Month: December 2022

Ingredients:

• 2 cups milk
• 1 teaspoon pure vanilla extract
• 1 day-old baguette (1 pound), cut into 2-inch chunks
• 2 large eggs
• 1 cup sugar
• 1 cup blueberries
• 2 ounces white chocolate, broken into 1-inch chunks (optional)
• 1 1/2 teaspoons unsalted butter, softened

Directions:

1. Preheat the oven to 375°. Butter a 9-inch-square glass or ceramic baking dish. In a large bowl, whisk the milk with the vanilla. Add the bread, submerge it in the milk and let stand for 5 minutes.
2. In a bowl, whisk the eggs and sugar until pale and fluffy. Add to the soaked bread and stir; fold in the blueberries. Transfer to the prepared baking dish and poke the chocolate half way into the pudding. Dot the pudding with the butter and bake for 45 minutes, or until the pudding is browned and crisp. Let stand for 10 minutes before serving.

Ingredients

Bread Pudding

• Butter (for greasing)
• 1 pound brioche (6 cups crust removed and bread torn into -inch pieces)
• 1 ½ pints vanilla bean ice cream (preferably Jeni’s Splendid Ice Creams’ Ndali Estate or Häagen-Dazs)
• 4 eggs (large beaten)
• 1 cup sugar

Caramel Sauce

• 2/3 cup sugar
• ½ cup heavy cream (at room temperature)
• 1 tablespoon whiskey
• 1 pinch of sea salt

Directions:

Make the bread pudding

1. Preheat the oven to 350°. Butter a shallow, 2-quart baking dish and spread the torn brioche in it. Scoop the ice cream into a glass bowl and warm in the microwave in 20-second bursts, stirring, just until melted. Whisk in the eggs, sugar and 3/4 cup of water. Pour the custard over the brioche and let stand for 15 minutes, pressing to submerge the bread in the custard.
2. Bake the bread pudding for 30 to 35 minutes, until the top is browned. Let cool slightly.

Meanwhile, make the caramel sauce

1. In a medium saucepan, combine the sugar with 2 tablespoons of water. Cook over moderate heat, swirling the pan and brushing down the side with a wet pastry brush, until the sugar dissolves. Cook undisturbed until a medium-amber caramel forms, about 5 minutes. Add the cream (be careful, it may boil vigorously) and simmer, whisking, until the caramel is smooth, 1 to 2 minutes. Let cool slightly, then stir in the whiskey and salt.
2. Serve the warm bread pudding with the caramel sauce.

Make Ahead

The caramel sauce can be refrigerated in an airtight container for up to 1 week. Rewarm before serving.

Ingredients:

• 2 cups heavy cream
• 2 cups whole milk
• 1 vanilla bean, split, seeds scraped
• 1 pound bittersweet chocolate, finely chopped
• 8 large egg yolks
• 1/4 cup sugar
• 3/4 teaspoon kosher salt
• 1 pound brioche, cut into 1-inch pieces
• 1 1/2 cups bittersweet chocolate chips (9 ounces)

Directions:

1. In a medium saucepan, combine the heavy cream with the milk and vanilla bean and bring just to a boil over moderately high heat. Remove from the heat and let stand for 5 minutes. Discard the vanilla bean and bring the cream mixture just to a boil. Remove from the heat and add the finely chopped chocolate. Let stand for 2 minutes, then whisk until smooth.
2. In a large bowl, beat the egg yolks with the sugar and salt. Very gradually whisk in the hot cream mixture until smooth. In another large bowl, toss the brioche with half of the chocolate cream and the chocolate chips. Spread the soaked bread in a 9-by-13-inch baking dish and then pour the remaining chocolate cream on top. Cover with plastic wrap and let stand at room temperature for 30 minutes.
3. Preheat the oven to 325°. Bake the bread pudding for 35 to 40 minutes, until the top is glossy and the center is set. Let stand for 15 minutes. Serve the bread pudding warm with crème fraiche.

Make Ahead

The recipe can be prepared through Step 2 and refrigerated overnight. Bring to room temperature before baking.

Ingredients:

• 16 slices of cinnamon-raisin bread
• 6 tablespoons unsalted butter, melted and cooled slightly
• 4 large eggs
• 2 large egg yolks
• 3/4 cup granulated sugar
• 3 cups milk
• 1 cup heavy cream
• 1 tablespoon pure vanilla extract
• Confectioners’ sugar
• Fresh berries, for serving

Directions:

1. Preheat the oven to 350°. Butter a 9-by-13-inch glass or ceramic baking dish. Brush both sides of each bread slice with melted butter. Arrange the bread in the prepared dish in 2 even rows.
2. In a large bowl, whisk the whole eggs with the egg yolks until blended. Whisk in the granulated sugar, milk, heavy cream and vanilla. Strain the milk mixture over the bread, pressing on the slices to make sure they’re evenly moistened.
3. Place the baking dish in a larger roasting pan and pour enough warm water into the pan to reach halfway up the side of the dish. Bake in the upper third of the oven for about 25 minutes, or until the top is lightly browned and the custard is set. Transfer the baking dish to a rack and let the custard rest for 15 minutes. Sift confectioners’ sugar over the custard and cut into squares. Serve with berries.

