Brioche Bread Pudding with Caramel Sauce. A leftover half-loaf of brioche can yield the most rich, yet easy bread pudding, taken over the top with homemade salted caramel sauce. You know how on cooking competition shows like Chopped, whenever they do the dessert round, someone invariably makes a bread pudding? Bring to a boil on medium-high, stirring with wooden spoon, and cook until sugar becomes thick and.

Bread pudding with its own caramel sauce. The only thing else needed is maybe some ice cream. This bread pudding with bourbon sauce recipe is a reader favorite, and for good reason. Brioche Bread Pudding with Caramel Sauce most diverse and have ideal taste that unique. Some kinds of Brioche Bread Pudding with Caramel Sauce recipes are also sufficient convenient to process and do not take long. Though not everybody likes Brioche Bread Pudding with Caramel Sauce food, now some people are get attached and like the various Brioche Bread Pudding with Caramel Sauce foods on hand. This could be visible of the number of restaurants that supply Brioche Bread Pudding with Caramel Sauce as one of the dishes. You can cook Brioche Bread Pudding with Caramel Sauce using 11 ingredients and 5 steps. Here is how you achieve it.

Ingredients of Brioche Bread Pudding with Caramel Sauce

1. Prepare 1 loaf of Brioche Bread (about 8 cups when cubed).
2. You need 1 cup of granulated sugar.
3. It's 5 of eggs.
4. It's 2 cups of milk.
5. Prepare 2 tsp of vanilla extract.
6. It's 1/2 tsp of ground cinnamon.
7. You need of Caramel Sauce.
8. You need 1/2 cup of light brown sugar.
9. Prepare 1/4 cup of half and half (or 2T cream/2T milk).
10. It's 2 tbs of butter.
11. Prepare 1/8 tsp of salt.

Bake hearty bread cubes in a vanilla custard, then finish it by drizzling a rich, caramel sauce over the top. To serve, spoon a puddle of caramel onto each dessert plate. Unmold a ramekin, then place pudding on top of sauce or, if baked in a gratin dish, place a large spoonful of bread. This Warm Brioche Bread Pudding With Bourbon-Caramel Sauce Is Our New Favorite Dessert.

Brioche Bread Pudding with Caramel Sauce instructions

1. 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..
2. 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")..
3. 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)..
4. 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..
5. 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!.

Everybody will want seconds of this delicious dessert. I also make a caramel topping. Bake until pudding is puffy all over and golden. Sauce-- In a saucepot over med. heat, melt the butter, and brown sugar. Bring to a boil, and remove.

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