Lemon and Ginger Brioche Bread Pudding Recipe

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Lemon and Ginger Brioche Bread Pudding
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Ingredients
11
Count
Nutrition
1296
Calories
Total time
2
Minutes
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Ingredients:

Directions:

  1. Position an oven rack in the middle of the oven; preheat oven to 350°.
  2. Butter an 8-inch square glass baking dish.
  3. Place the bread on a large baking sheet; drizzle with the butter.
  4. Sprinkle with 1 tablespoon sugar, and toss to coat.
  5. Spread the bread in a single layer and bake, stirring halfway through, for 15 minutes or until a deep golden brown.
  6. Let cool on the baking sheet.
  7. Meanwhile, bring the half-and-half just to a boil in a large heavy saucepan over medium-high heat.
  8. Remove the pan from the heat; stir in the zest and ginger; let stand, covered, for 20 minutes.
  9. Pour the half-and-half through a fine strainer set over a large glass measure or bowl, and wipe out the saucepan.
  10. Whisk together the eggs, the remaining 1/2 cup sugar, and the salt in a medium bowl.
  11. Slowly pour in the warm half-and-half, whisking constantly.
  12. 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.
  13. 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.
  14. Remove from the heat and whisk in the vanilla.
  15. Pour the mixture through a fine strainer set over a large glass measure or bowl.
  16. Transfer the bread to the baking dish and toss with the apricots.
  17. Pour the custard over the bread.
  18. Push down the bread with a spoon to submerge it.
  19. Let stand for 30 minutes, or until the bread is softened.
  20. Preheat the oven to 300°; have ready a roasting pan.
  21. Put on a kettle of water to boil for the water bath.
  22. Cover the baking dish with foil and seal the edges tightly.
  23. Place the baking dish in the roasting pan and place in the oven.
  24. Pour in enough boiling water the pan the come halfway up the sides of the baking dish.
  25. Bake for 1 hour.
  26. 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.
  27. Carefully remove the baking dish from the pan and let cool slightly on a wire rack.
  28. Serve the pudding warm in bowls.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 1295.82 Kcal (5425 kJ)
Calories from fat 715.05 Kcal
% Daily Value*
Total Fat 79.45g 122%
Cholesterol 266.03mg 89%
Sodium 139.5mg 6%
Potassium 407.11mg 9%
Total Carbs 123.68g 41%
Sugars 16.88g 68%
Dietary Fiber 3.12g 12%
Protein 28.32g 57%
Vitamin C 1.7mg 3%
Vitamin A 0.1mg 3%
Iron 1.3mg 7%
Calcium 205.7mg 21%
Amount Per 100 g
Calories 267.01 Kcal (1118 kJ)
Calories from fat 147.34 Kcal
% Daily Value*
Total Fat 16.37g 122%
Cholesterol 54.82mg 89%
Sodium 28.74mg 6%
Potassium 83.89mg 9%
Total Carbs 25.48g 41%
Sugars 3.48g 68%
Dietary Fiber 0.64g 12%
Protein 5.84g 57%
Vitamin C 0.4mg 3%
Iron 0.3mg 7%
Calcium 42.4mg 21%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 31.9
    Points
  • 36
    PointsPlus

Good Points

  • saturated fat free,
  • very low sodium

Bad Points

  • High in Total Fat

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