Sign In Chef

OR

No account yet? Sign up.

Forgot your password?

×

Our Disclaimer (The serious stuff)

By using our free meal planner (and the rest of spoonacular.com) you have to agree that you and only you are responsible for anything that happens to you because of something you have read on this site or have bought/cooked/eaten because of this site. After all, the only person who controls what you put in your mouth is you, right?

Spoonacular is a recipe search engine that sources recipes from across the web. We do our best to find recipes suitable for many diets — whether vegetarian, vegan, gluten free, dairy free, etc. — but we cannot guarantee that a recipe's ingredients are safe for your diet. Always read ingredient lists from the original source (follow the link from the "Instructions" field) in case an ingredient has been incorrectly extracted from the original source or has been labeled incorrectly in any way. Moreover, it is important that you always read the labels on every product you buy to see if the product could cause an allergic reaction or if it conflicts with your personal or religious beliefs. If you are still not sure after reading the label, contact the manufacturer.

We also attempt to estimate the cost and calculate the nutritional information for the recipes found on our site. Again, we cannot guarantee the accuracy of this information. Additionally, our nutrition visualizer that suggests that you limit sodium, sugar, etc., and get enough protein, vitamins, and minerals is not intended as medical advice. Similarly, our health tips are based on articles we have read from various sources across the web, and are not based on any medical training. The team behind spoonacular does not possess any medical qualifications and the information may be found to be incorrect or out of date based on future research. If you need help planning your diet or determining which foods (and recipes) are safe for you, contact a registered dietitian, allergist, or another medical professional.

Spoonacular is not responsible for any adverse effects or damages that occur because of your use of the website or any information it provides (e.g. after cooking/consuming a recipe on spoonacular.com or on any of the sites we link to, after reading information from articles or shared via social media, etc.)

×

Brioche Bread Pudding

 
One serving costs about $1.42

$1.42 per serving

3 people like this recipe

3 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

8 vegetarian,lacto ovo vegetarian
spoonacular Score:38%

Spoonacular Score: 38%

 

Need a gluten free and vegetarian dessert? Brioche Bread Pudding could be an amazing recipe to try. This recipe serves 8 and costs $1.13 per serving. One serving contains 416 calories, 16g of protein, and 34g of fat. 3 people have made this recipe and would make it again. From preparation to the plate, this recipe takes around 45 minutes. If you have sugar, egg bread loaf - crusts, vanillan extract, and a few other ingredients on hand, you can make it. All things considered, we decided this recipe deserves a spoonacular score of 37%. This score is not so amazing. Try Blueberry Brioche Bread Pudding, Banana Brioche Bread Pudding, and Nutella Banana Brioche Bread Pudding for similar recipes.

Ingredients

Servings:
0.5 tsps
0.5 tsps almond extract
almond extract
16 oz
16 oz trimmed egg bread
trimmed egg bread
8 large
8 large eggs
eggs
0.25 cups
0.25 cups sugar
sugar
1 Tbsp
1 Tbsp vanilla extract
vanilla extract
2 cups
2 cups whipping cream
whipping cream
2 cups
2 cups whole milk
whole milk
0.25 cups
0.25 cups frangelico
frangelico
some
some reserved
reserved
0.5 tsps almond extract
0.5 tsps
almond extract
16 oz trimmed egg bread
16 oz
trimmed egg bread
8 large eggs
8 large
eggs
0.25 cups sugar
0.25 cups
sugar
1 Tbsp vanilla extract
1 Tbsp
vanilla extract
2 cups whipping cream
2 cups
whipping cream
2 cups whole milk
2 cups
whole milk
0.25 cups frangelico
0.25 cups
frangelico
some reserved
some
reserved

Equipment

food processor
food processor
baking sheet
baking sheet
baking pan
baking pan
whisk
whisk
bowl
bowl
oven
oven
food processor
food processor
baking sheet
baking sheet
baking pan
baking pan
whisk
whisk
bowl
bowl
oven
oven


