Brioche Bread Pudding & Caramel Sauce
Ingredients
The bread pudding
-
6
slices
brioche bread
-
8
large
egg yolks
-
¾
cup
sugar
-
2
tablespoons
sugar
-
4
cups
2% or whole milk
-
1½
teaspoons
vanilla
-
1
teaspoon
kosher salt
-
2
tablespoons
melted butter
The caramel sauce
-
⅔
cup
heavy cream
-
½
teaspoon
vanilla or vanilla bean paste
-
1¼
cups
sugar
-
¼
cup
water
-
¼
teaspoon
salt
-
2
tablespoons
light corn syrup
-
¾
teaspoon
fresh lemon juice
-
4
tablespoons
unsalted butter
To finish
-
1-2
tablespoons
butter
-
1
piece
fruit of choice (e.g., apple or peach)
Instructions
- Preheat the oven and butter a baking dish.
- Toast the brioche slices until lightly golden.
- Whisk together egg yolks and sugar, then add milk, vanilla, and salt.
- Cut the toasted bread into cubes and place in the prepared pan.
- Pour the custard over the bread and let it absorb for 30 minutes.
- Brush the top with melted butter and sprinkle with sugar.
- Bake the pudding for about 45 minutes and let it cool briefly.
- Sauté the fruit in butter, then add caramel sauce and serve over the pudding.
Nutrition Facts (estimated)
Servings
6-8
Calories
350
Total fat
15g
Total carbohydrates
50g
Total protein
7g
Sodium
200mg
Cholesterol
200mg
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