Hello everybody, it is Drew, welcome to my recipe page. Today, I will show you a way to make a distinctive dish, brioche bread pudding with caramel sauce. It is one of my favorites food recipes. This time, I’m gonna make it a little bit unique. This will be really delicious.
Brioche Bread Pudding with Caramel Sauce is one of the most popular of current trending meals on earth. It is appreciated by millions daily. It’s easy, it’s quick, it tastes yummy. Brioche Bread Pudding with Caramel Sauce is something that I’ve loved my whole life. They’re nice and they look wonderful.
In medium bowl, whisk together milk, melted butter, vanilla, sugar and salt. A leftover half-loaf of brioche can yield the most rich, yet easy bread pudding, taken over the top with homemade salted caramel sauce. (Jump to Recipe) You know how on cooking competition shows like Chopped, whenever they do the dessert round, someone invariably makes a bread pudding? The bread pudding portion of this is a hugely altered version of a Paula Deen bread pudding.
To begin with this particular recipe, we have to prepare a few components. You can have brioche bread pudding with caramel sauce using 11 ingredients and 5 steps. Here is how you cook it.
The ingredients needed to make Brioche Bread Pudding with Caramel Sauce:
- Make ready 1 loaf Brioche Bread (about 8 cups when cubed)
- Prepare 1 cup granulated sugar
- Get 5 eggs
- Prepare 2 cups milk
- Take 2 tsp vanilla extract
- Make ready 1/2 tsp ground cinnamon
- Get Caramel Sauce
- Prepare 1/2 cup light brown sugar
- Take 1/4 cup half and half (or 2T cream/2T milk)
- Take 2 tbs butter
- Get 1/8 tsp salt
On a chilly November evening, the only thing on my mind is a bit of fall comfort. To distract myself from the first of many long nights, a few remaining slices of last week's brioche quickly became chocolate pecan brioche bread pudding! Topped with chocolate chips, pecans, and a drizzle of salted caramel sauce (because everything is better with caramel!), this is one indulgent dessert. Salted Caramel Bread Pudding is a decadent dessert made with brioche or challah bread, half-n-half, eggs, butter, and brown sugar topped with a silky smooth salted caramel sauce.
Instructions to make Brioche Bread Pudding with Caramel Sauce:
- Preheat oven to 350°F. Grease a 2 quart baking dish with butter, or spray with nonstick spray. My dish measures about 8x11 or so. (9x13 is too big for this in my opinion). Arrange bread cubes in baking dish to fit snug together and as evenly layered as possible.
- Wisk together sugar, eggs, milk, vanilla, and cinnamon until well combined. Pour evenly over bread in baking dish. Using the back of a spatula gently press bread down into liquid. Let sit 15-20 minutes for bread to soak up a good amount of the liquid. Press down gently once more (do not "squish").
- Place in oven. Bake uncovered 45-55 minutes, or until just set in the center and top is golden (mine was 50 minutes). If edges start to brown too much you can loosely cover them with foil, but do not cover the dish completely (you'll get a soggy top).
- While baking, make your caramel sauce. In a small sauce pan over medium heat wisk together brown sugar and half & half. When it starts to steam wisk in butter until melted. Bring to a boil for 5 minutes, wisking constantly so not to burn. You are looking for it to thicken slightly and turn a nice "caramel" color (it will thicken even more as it cools). Remove from heat and set aside.
- When bread pudding is finished remove from oven. Drizzle caramel sauce over the top. Let cool at least 15 minutes before cutting to serve hot. Or let cool completely then cover tightly with foil. Refrigerate overnight and serve cold. This is how we like it, and frankly I find it tastes best this way!
Bring on all the salted caramel! There's something so comforting about a warm bowl of bread pudding. To make this bread pudding with bourbon sauce, cut half a loaf of day-old bread into cubes. If you can find challah, use that. If you can't, use a rich bread like brioche or literally any light bread you have on hand.
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