Ina Garten says this is the best bread pudding she’s ever made!
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The Barefoot Contessa is back, and this time she is teaching viewers how to cook like a pro. Ina Garten lifts the veil on all her entertaining tips, sharing techniques and professional strategies along with incredibly elegant and easy recipes.
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Vanilla Brioche Bread Pudding
RECIPE COURTESY OF INA GARTEN
Level: Easy
Total: 2 hr
Active: 15 min
Yield: 9 to 10 servings
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 Haagen-Dazs, melted
Directions
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.
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Barefoot Contessa’s Vanilla Brioche Bread Pudding | Cook Like a Pro | Food Network
https://youtu.be/ke-S_ff2zjA
"Defrost some ice cream" — you mean destroy some ice cream! travesty! ….. nice pudding. I used some techniques from this video. thanks.
Give me a break! No thx, I'll pass. To complicated
Not enough bread but I’m sure it’s delicious
Good with brioche but sometimes I make it with QWASO! ????
Them are not extra large eggs
Got to try this!!!
UK we add fruit.
Can i use like any tope of bread or Rolls thats a few days old…not to waist..and also what is your meaning of half anhalf..is it halh cup milk and hslf cut cream? or 500ml of each
Uch Ina that looks delish!!!
Finished baking this baby boy.
Ina, is was scrumptious ????
I made a burbon butter sauce. Soooo good! Great recipe ????
What is the equivalent of half and half in the U.K?
I'm pretty sure that you CAN, at some point, use too much vanilla
Not Bread Pudding, this is Bread and Butter Pudding
Judgement day is coming soon! Make it right with God before it’s too late!
hello Inma garden I love your recipes I always see them what I like the most is your bread pudding you are the best chef
Yankee bread pudding???? ???? looks great thanks. ????
I love bread pudding .One day I might try to make it .
My Mother use to make a thick lemon sauce for her Bread Pudding..I sure miss those days!
Trust me when I say use more bread with this recipe. It comes out so nice. I used the vanilla brioche bread from Walmart. Two and half 14 oz loaves.
I made this for the family, everyone loved it. I cant stop thinking about it. I'm making more. Thank you.
No, no, no! Ina you modified your recipe! The original was great too. I specially loved the Amaretto sauce!
Now there is more work to do. Arggggg ….
I still love you though.
The first time I made this MY Grandson said WHY HAVEN'T I HAD THIS BEFORE????????????
I’m on my way making this and my store had vanilla brioche!!! Omg it smells so good.
Usually I like her recipes but this looks too soggy.
You need whiskey sauce as a topper!
Good ole CREM-ON-GLEZ! ????
I loved all her recipes not only simple but good
And the good news is that she's awesome !