Step 1 Preheat oven to 350 degrees F. Lightly grease 8 (10-ounce) ramekins. Whisk together half-and-half, milk, eggs, granulated sugar, butter, bourbon, orange zest and juice, vanilla, bitters, and salt in a bowl. Spread four slices of bread with 2 tablespoon of Nutella each. If using bananas, divide the bananas between the 4 slices and place on top of Nutellla. Top each slice of bread with another slice ,spread with butter. Cut into 8 squares or triangles then arrange in an ovenproof dish with 6 cups capacity. In a bowl whisk together eggs milk cream The Spruce. Butter a 9-inch-square or 11 x 7-inch baking dish. The Spruce. In a large bowl, combine the torn bread, cranberries, and orange zest and juice. The Spruce. In another bowl, whisk together the vanilla, melted butter, warmed half-and-half, and eggs. Pour over the bread mixture. The Spruce. Learn how to make a simple and easy brioche version of the classic bread and butter pudding with sultanas and lemon. This easy dessert is perfect for a family meal and can be served with cream, custard or ice cream. Preheat the oven to 350˚F (180˚C). Place the bread cubes on a baking sheet. Cook in the oven until lightly toasted, about 10 minutes. Remove from oven and let cool for 10 minutes. Lightly greased 2 (6-inch) ramekins with vegetable oil. In a large mixing bowl, add the eggs, vanilla, half and half, sugar and salt. . Turn on oven to 200dgrees/400F/Gas mark 6. Place sliced brioche rolls into a gratin oven proof dish and top with raisins. Beat the whole eggs and the egg yolks together in a bowl. Heat the milk and the double cream with the vanilla seeds in a small pan, over a moderate heat. When almost boiling pour over the beaten eggs and stir well (be In a jug mix the milk, sugar and eggs (I beat with a fork to combine well). Gently pour the milk mixture into the dish. Press the bread down into the milk mixture and let sit for around 15 minutes. Bake in the oven around 40 minutes. Serve with cream and/or ice cream. Lay the triangles, butter side up in the dish. Scatter the raisins between the slices. Pour the custard over the bread soaking every slice. Set it aside at room temperature to absorb for 30 minutes. Bake the pudding at 350°F (180°C) for 50 - 60 minutes or until the pudding has risen and is golden in color. 9 oz Brioche. Cut the butter into smaller pieces and spread it over the bread in the casserole. 3 oz Butter. Pour the mix of eggs and condensed milk that we did over the brioches in the casserole. Mix well all the ingredients until you see that the bread absorbed all the liquid. Bake for 25-30 minutes at 320°F (160°C). A lighter version of the nursery classic, this pudding is made with leftover brioche buns, dried fruit, marmalade and eggs. It's a comforting and easy dessert for cold days, perfect for using up the end of the loaf or the freezer.

brioche bread and butter pudding