Make Ahead

The bread custard can be prepared through Step 2. Cover with plastic wrap and refrigerate overnight.

Ingredients:

• 1 cup plus 3 tablespoons sugar, plus more for the baking dish
• 2 cups milk
• 2 cups heavy cream
• 1 pound brioche, crusts trimmed, bread cut into 3-inch chunks
• 2 sticks ( 1/2 pound) unsalted butter, softened
• 8 large egg yolks, at room temperature
• 3 very ripe large bananas, mashed
• 4 large egg whites, at room temperature
• 1 cup best-quality store-bought fudge sauce, plus more for serving
• Butterscotch sauce, for serving

Directions:

1. Preheat the oven to 350°. Butter a 4-quart glass or ceramic baking dish and coat with sugar, tapping out any excess.
2. In a saucepan, combine the milk with the cream and bring just to a simmer. Put the brioche in a large bowl, pour the milk evenly over it and let stand until nearly absorbed, stirring once or twice.
3. In a medium bowl, beat the butter until creamy. Add 1 cup of the sugar; beat until fluffy. Beat in the egg yolks, 1 at a time. Fold the mixture into the soaked brioche, then stir in the bananas.
4. In a clean bowl, whip the egg whites to soft peaks. Gradually add 2 tablespoons of the sugar and beat until the whites are stiff and glossy, about 2 minutes. Fold the whites into the pudding.
5. Transfer the pudding to the prepared baking dish; smooth the surface. Dollop spoonfuls of the fudge sauce over the top and swirl it into the pudding. Sprinkle the top with the remaining 1 tablespoon of sugar. Set the baking dish in a large roasting pan and add enough hot water to reach two-thirds of the way up the side. Bake for 1 hour, or until the pudding is set and the top is brown.
6. Cool the pudding slightly in the water. Transfer to a rack to cool for 15 minutes. Serve with fudge and butterscotch sauce.

Ingredients:

• 1 1/2 dozen glazed doughnuts, cut into sixths
• 1 quart heavy cream
• 2 cups milk
• 10 large egg yolks
• 2 large whole eggs
• 1/2 cup sweetened condensed milk
• 1/2 cup brewed espresso, chilled

Directions:

1. Preheat the oven to 250°. Line 2 baking sheets with parchment paper. Spread the doughnut pieces on baking sheets and bake for about 30 minutes, until dry on the outside and semifirm in the center. Raise the oven temperature to 350°.
2. In a large bowl, whisk 2 cups of the cream with the milk, egg yolks, whole eggs and condensed milk. Add the doughnut pieces and let soak until the pieces are softened, about 1 hour; stir every 15 minutes.
3. Lightly butter a 9-by-13-inch baking dish. Spoon the doughnut mixture into the prepared baking dish and cover with foil. Set the dish in a roasting pan and add enough water to the pan to reach halfway up the side of the baking dish. Bake the bread pudding for 40 minutes. Remove the foil and bake for about 20 minutes longer, or until the bread pudding is set.
4. Preheat the broiler. Broil the bread pudding for about 3 minutes, or until top is lightly browned. Let cool for 30 minutes.
5. Meanwhile, in a medium bowl, whip the remaining 2 cups of cream to semisoft peaks. Stir in the espresso. Serve with the warm bread pudding.

Ingredients:

• Unsalted butter, for greasing the dish
• 1/4 cup turbinado sugar
• 2 cups heavy cream
• 2 cups whole milk
• 2/3 cup plus 1/4 cup granulated sugar
• 1 teaspoon kosher salt
• 4 large eggs
• 4 large egg yolks
• 1 1/2 teaspoons pure vanilla extract
• 2 cups blueberries and raspberries, plus more for serving
• One 1-pound loaf of brioche, cut into 1/2-inch dice
• Whipped cream, plus more for serving

Directions:

