| 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
Instructions
- 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.
Nutrition Facts
| Serving Size | 1 of 10 servings |
| Calories | 536 |
| Total Fat | 26 g |
| Saturated Fat | 13 g |
| Carbohydrates | 63 g |
| Dietary Fiber | 1 g |
| Sugar | 45 g |
| Protein | 14 g |
| Cholesterol | 312 mg |
| Sodium | 273 mg |
Reviews
HIT OF THE PARTY
Easy and delish
Hubby loves it andI get creds as a gourmet cook!! I also have modified it a few times for smaller sizes and used Italian bread making it less sweet. I‘ve received compliments like crazy!!!
. . . love this lady (although she might just as well have the Grim Reaper in tow her recipes are so rich and often expensive albeit undeniably delicious — simply my opinion). Thing is as soon as we’re certain we’re stabilized on our statins this Vanilla Brioche Bread Pudding looks delicious to tackle . . .
This was just so easy and so good. Ina is wonderful!
I’ve made this recipe twice now. We don’t have a 10 x 12 dish of that size, so we use a deeper one that’s about 10 x 10. It comes out alright, both of my parents like it a lot. However, to me, it’s very frustrating because this recipe says “15 active minutes” and it takes me over an hour to get it all ready to go into the oven.
Easy and delicious Thanks Ina Garten