Type what you have

Ingredients

• ✓ brioche bread
• coffee creamer
• egg
• salt
• cooking spray

Instructions

1. 1 Preheat the oven to 200 degrees F (95 degrees C). Preheat an air fryer to 400 degrees F (200 degrees C) for 6 minutes.
2. 2 Whip together coffee creamer, eggs, and salt in a shallow bowl or deep plate. Dip each slice of brioche into the mixture, shaking off excess.
3. 3 Spray the air fryer basket with nonstick spray. Working in batches, place bread in the basket, making sure slices do not overlap.
4. 4 Reduce air fryer to 350 degrees F (175 degrees C) and fry French toast for 7 minutes, flipping at the halfway mark. Repeat with remaining bread.
5. 5 Keep cooked French toast warm in oven until batches are complete.

By thedailygourmet

Ingredients

• ✓ brioche bread
• lemon curd
• blueberry
• egg
• milk
• butter
• confectioners sugar

Instructions

1. 1 Trim crusts from bread; flatten slices with a rolling pin.
2. 2 Spread about 1 tablespoon lemon curd on each bread slice. Line up 4 or 5 blueberries (depending on berry size) on one edge each bread slice; roll up slices to opposite edges.
3. 3 Whisk eggs and milk together in a bowl; coat rolls in egg mixture.
4. 4 Heat butter in a skillet over medium heat; place roll-ups seam-sides down in the skillet. Cook rolls on all sides until golden brown, 6 to 8 minutes.
5. 5 Dust roll-ups with confectioners' sugar before serving.

By lutzflcat

Ingredients

• ✓ brioche bread
• milk
• egg
• vanilla extract
• sugar
• nutmeg
• salt
• butter
• butter
• maple syrup

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Whisk milk, eggs, vanilla, sugar, nutmeg, and salt together in a bowl.
3. 3 Heat 1 1/2 teaspoons butter in a skillet over medium heat. Working in batches, dip each slice of brioche bread in the egg mixture and cook in the hot butter until golden, 2 to 3 minutes per side, adding more butter as needed. Transfer French toast to a baking sheet.
4. 4 Bake in the preheated oven until puffed, 8 to 10 minutes.
5. 5 Cook and stir 1/4 cup butter in a skillet over medium-low heat until browned and toasty, 3 to 5 minutes. Transfer browned butter to a cold dish. Drizzle browned butter over baked French toast and top each slice with 1 tablespoon maple syrup.

By ABC123

Ingredients

• ✓ brioche bread
• white sugar
• cinnamon
• milk
• egg
• butter
• apple

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Lightly grease a glass, deep-dish pie plate.
2. 2 Combine sugar and cinnamon in a bowl; set aside. Whisk milk and eggs together in a separate bowl until smooth; set aside.
3. 3 Butter 1 side of each bread slice; cut slices into cubes. Spread ½ bread cubes into the prepared pie plate; sprinkle with ½ cinnamon-sugar mixture, then top with ½ apples. Repeat layers with remaining ½ each bread cubes, cinnamon-sugar mixture, and apples. Pour milk-egg mixture over top; set aside until bread cubes are moist, about 10 minutes.
4. 4 Bake in the preheated oven until top is crispy, 40 to 50 minutes. Cool before serving for at least 20 minutes.

By Brandy See Landers

Ingredients

• ✓ brioche bread
• butter
• pecan
• raisin
• milk
• white sugar
• egg
• cinnamon
• vanilla extract

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Tear bread into 1-inch pieces and place in an 8-inch square baking dish. Drizzle with melted butter and sprinkle with pecans and raisins.
3. 3 Whisk milk, sugar, eggs, cinnamon, and vanilla extract together in a medium bowl until combined and pour over bread mixture in the baking dish. Press gently on the bread until saturated. Let sit for a few minutes.
4. 4 Bake, uncovered, in the preheated oven until top is puffed but set, about 40 minutes. Pudding will settle back down as it cools.

By Lisa Boutin

Ingredients

• ✓ brioche bread
• vanilla almond milk
• white sugar
• butter
• vanilla extract
• cinnamon
• salt
• egg
• cherry
• cinnamon sugar

Instructions

1. 1 Combine almond milk, sugar, butter, vanilla, ground cinnamon, and salt in a small saucepan over low heat. Cook just until butter melts; set aside to cool.
2. 2 Grease an 8x8-inch baking dish or coat with cooking spray. Add bread cubes to the prepared baking dish.
3. 3 Whisk eggs into almond milk mixture until well combined; pour over bread cubes, pressing down a bit so bread cubes are submerged. Add cherries; stir to evenly distribute. Let soak for 30 minutes.
4. 4 Preheat the oven to 350 degrees F (175 degrees C). Sprinkle cinnamon sugar over bread pudding.
5. 5 Bake in the preheated oven until top is golden brown and custard is set in the center, about 65 minutes. Bread pudding will puff up but drop shortly after coming out of the oven, just like a soufflé. Cool on a wire rack for 10 minutes. Serve warm or at room temperature.

