Hello everybody, it’s Drew, welcome to our recipe page. Today, I’m gonna show you how to prepare a special dish, brioche bread pudding with caramel sauce. One of my favorites. For mine, I will make it a bit unique. This is gonna smell and look delicious.

A leftover half-loaf of brioche can yield the most rich, yet easy bread pudding, taken over the top with homemade salted 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.

Brioche Bread Pudding with Caramel Sauce is one of the most well liked of recent trending foods in the world. It is easy, it’s fast, it tastes yummy. It is appreciated by millions every day. Brioche Bread Pudding with Caramel Sauce is something which I have loved my whole life. They are nice and they look fantastic.

To begin 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:

1. Prepare 1 loaf Brioche Bread (about 8 cups when cubed)
2. Make ready 1 cup granulated sugar
3. Get 5 eggs
4. Take 2 cups milk
5. Get 2 tsp vanilla extract
6. Get 1/2 tsp ground cinnamon
7. Take Caramel Sauce
8. Take 1/2 cup light brown sugar
9. Prepare 1/4 cup half and half (or 2T cream/2T milk)
10. Get 2 tbs butter
11. Take 1/8 tsp salt

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. This Bread Pudding with Warm Vanilla Sauce was inspired by our cruise aboard Oasis of the Seas. The warm vanilla sauce is spectacular, yet quick and easy to make. Geoffrey Smeddle uses brioche in this bread and butter pudding recipe to give a luxurious twist to this classic winter warmer.

Steps to make Brioche Bread Pudding with Caramel Sauce:

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!

Green Tea Cheesecake with Fresh Raspberry Sauce. Grilled Cheese with Dilled Havarti and Fresh Apples. Oatmeal Cake with Broiled Nut Topping. This bread pudding with bourbon sauce recipe is a reader favorite, and for good reason. Bake hearty bread cubes in a vanilla custard, then finish it by drizzling a rich, caramel sauce over the top.

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