Hello everybody, I hope you’re having an amazing day today. Today, I will show you a way to prepare a distinctive dish, brioche bread pudding with caramel sauce. One of my favorites. This time, I will make it a bit unique. This will be really delicious.
Try An Easy Recipe For Banana Bread Pudding W/ Dried Cherries. When bread pudding is finished remove from oven. Drizzle caramel sauce over the top. Or let cool completely then cover tightly with foil.
Brioche Bread Pudding with Caramel Sauce is one of the most popular of recent trending meals on earth. It’s simple, it’s fast, it tastes yummy. It’s enjoyed by millions every day. Brioche Bread Pudding with Caramel Sauce is something which I have loved my entire life. They are fine and they look wonderful.
To begin with this recipe, we must first prepare a few ingredients. You can have brioche bread pudding with caramel sauce using 11 ingredients and 5 steps. Here is how you can achieve that.
The ingredients needed to make Brioche Bread Pudding with Caramel Sauce:
- Get Brioche Bread (about 8 cups when cubed)
- Make ready granulated sugar
- Prepare eggs
- Get milk
- Take vanilla extract
- Make ready ground cinnamon
- Get Caramel Sauce
- Make ready light brown sugar
- Prepare half and half (or 2T cream/2T milk)
- Take butter
- Take salt
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. Croissant Bread Pudding with Pecan Toffee Sauce - using croissants in bread pudding brings the level of insanely good up a.
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!
Unmold a ramekin, then place pudding on top of sauce or, if baked in a gratin dish, place a large spoonful of bread. Croissant Bread Pudding with Pecan Toffee Sauce - using croissants in bread pudding brings the level of insanely good up a. Slowly pour mixture over bread in each cup. Store it in the fridge covered when it's cooled completely. Run a knife around the outside of the pan and invert pudding and caramel sauce onto a serving platter.
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