Recipe: Tasty Brioche Bread Pudding with Caramel Sauce

Brioche Bread Pudding with Caramel Sauce. 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 bread pudding with bourbon sauce recipe is a reader favorite, and for good reason.

A delectable bread pudding is baked with a rich layer of caramel sauce on the bottom. The pudding is flipped like an upside-down cake to let the caramel sauce drip down. Bread pudding with its own caramel sauce. You can have Brioche Bread Pudding with Caramel Sauce using 11 ingredients and 5 steps. Here is how you achieve that.

Ingredients of Brioche Bread Pudding with Caramel Sauce

1. You need 1 loaf of Brioche Bread (about 8 cups when cubed).
2. It's 1 cup of granulated sugar.
3. It's 5 of eggs.
4. You need 2 cups of milk.
5. You need 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. It's 1/4 cup of half and half (or 2T cream/2T milk).
10. Prepare 2 tbs of butter.
11. It's 1/8 tsp of salt.

The only thing else needed is maybe some ice cream. 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. Bring on all the salted caramel! Made with brioche, topped with seasonal fruit and a light caramel sauce, it's hard to beat Tartine's bread pudding.

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!.

I explained that I had read the preface to the brioche bread pudding recipe in the cookbook, which explains that Tartine serves their bread pudding with seasonal fruit lightly sautéed. 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. Sauce-- In a saucepot over med. heat, melt the butter, and brown sugar. Bring to a boil, and remove from the heat.

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