By lutzflcat

Ingredients

• ✓ brioche bread
• milk
• egg
• white sugar
• vanilla extract
• salt
• blackberry
• cream cheese
• aluminum foil
• butter

Instructions

1. 1 Preheat an outdoor grill for medium-high heat, approximately 375 degrees F (190 degrees C).
2. 2 Whisk milk, eggs, sugar, vanilla extract, and salt together in a large bowl. Fold in bread cubes, blackberries, and cream cheese. Set aside until liquid is absorbed, about 15 minutes.
3. 3 Place a layer of heavy duty aluminum foil or 2 layers of regular aluminum foil on a flat surface. Brush aluminum foil with melted butter.
4. 4 Arrange bread mixture in the center of the aluminum foil. Bring short ends together; fold over twice to seal. Bring sides in, leaving room for steam to form; fold over twice to seal.
5. 5 Grill over indirect heat until bread pudding is puffed, liquid is absorbed, and edges are toasty, about 35 minutes.
6. 6 Remove package from the grill; open carefully using tongs or mitts. Cool for 10 minutes.

By Julie Hubert

Ingredients

• ✓ brioche bread
• butter
• flour
• milk
• dijon mustard
• nutmeg
• salt
• black pepper
• white vinegar
• egg
• deli ham
• gruyere cheese
• chive
• paprika
• tomato

Instructions

1. 1 Melt 2 tablespoons butter in a small saucepan over medium-low heat. Whisk in flour and cook for 1 minute. Whisk in milk and bring to a boil. Reduce heat to low. Season with Dijon, nutmeg, salt, and pepper. Cook until sauce coats the back of a spoon, about 3 to 5 minutes. Remove sauce from the heat.
2. 2 Fill a large saucepan with 2 to 3 inches of water and bring to a boil. Reduce the heat to medium-low, pour in vinegar, and keep the water at a gentle simmer. Crack an egg into a small bowl then gently slip egg into the simmering water, holding the bowl just above the surface of water. Repeat with the remaining egg. Cook eggs until the whites are firm and the yolks have thickened but are not hard, 2 1/2 to 3 minutes. Remove the eggs from the water with a slotted spoon, dab on a kitchen towel to remove excess water, and place onto a warm plate.
3. 3 Melt remaining butter in a skillet over medium heat. Add bread and toast in melted butter on both sides. Top bread slices liberally with warm sauce, then top with ham and Gruyere cheese. Place poached eggs on top.
4. 4 Cover the pan with foil or a lid and turn off heat. Let stand until cheese has melted and sauce and eggs have set, about 5 minutes.
5. 5 Serve immediately, spooning any leftover sauce on top of eggs. Season with salt and pepper and sprinkle with chives and paprika.

By Babel Phaedrus

Ingredients

• ✓ brioche bread
• butter
• salt
• dark rum
• heavy cream
• powdered sugar
• aluminum foil
• banana
• salt
• lemon juice
• rum
• butter
• brown sugar
• vanilla extract
• half-and-half
• heavy cream
• salt
• white sugar
• egg
• cooking spray

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x12-inch glass baking dish with cooking spray.
2. 2 Spread bread cubes on an ungreased baking sheet.
3. 3 Bake in the preheated oven, stirring once or twice, until toasted, 5 to 7 minutes. Remove from the oven and set aside.
4. 4 Whisk eggs, sugar, and 1/8 teaspoon salt together in a large bowl until blended.
5. 5 Bring cream and half-and-half to a simmer in a medium saucepan. Remove from heat. Pour some of the hot cream mixture into the egg mixture, whisking quickly to avoid scrambling the eggs. Continue adding cream mixture slowly and whisking until all has been added. Whisk in vanilla extract and set custard aside to cool.
6. 6 Combine brown sugar and butter in a large skillet over medium-high heat; whisk until butter is melted and mixture is smooth. Whisk in rum, lemon juice, and 1/4 teaspoon salt. Add bananas and toss just until coated. Remove from heat.
7. 7 Toss 1/3 of the toasted bread in the prepared baking dish and top with 1/2 of the banana-syrup mixture. Layer with 1/2 of the remaining bread, the remaining banana-syrup mixture, and the remaining bread. Pour custard over the top and allow pudding to stand for 30 minutes, pressing down on the bread occasionally so it absorbs the custard.
8. 8 Cover bread pudding with aluminum foil and place the baking dish inside a large baking pan. Fill the large pan with warm water so it reaches halfway up the sides of the pudding dish.
9. 9 Bake in the preheated oven for 30 minutes. Uncover and bake until pudding has puffed up and the center is set, about 45 minutes longer. Remove from the water bath and let stand for 15 minutes.
10. 10 Meanwhile, pour powdered sugar evenly into a heavy saucepan. Cook, without stirring, over medium-high heat until sugar begins to melt and caramelize on the bottom, 3 to 4 minutes. Stir until all sugar is melted and smooth. Add 1 cup cream, rum, and salt; stir until smooth. Stir in remaining 1/4 cup cream. Remove from heat and stir in butter until caramel sauce is smooth. Serve with bread pudding.

By Renate