1. Preheat the oven to 350°. Butter an 8-by-11-inch baking dish and coat the dish with the turbinado sugar.
2. In a large saucepan, bring the cream, milk, 2/3 cup of the granulated sugar and the salt to a simmer over moderately high heat, then remove from the heat.
3. In a bowl, whisk the whole eggs, egg yolks and vanilla. Gradually whisk in the hot cream until blended. Strain the custard through a fine strainer into a large bowl.
4. In a small bowl, toss the blueberries and raspberries with 2 tablespoons of the granulated sugar. Using a fork, coarsely mash the berries. Let stand until juicy, about 5 minutes.
5. Mix the brioche into the custard. Fold in the mashed berries. Transfer the pudding to the prepared baking dish and sprinkle the top with the remaining 2 tablespoons of granulated sugar. Cover with foil and bake for 45 minutes, until set in the center. Remove the foil and bake in the top third of the oven for 20 minutes longer, until lightly golden.
6. Preheat the broiler. Broil the pudding for 1 minute, until golden brown. Transfer to a rack and let stand for 30 minutes, until cooled slightly. Cut the bread pudding into squares and serve with blueberries, raspberries and whipped cream.

Ingredients:

• 5 ounces bittersweet chocolate, coarsely chopped
• 1 1/4 cups heavy cream
• 6 tablespoons unsalted butter
• 1/2 pound challah, crust removed, bread cut into 3/4-inch dice (6 cups)
• 1 cup milk
• 3/4 cup sugar
• 6 large egg yolks
• 3 tablespoons unsweetened Dutch-process cocoa powder
• 2 teaspoons pure vanilla extract
• 1/4 teaspoon salt
• Port Caramel Sauce

Directions:

1. Preheat the oven to 325°. Put 2 ounces of the bittersweet chocolate in a small heatproof bowl. Heat 1/4 cup of the heavy cream in a small saucepan over moderately low heat. Pour the warm cream over the chopped chocolate and let stand for 5 minutes, then stir until the chocolate ganache is smooth. Let the chocolate ganache stand at room temperature until set.
2. Butter an 11-by-8-inch baking dish. In a small saucepan, melt the butter. In a large bowl, toss the melted butter with the diced challah. Spread the bread on a baking sheet in an even layer and toast for about 15 minutes, or until the bread is golden brown. Wipe out the bowl.
3. In a small saucepan, combine the remaining 1 cup of heavy cream with the milk and 6 tablespoons of the sugar and bring just to a boil. Remove the heavy cream mixture from the heat. Add the remaining 3 ounces of chopped bittersweet chocolate and let stand for 5 minutes, then whisk until the chocolate is melted.
4. In the bowl used for the bread, whisk the remaining 6 tablespoons of sugar with the egg yolks, cocoa, vanilla and salt until a paste forms. Slowly whisk in the warm chocolate cream until smooth. Strain the custard into a clean bowl. Add the toasted bread and toss to coat with the warm chocolate cream. Let stand for 10 minutes, or until most of the chocolate cream is absorbed.
5. Pour the bread mixture into the prepared baking dish. Using a large spoon, dollop the chocolate ganache on top. Bake the bread pudding for about 35 minutes, or until it is cooked through. Let the chocolate bread pudding stand for 15 minutes, then serve with the Port Caramel Sauce on the side.

Make Ahead

The chocolate bread pudding can be refrigerated overnight. Rewarm before serving.

Ingredients:

• 1 pound brioche, cut into 1-inch pieces (12 cups)
• 5 tablespoons unsalted butter
• 2 large apples—peeled, cored and cut into 1/2-inch pieces
• 1 cup sugar
• 1/2 teaspoon cinnamon
• 1/4 cup Calvados or other brandy
• 4 large eggs, beaten
• 3 cups milk
• 1 vanilla bean, split and seeds scraped
• Whipped cream or crème fraîche, for serving

Directions:

1. Preheat the oven to 350°. Spread the brioche on a large rimmed baking sheet and toast for about 15 minutes, stirring once or twice, until lightly golden and dry.
2. Meanwhile, in a large skillet, melt the butter; reserve 3 tablespoons of the melted butter in a small bowl. Add the apples and 1/4 cup of the sugar to the skillet and cook over moderate heat, stirring occasionally, until the apples are golden and softened, about 15 minutes. Stir in the cinnamon. Remove from the heat and add the Calvados. Return the skillet to the heat and cook until the sauce is syrupy, about 1 minute.
3. In a large bowl, whisk the eggs with the milk and the remaining 3/4 cup of sugar. Scrape the vanilla seeds into the custard (save the vanilla bean for another use). Add the brioche and apples and toss until evenly coated. Let stand for 5 minutes to allow the brioche to absorb the custard.
4. Brush an 8-by-11-inch baking dish with 1 tablespoon of the reserved melted butter. Add the bread pudding and drizzle the remaining 2 tablespoons of melted butter on top. Bake for about 50 minutes, until the custard is set and the top is golden. Let the bread pudding cool slightly, then serve with whipped cream or crème fraîche.

Make Ahead

The bread pudding can be refrigerated for up to 2 days.