Instructions

  1. Place bread cubes in 13- by 9- by 2-inch baking pan. Whisk eggs, whipping cream, milk, sugar, Frangelico, vanilla extract and almond extract in large bowl to blend. Pour over bread cubes. Let stand 30 minutes, occasionally pressing bread into custard mixture. (Can be prepared 2 hours ahead. Cover and refrigerate.)
  2. Preheat oven to 350 degrees. Arrange reserved bread crusts on baking sheet and bake until dry, about 10 minutes. Cool. Maintain oven temperature. Transfer crusts to food processor and grind until fine crumbs form. Sprinkle 1 cup crust crumbs over top of pudding. Bake until pudding is set in center, about 40 minutes. Cool slightly. Serve warm.
  3. This recipe yields 8 to 10 servings.

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $1.42
Ingredient
½ teaspoons almond extract
16 ounces trimmed egg bread
8 larges eggs
¼ cups sugar
1 tablespoon vanilla extract
2 cups whipping cream
2 cups whole milk
Price
$0.36
$4.22
$2.47
$0.07
$0.97
$2.58
$0.66
$11.34

Tips

Health Tips

  • Studies have shown people who drink full fat milk are thinner than those who drink low-fat or fat-free milk instead. Keep that in mind before you decide to swap. If you want to go dairy free, however, you can replace milk with unsweetened soy milk in most recipes.

  • If you're trying to cut back on sugar, consider replacing some of the sugar in this recipe with a sweetener like Stevia or Splenda. If you're against these kinds of sweeteners, start reducing the amount of real sugar you use until your tastebuds adjust.

  • If you're worried about cholesterol and heart disease, you may have heard you should limit your egg consumption to one egg per day or eat only egg whites. However, new research suggests you might go ahead and eat your whole eggs. It turns out egg yolk contains valuable nutrients (the cartenoids that make it yellow are great for eye health, folic acid is great for brain health, and it has vitamins A, E, D, and K) and dietary cholesterol seems to have little influence on blood cholesterol levels.

Price Tips

  • Most dairy products stay good well past their sell-by date. Instead of throwing out perfectly safe food that is just a few days or maybe even a week or two old, make sure the product smells fine, has a normal texture, and doesn't taste funny. Sniff testing isn't exactly rocket science and it can keep you from wasting food (and money).

Green Tips

  • Choose free range or organic eggs whenever possible! Even though they are more expensive, eggs are generally cheap to begin with, and eggs from cage-free chickens are worth the extra cost.

  • To avoid antibiotics, hormones, and other nasties in your milk, choose organic whenever possible. If you can't afford organic, look for milk labeled hormone and antibiotic free. It is often less expensive.

Disclaimer

Nutritional Information

Quickview
515 Calories
15g Protein
32g Total Fat
38g Carbs
6% Health Score
Limit These
Calories
515
26%

Fat
32g
50%

  Saturated Fat
17g
109%

Carbohydrates
38g
13%

  Sugar
10g
12%

Cholesterol
327mg
109%

Sodium
345mg
15%

Alcohol
0.65g
4%

Get Enough Of These
Protein
15g
31%

Selenium
37µg
53%

Vitamin B2
0.68mg
40%

Vitamin A
1399IU
28%

Phosphorus
260mg
26%

Folate
91µg
23%

Vitamin B1
0.31mg
21%

Calcium
192mg
19%

Vitamin D
2µg
17%

Vitamin B12
0.94µg
16%

Manganese
0.31mg
15%

Iron
2mg
15%

Vitamin B3
2mg
14%

Vitamin B5
1mg
14%

Zinc
1mg
10%

Vitamin E
1mg
9%

Vitamin B6
0.17mg
9%

Potassium
271mg
8%

Copper
0.15mg
8%

Magnesium
28mg
7%

Fiber
1g
5%

Vitamin K
2µg
3%

covered percent of daily need

Related Recipes