Barefoot Contessa's Vanilla Brioche Bread Pudding | Cook Like a Pro | Food Network

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Published 2020-07-30
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
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All Comments (21)
  • @HeyitsDee
    Having never tried bread pudding in my 62 years of life, I made it myself this past winter. I followed this recipe pretty much, except I switched out the half and half and sugar for eggnog and used a touch of brown sugar. It was fabulous!.
  • @ianp7661
    I love how relaxed Ina is. She's so natural on screen! Love her.
  • @MarkMunches
    I didn’t know I needed this, but now I do 😊😊😊
  • @JadeStrawberry
    I sometimes butter the bread slices then sprinkle cinnamon and nutmeg ( pumpkin pie spice works, too) over the buttered bread layering it, then add the custard. If you add the spices to the custard it will float to the top even if you stir it, but instead it sticks to the butter. Also, I add brown sugar to the custard instead of white sugar. Just a few nice changes to the basic recipe. :-)
  • @lelandgaunt9985
    Thank you food network for the recipe! Finally a bread pudding with out raisins in it!
  • @bfrog6676
    I made this Christmas day 2021 and my family could not get enough! Thanks Contessa!
  • @opwave79
    I’ve been doing it wrong! Not toasting the bread first. Makes total sense.
  • @isaganimejia4660
    Made it to the T and it turned it to be the best bread pudding my family had! You're a blessing!
  • @iceblue1457
    Ina makes cooking look easy, methodical with sufficient explanation. This aspiring beginner cook thanks you so much, Ina Garten.
  • @ShadowEvertide
    My favorite part about this is just how excited she is for the dish and how good it's going to be
  • @antonin1477
    I love her accent and the way she pronounces French words such brioche ou crème anglaise. Love from paris!