Type what you have

Ingredients

• ✓ brioche
• egg
• half and half
• hazelnut liqueur
• butter
• hazelnut
• maple syrup

Instructions

1. 1 Whisk eggs, half-and-half, and hazelnut liqueur together in a shallow bowl.
2. 2 Melt 1 teaspoon butter in a large skillet, tilting the skillet to assure complete coverage.
3. 3 Dip 2 slices brioche in the egg mixture, moistening both sides.
4. 4 Cook brioche in the hot skillet until golden brown, 2 to 4 minutes per side. Repeat process until all bread is cooked.
5. 5 Cut each slice of brioche into half on a bias. Sprinkle hazelnuts over the halves and top with maple syrup.

By Veronica Standeven

Ingredients

• ✓ brioche
• milk
• egg
• maple syrup
• vanilla extract
• salt
• cooking spray

Instructions

1. 1 Preheat a waffle iron according to the manufacturer's instructions.
2. 2 Whisk milk, eggs, maple syrup, vanilla extract, and salt together in a wide bowl until thoroughly combined. Dip one slice brioche into the bowl and press gently until both sides are coated. Lift bread from the bowl with a slotted spatula, letting any egg mixture drip back into the bowl, and transfer to a rimmed baking sheet. Repeat with remaining bread. Let sit until egg mixture soaks in, about 2 minutes.
3. 3 Spray the preheated waffle iron with cooking spray. Place one slice brioche onto the waffle iron and gently close the lid without forcing it down. Cook until golden brown and the iron stops steaming, 3 to 5 minutes. Repeat to cook remaining waffles.

By foodelicious

Ingredients

• ✓ brioche
• bacon
• onion
• green bell pepper
• egg
• milk
• cheddar cheese
• mustard powder
• black pepper
• salt

Instructions

1. 1 Grease a 9x13-inch pan. Layer brioche cubes evenly in the prepared pan.
2. 2 Cook the bacon in a skillet over medium heat, stirring occasionally, until it is cooked through, about 10 minutes. Remove from heat, including any rendered bacon fat, and allow to cool slightly, about 5 minutes.
3. 3 Heat a small amount of bacon fat in the same skillet over medium-high heat. Saute onion and bell pepper until soft, 5 to 7 minutes.
4. 4 Meanwhile, beat eggs in a large bowl. Mix milk, Cheddar cheese, mustard powder, pepper, and salt into the beaten eggs. Mix in bacon and onion-bell pepper mixture when done. Carefully pour the egg mixture over the brioche bread cubes and give it a gentle stir so everything is evenly distributed. Gently press the cubes into the egg mixture as needed, so all the bread cubes are sitting in the liquid. Cover and refrigerate for 8 hours, to overnight.
5. 5 Preheat the oven to 350 degrees F (175 degrees C).
6. 6 Bake in the preheated oven on the middle rack until set, the top is browned, and a toothpick inserted into the center of the casserole comes out clean, 45 to 55 minutes. Remove from the oven and allow to cool slightly before serving, 5 to 10 minutes.

By Bloughmag70

Ingredients

• ✓ brioche
• parmesan cheese
• basil
• garlic
• garlic butter

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
2. 2 Place brioche chunks in a large mixing bowl. Add Parmesan cheese, basil, and garlic; pour in melted butter. Mix using a rubber spatula, being careful not to tear bread. Spread evenly onto the prepared baking sheet.
3. 3 Bake in the preheated oven until croutons are golden brown, about 10 minutes.

