Hey everyone, it is Drew, welcome to our recipe page. Today, I will show you a way to prepare a special dish, brioche bread pudding with caramel sauce. It is one of my favorites food recipes. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.
Brioche Bread Pudding with Caramel Sauce is one of the most well liked of current trending meals in the world. It is easy, it’s fast, it tastes yummy. It is appreciated by millions every day. They’re fine and they look wonderful. Brioche Bread Pudding with Caramel Sauce is something which I’ve loved my whole life.
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. 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.
To begin with this particular recipe, we must prepare a few ingredients. You can cook brioche bread pudding with caramel sauce using 11 ingredients and 5 steps. Here is how you can achieve it.
The ingredients needed to make Brioche Bread Pudding with Caramel Sauce:
- Make ready 1 loaf Brioche Bread (about 8 cups when cubed)
- Make ready 1 cup granulated sugar
- Prepare 5 eggs
- Prepare 2 cups milk
- Prepare 2 tsp vanilla extract
- Make ready 1/2 tsp ground cinnamon
- Take Caramel Sauce
- Make ready 1/2 cup light brown sugar
- Make ready 1/4 cup half and half (or 2T cream/2T milk)
- Prepare 2 tbs butter
- Make ready 1/8 tsp salt
The caramel sauce for this bread pudding is a slight variation on a recipe from the blog Carlsbad Cravings. Sink into this sticky brioche bread pudding, packed with dark chocolate & pecans. Find this slow cooker recipe, & more dessert ideas, at Heat the remaining salted caramel sauce in a saucepan until hot, divide the bread pudding into bowls and pour over the hot sauce. Bread pudding covered in some sort of buttery, caramely sauce is really good.
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!
I love a good whiskey sauce on my bread pudding but since I didn't have enough whiskey on hand to make sauce, I settled for a basic caramel sauce with a shot of High West Rendezvous Rye on the side. I fiThis bread pudding is incredible all on its own, but add the creamy caramel sauce and you have PERFECTION. You can bake immediately, but personally, I like soaking the bread overnight. Bake for about an hour or until set. Serve with caramel sauce and whipped cream.
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