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Hello, hope you’re having an incredible day today. Today, I’m gonna show you how to prepare a distinctive dish, brioche bread pudding with caramel sauce. One of my favorites food recipes. This time, I am going to make it a bit unique. This is gonna smell and look delicious.
Brioche Bread Pudding with Caramel Sauce is one of the most favored of current trending foods on earth. It is easy, it’s fast, it tastes delicious. It’s appreciated by millions daily. Brioche Bread Pudding with Caramel Sauce is something that I’ve loved my entire life. They’re nice and they look fantastic.
A leftover half-loaf of brioche can yield the most rich, yet easy bread pudding, taken over the top with homemade salted caramel sauce. You know how on cooking competition shows like Chopped, whenever they do the dessert round, someone invariably makes a bread pudding? A delectable bread pudding is baked with a rich layer of caramel sauce on the bottom.
To get started with this particular recipe, we have to first prepare a few components. You can have brioche bread pudding with caramel sauce using 11 ingredients and 5 steps. Here is how you cook that.
What needs to be prepared of Brioche Bread Pudding with Caramel Sauce:
- Get Brioche Bread (about 8 cups when cubed)
- Get granulated sugar
- Get eggs
- Prepare milk
- Take vanilla extract
- Prepare ground cinnamon
- Make ready Caramel Sauce
- Get light brown sugar
- Get half and half (or 2T cream/2T milk)
- Make ready butter
- Prepare salt
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. Made with brioche, topped with seasonal fruit and a light caramel sauce, it's hard to beat Tartine's bread pudding.
This Is 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!
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. The only bread pudding recipe you'll ever need! Brown sugar bread pudding with a brown sugar caramel sauce. The caramel sauce alone would make almost everything awesome (although it's hard for me to imagine anything helping out the flavor of grapefruit… yeuck). Green Tea Cheesecake with Fresh Raspberry Sauce.
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