By Thomas M Friesner

Ingredients

• ✓ brioche
• salt
• bourbon
• butter
• sugar
• heavy cream
• egg
• cinnamon
• brown sugar
• white sugar
• sourdough bread
• salt
• vanilla extract
• butter
• heavy cream
• brown sugar
• sugar
• whole milk
• egg

Instructions

1. 1 Prepare the pudding. Whisk eggs in a large mixing bowl to beat lightly. Whisk in milk, 1 cup white sugar, 1 cup brown sugar, heavy cream, butter, vanilla extract, and salt until evenly combined.
2. 2 Tear sourdough and brioche breads into bite-sized pieces. Add both breads to the custard mixture and stir with a rubber spatula until well coated. Allow to stand at room temperature and soak for 20 to 30 minutes, stirring occasionally.
3. 3 Meanwhile, preheat the oven to 325 degrees F (165 degrees C). Grease a 9x13-inch baking dish with butter.
4. 4 After soaking, spoon bread mixture into the prepared baking dish.
5. 5 Bake in the preheated oven for 55 minutes.
6. 6 Meanwhile, whisk together the remaining 2 tablespoons white sugar, remaining 2 tablespoons brown sugar, and cinnamon in a small bowl.
7. 7 Remove the pudding from the oven and sprinkle the cinnamon-sugar mixture evenly over the top. Increase oven temperature to 450 degrees F (230 degrees C).
8. 8 Return pudding to the oven and bake until firm with a lightly crisped top, about 6 minutes. Cool at least 20 minutes before slicing.
9. 9 While pudding cools, prepare the sauce. Beat egg in a small mixing bowl. Whisk in the heavy cream.
10. 10 Combine sugar and butter in a medium saucepan over medium heat. Cook, stirring frequently, until butter melts and sugar dissolves. Remove saucepan from heat. While rapidly whisking the butter and sugar mixture, slowly pour in the beaten egg and cream mixture, whisking until entirely incorporated. Whisk in bourbon and return to medium heat. Cook, whisking constantly, for 1 to 2 minutes. Whisk in salt.
11. 11 Cut the pudding into squares and serve with warm bourbon sauce.

By Darcy Lenz

Ingredients

• ✓ brioche
• butter
• rhubarb
• apple
• brown sugar
• cinnamon
• nutmeg
• lemon
• butter
• water

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Butter a shallow, 1-quart baking dish.
2. 2 In a medium bowl, combine melted butter and brioche. Line the bottom of the baking dish with one-third of the mixture.
3. 3 In another bowl, combine rhubarb, apple, brown sugar, cinnamon, nutmeg, lemon juice, and zest. Let rest until juices begin to run, 5 minutes. Then spread half of the mixture over the brioche in the dish. Top with half the remaining brioche. Spread the remaining rhubarb over that and top with the last of the brioche. Dot with 1 tablespoon butter. Spoon the warm water evenly over the top.
4. 4 Cover and bake in preheated oven 25 to 35 minutes, until rhubarb is tender. Increase oven temperature to 400 degrees F (200 degrees C), uncover dish, and bake until top is crusty, rhubarb is soft, and bubbles form at the edges of the dish, 10 to 15 minutes. Serve warm.

By Cindy Schmidt

Ingredients

• ✓ brioche
• saffron
• paprika
• red pepper
• ranch dressing
• onion
• vegetable oil
• pepper
• salt
• brown sugar
• onion
• vegetable oil
• manchego cheese
• butter
• egg bun
• chorizo sausage
• ground sirloin

Instructions

1. 1 Start the burgers: Mix ground sirloin and chorizo together with your hands in a large bowl until well combined. Set aside to let the flavors blend while you cook the onions and make the sauce.
2. 2 Cook the onions: Heat oil in a large skillet over medium heat. Add onions, brown sugar, salt, and pepper; cook and stir until onions are golden brown, about 15 minutes.
3. 3 At the same time, make the sauce: Heat oil in a skillet over medium-high heat. Add onion and sauté until tender. Transfer onion to a blender. Add ranch dressing, red pepper, paprika, and saffron; pulse until fairly smooth. Refrigerate until needed.
4. 4 Finish the burgers: Preheat an outdoor grill for high heat and lightly oil the grate. Form meat mixture into four patties, slightly larger than the buns.
5. 5 Cook burgers on the preheated grill until well done, about 5 minutes per side. Split buns in half and spread butter on the insides. Toast briefly on the grill.
6. 6 Place burgers onto buns and top with caramelized onions, ranch sauce, and Manchego cheese.

By Q80 BurgerBelly