Hey everyone, it’s Jim, welcome to our recipe site. Today, I’m gonna show you how to make a special dish, brioche bread pudding with caramel sauce. It is one of my favorites. For mine, I am going to make it a bit tasty. This will be really delicious.
Brioche Bread Pudding with Caramel Sauce is one of the most well liked of current trending foods in the world. It’s appreciated by millions every day. It’s easy, it’s fast, it tastes delicious. Brioche Bread Pudding with Caramel Sauce is something that I have loved my whole life. They’re nice and they look wonderful.
The bread pudding portion of this is a hugely altered version of a Paula Deen bread pudding. The sauce is my version of a caramel sauce recipe I found by Ree Drummond (The Pioneer Woman). Together they made an incredibly delectable dish!
To begin with this particular recipe, we have to first prepare a few ingredients. You can have brioche bread pudding with caramel sauce using 11 ingredients and 5 steps. Here is how you cook it.
The ingredients needed to make Brioche Bread Pudding with Caramel Sauce:
- Take 1 loaf Brioche Bread (about 8 cups when cubed)
- Make ready 1 cup granulated sugar
- Prepare 5 eggs
- Prepare 2 cups milk
- Get 2 tsp vanilla extract
- Make ready 1/2 tsp ground cinnamon
- Make ready Caramel Sauce
- Get 1/2 cup light brown sugar
- Prepare 1/4 cup half and half (or 2T cream/2T milk)
- Get 2 tbs butter
- Prepare 1/8 tsp salt
Serve warm with Caramel Rum Sauce. The pudding is flipped like an upside-down cake to let the caramel sauce drip down. Bread Pudding with Homemade Caramel Sauce My famous bread pudding is a sweet way to make use of the day-old dinner rolls that didn't get gobbled up at Thanksgiving. The combination of the soft pudding with the sweet, velvety smooth sauce is a match made in heaven.
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 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!
Bake until pudding is puffy all over and golden. Sauce– In a saucepot over med. heat, melt the butter, and brown sugar. Bring to a boil, and remove from the heat. Whisk in the salt, vanilla, and milk. The sauce can be made ahead, then warmed in the microwave– Cut cooled pudding into squares, and top each with hot sauce.
So that is going to wrap this up for this exceptional food brioche bread pudding with caramel sauce recipe. Thanks so much for your time. I’m sure you can make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
