A leftover half-loaf of brioche can yield the most rich, yet easy bread pudding, taken over the top with homemade salted caramel sauce (bourbon optional)!
Prep Time 10 minutesminutes
Cook Time 45 minutesminutes
Total Time 55 minutesminutes
Servings 4servings
Author katiebirdbakes.com
Ingredients
For the Bread Pudding:
1/2loafday-old brioche bread (about 6 slices)
2cupsmilk(I used whole)
2tablespoonsbutter
1teaspoonvanilla extract
1teaspooncinnamon
Pinchnutmeg
Pinchsalt
1/3cupgranulated sugar
2largeeggs
For the Salted Caramel Sauce:
1cupgranulated sugar
1/4cupwater
1/2cupheavy cream
1tablespoonbutter
1/2teaspoonsalt
1tablespoonbourbon (optional, but delicious)
Instructions
For the Bread Pudding:
Preheat the oven to 350 degrees F. Butter a medium casserole dish (4-6 cups). Chop the bread into 2-inch cubes and place in the dish.
Meanwhile, in a medium saucepan on the stove, or in a microwave-safe bowl in the microwave, heat the milk, butter, vanilla, cinnamon, nutmeg, salt, and sugar until the butter melts. This should take 2-3 minutes in the microwave - stop every minute and check. Don't let the mixture boil. Whisk the mixture once the butter is melted to make sure it's all incorporated. Let cool for about 5 minutes.
Whisk the eggs together in a small bowl. Pour into the cooled milk mixture and whisk until the ingredients are thoroughly combined.
Pour the milk/egg mixture over the cubed bread in the casserole dish. Bake for 35-45 minutes, until the top is golden brown but the center is still a bit wobbly. Drizzle with salted caramel sauce; serve warm with vanilla ice cream and extra sauce!
Store any leftover bread pudding in the fridge for up to 2 days. Reheat in the microwave - it'll be just as delicious.
For the Salted Caramel Sauce:
In a medium saucepan (I recommend a stainless steel saucepan so you can see what's happening) stir together the sugar and water, then heat over medium heat. DO NOT STIR. You can swirl it a little from time to time, but don't stir or whisk it. The mixture will come to a boil and be very bubbly.
Continue to cook the sugar until it has turned a dark amber hue, about 8-10 minutes. While it's cooking, measure out your heavy cream and butter, salt, and bourbon (if using), and grab a whisk. Things need to happen fast once you reach the right color or else the sugar will burn.
As soon as a dark amber hue is reached, remove pan from the heat and whisk in the heavy cream - whisk vigorously. It will crackle loudly and seem like it's curdling but keep whisking!! After 10-15 seconds or so of whisking, a glorious caramel sauce will emerge in your pan.
Whisk in the butter, salt, and bourbon. Pat yourself on the back and serve that sauce with the bread pudding and ice cream.
Store any leftover sauce in a sealed jar or container in the fridge for up to 2 weeks - slather on ice cream, cookies, cake, oatmeal...or just your spoon.