liquid. You can also cover and set it aside in the refrigerator for a day until you are ready to bake.

for Omnia stove top users

  • When ready to bake, set covered baking pan on pre-heated base plate set on high for five minutes. Reduce heat to medium low and continue to cook until custard is set, about 20 minutes. Check by plunging a knife into the pudding. If the knife comes out clean, you’re done.

for conventional oven users

  • Place baking dish in a pre-heated 359 ° oven for about 20 minutes or until the custard has set.

for serving

  • Whisk together icing sugar and lemon juice until combined then drizzle evenly over still warm pudding.
  • When the pudding has cooled completely dust with a touch of icing sugar. This is optional but it makes for a pretty presentation.
  • Serve with fresh fruit and yogurt for breakfast or if serving for dessert add a touch more sweet with a dollop of whipped cream and top with fresh berries. Leftovers can be refrigerated for up to 3-4 days.

Nutrition

Calories: 417kcal | Carbohydrates: 57g | Protein: 11g | Fat: 17g | Saturated Fat: 9g | Cholesterol: 160mg | Sodium: 316mg | Potassium: 134mg | Fiber: 1g | Sugar: 29g | Vitamin A: 678IU | Vitamin C: 10mg | Calcium: 120mg | Iron: 1mg

2 thoughts on “GALLEY BRIOCHE BREAD PUDDING

  1. 5 stars
    Hi Kat
    I have successfully baked my first ever bread pudding following basic principles of your recipe with an Omnia stove top oven. I did not have nutmeg, I just used whatever were available (mostly leftovers). I added in Kahlua coffee liquor, left over cheese crackers, left over peanuts and cashew nuts, Chinese dried longan pulp, and added caramelised sauce to serve with the pudding. I baked it for about 30-40 mins, intentionally let it get slightly burnt at the edge. It turned out very delicious!! You have taught me how to ‘fish for myself’ with your recipe. I’m excited, can’t wait to try other variations. It’s great, you are so thoughtful to have separate instructions for different types of oven. Thank you very much.
    Cindy Chin
    SY YOUYOU

    1. Hi Cindy, thanks for your kind words. Cooking in small limited spaces is truly a journey. Your creation certainly sounds interesting and isn’t it great to be able to add and subtract depending on what’s on hand and bonus…having it turn out?

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