Lemon-Ginger Brioche Delight Pudding
Indulge in the luxurious flavors of our Lemon-Ginger Brioche Delight Pudding! This decadent dessert combines the rich, buttery essence of brioche bread with the vibrant zest of fresh lemons and the warm spice of crystallized ginger. Baked to perfection, this pudding is infused with a creamy custard, providing a delightful contrast between the crisp edges and soft center. Perfect for family gatherings or special occasions, serve it warm alongside a scoop of vanilla ice cream for an irresistible treat that is sure to impress your guests.
N/A
Servings
367
Calories
11
Ingredients
Ingredients
Brioche bread cubes
6 (cups, cut into 1/2-inch cubes)
Unsalted butter
1/4 (cup, melted (1/2 stick))
Sugar
1/2 (cup)
Additional sugar
1 (tablespoon)
Half-and-half
4 (cups)
Lemon zest
6 (slices, removed with a vegetable peeler)
Crystallized ginger
2 (tablespoons, minced)
Large eggs
6 (beaten)
Salt
a pinch
Pure vanilla extract
1 (teaspoon)
Dried apricots
1/2 (cup, thinly sliced (preferably Del Monte Pacific-style))
Instructions
1
Preheat your oven to 350°F (175°C) and position the rack in the center.
2
Grease an 8-inch square glass baking dish with butter and set aside.
3
On a large baking sheet, place the brioche bread cubes. Drizzle them with melted butter and sprinkle with 1 tablespoon of sugar. Toss gently to ensure even coating.
4
Spread the buttered bread in a single layer on the baking sheet and bake for about 15 minutes, stirring halfway, until the cubes are a deep golden brown. Once baked, allow them to cool on the sheet.
5
Meanwhile, in a large saucepan, heat the half-and-half over medium-high heat until it just comes to a boil. Remove from heat, stir in the lemon zest and crystallized ginger, cover, and let it steep for 20 minutes.
6
Strain the half-and-half mixture through a fine-mesh strainer into a large bowl to remove the solids. Wipe the saucepan clean.
7
In a medium bowl, whisk together the eggs, remaining 1/2 cup of sugar, and a pinch of salt until well combined. Gradually add the warm half-and-half while whisking constantly to combine and prevent curdling.
8
Return the custard mixture to the saucepan and cook over medium-low heat, whisking continuously, for 5-7 minutes or until it thickens and coats the back of a spoon. If you notice small bubbles forming around the edges, remove from the heat for a moment to cool slightly.
9
Take it off the heat and whisk in the pure vanilla extract.
10
Transfer the cooled brioche cubes to the prepared baking dish, and fold in the sliced dried apricots gently.
11
Pour the custard evenly over the bread mixture, pushing down gently with a spoon to ensure the bread absorbs the custard evenly.
12
Let the bread pudding stand for 30 minutes to soften the bread further.
13
Preheat your oven to 300°F (150°C) while you prepare a roasting pan for the water bath.
14
Boil water in a kettle for the water bath. Cover the baking dish tightly with foil, ensuring a good seal, and place it in the roasting pan.
15
Pour boiling water into the roasting pan until it reaches halfway up the sides of the baking dish.
16
Bake the pudding for 1 hour. Then, remove the foil and allow it to bake for an additional 15 minutes until the top is golden brown but the center remains slightly jiggly.
17
Once done, carefully remove the baking dish from the water bath and let it cool slightly on a wire rack. Serve warm in bowls, optionally topped with a scoop of ice cream or whipped cream.
Nutrition Information
13g
Fat
50g
Carbs
8g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is the flavor profile of the Lemon-Ginger Brioche Delight Pudding?
This pudding features a luxurious blend of rich, buttery brioche combined with vibrant lemon zest and the warm spice of crystallized ginger.
What kind of bread is best for this recipe?
The recipe specifically calls for brioche bread, cut into 1/2-inch cubes, to provide a rich and buttery essence.
How should I prepare the brioche bread cubes?
Drizzle the cubes with melted butter, sprinkle with one tablespoon of sugar, and bake at 350°F for about 15 minutes until deep golden brown.
What size baking dish is required?
An 8-inch square glass baking dish, greased with butter, is recommended for this recipe.
How is the lemon and ginger flavor infused into the pudding?
The flavors are infused by steeping lemon zest and minced crystallized ginger in heated half-and-half for 20 minutes.
Do I leave the ginger and lemon zest in the custard?
No, you should strain the half-and-half mixture through a fine-mesh strainer to remove the solids before mixing with the eggs.
How do I prevent the eggs from curdling when making the custard?
Gradually add the warm half-and-half to the egg and sugar mixture while whisking constantly to temper the eggs.
How long does it take to thicken the custard on the stove?
It takes approximately 5 to 7 minutes over medium-low heat until the mixture thickens and coats the back of a spoon.
When should I add the vanilla extract?
The pure vanilla extract should be whisked in after the custard has been removed from the heat.
What type of fruit is included in the pudding?
The recipe includes 1/2 cup of thinly sliced dried apricots, preferably Pacific-style.
Why does the bread pudding need to stand for 30 minutes before baking?
Allowing the pudding to stand ensures that the brioche bread cubes fully absorb the custard and soften before entering the oven.
What is the temperature for the final baking stage?
The final bake is performed at a lower temperature of 300°F (150°C).
How do I set up the water bath for baking?
Place the foil-covered baking dish inside a roasting pan and fill the roasting pan with boiling water until it reaches halfway up the sides of the dish.
How long does the pudding bake in the oven?
Bake it covered for 1 hour, then remove the foil and bake for an additional 15 minutes.
How can I tell when the pudding is finished baking?
The top should be golden brown, while the center should remain slightly jiggly.
How should this dessert be served?
It is best served warm in bowls, optionally topped with vanilla ice cream or whipped cream.
What are the nutritional facts for one serving?
Each serving contains approximately 367 calories, 13g of fat, 50g of carbohydrates, and 8g of protein.
How many ingredients are in this recipe?
There are 11 ingredients total, including brioche, butter, sugar, half-and-half, lemon, ginger, eggs, salt, vanilla, and apricots.
Can I use regular ginger instead of crystallized ginger?
The recipe specifically calls for crystallized ginger for its sweet heat; regular ginger may significantly change the flavor profile.
What is the purpose of the water bath?
The water bath provides gentle, even heat which is essential for achieving a perfect creamy custard texture without curdling.
Is this pudding suitable for holiday gatherings?
Yes, it is tagged as a holiday and comfort food dessert, making it an excellent choice for special occasions.
How much butter is used in the recipe?
The recipe uses 1/4 cup (one-half stick) of melted unsalted butter.
What type of dairy is used for the custard base?
Four cups of half-and-half are used to create the creamy custard base.
How many eggs are needed?
The recipe requires 6 large eggs, which should be beaten before mixing.
How should the lemon zest be prepared?
Use a vegetable peeler to remove 6 slices of lemon zest for the steeping process.
Does the recipe contain any salt?
Yes, a pinch of salt is added to the egg and sugar mixture to enhance the flavors.
How much sugar is used in total?
The recipe uses a 1/2 cup of sugar for the custard and an additional 1 tablespoon for coating the bread cubes.
What should I do if I see bubbles while cooking the custard?
If small bubbles form around the edges, remove the saucepan from the heat for a moment to cool slightly and prevent overcooking.
Should the apricots be mixed with the bread before adding the custard?
Yes, the sliced dried apricots should be gently folded into the bread cubes in the baking dish before the custard is poured over.
How long should the bread cubes toast?
The bread cubes should be toasted for approximately 15 minutes, stirring halfway through for even browning.