Hi, I am Joana. Today, we’re going to make brioche bread pudding with caramel sauce recipe. Never miss a recipe of the day again. Here are our most recent easy family recipes to try. This time, I’m gonna make it a little bit tastier. This will be really delicious. Not to mention, it’s super satisfying.
Brioche Bread Pudding with Caramel Sauce Recipe
Brioche Bread Pudding with Caramel Sauce is one of the most favored of current trending foods on earth. It’s easy, it’s fast, it tastes yummy. It is enjoyed by millions daily. Brioche Bread Pudding with Caramel Sauce is something that I have loved my entire life. They are fine and they look wonderful.
To get started with this particular recipe, we must first prepare a few ingredients. You can cook brioche bread pudding with caramel sauce using 11 ingredients and 5 steps. Here is how you cook that.
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
- Make ready 5 eggs
- Take 2 cups milk
- Get 2 tsp vanilla extract
- Take 1/2 tsp ground cinnamon
- Take Caramel Sauce
- Make ready 1/2 cup light brown sugar
- Prepare 1/4 cup half and half (or 2T cream/2T milk)
- Get 2 tbs butter
- Make ready 1/8 tsp salt
Steps 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 sausage. 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!
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