Imagine a dessert so decadent, so luxuriously rich, that it transforms simple bread into a culinary masterpiece that will have your guests begging for seconds. This Brioche Bread Pudding with Salted Caramel Sauce is not just a dessert—it's an experience that marries the soft, pillowy texture of premium brioche with a silky custard and a sinfully delicious caramel drizzle. Perfect for those moments when you want to elevate a classic comfort food into something truly extraordinary, this recipe promises to be your new go-to dessert that will impress both family and dinner guests alike.
Prep Time: 20 mins
Cook Time: 45 mins
Total Time: 1 hrs 5 mins
Cuisine: Dessert
Serves: 8 servings
Ingredients
- 6 cups brioche bread, cubed
- 4 large eggs
- 2 cups heavy cream
- 1 cup milk
- 3/4 cup sugar
- 1 tablespoon vanilla extract
- 1/4 teaspoon salt
- 1 cup salted caramel sauce
Instructions
- Preheat the oven to 350°F (175°C). Generously butter a 9x13 inch baking dish to prevent sticking.
- Cut the brioche bread into 1-inch cubes. If the bread is fresh, let the cubes sit out for 30 minutes to slightly dry out, which helps absorb the custard better.
- In a large mixing bowl, whisk together eggs, heavy cream, milk, sugar, vanilla extract, and salt until smooth and well combined. Ensure the sugar is completely dissolved.
- Arrange the brioche bread cubes evenly in the prepared baking dish. Pour the custard mixture slowly over the bread, gently pressing down to ensure all bread cubes are saturated.
- Let the bread pudding sit for 15-20 minutes to allow the bread to fully absorb the custard mixture. This will create a more custardy and rich texture.
- Cover the baking dish with aluminum foil and bake for 30 minutes. Then remove the foil and bake for an additional 15 minutes until the top is golden brown and the center is set.
- Remove from the oven and let cool for 10-15 minutes. The pudding will continue to set during this time.
- Warm the salted caramel sauce and drizzle generously over the bread pudding before serving. Serve warm with an extra side of caramel sauce if desired.
- For best results, serve immediately or reheat gently before serving. The bread pudding can be stored in the refrigerator for up to 3 days.
Tips
- Use day-old or slightly stale brioche for the best texture. If your bread is fresh, let the cubes sit out for 30 minutes to dry slightly, which helps them absorb the custard more effectively.
- Take your time when mixing the custard—whisk thoroughly to ensure sugar is completely dissolved and ingredients are well combined for a smooth, creamy result.
- Don't rush the soaking process. Letting the bread sit in the custard for 15-20 minutes before baking allows for maximum flavor absorption and a more luxurious texture.
- Cover the dish with foil for the first part of baking to prevent the top from burning while ensuring the center cooks evenly.
- Let the bread pudding rest after baking. This additional 10-15 minutes of cooling helps the pudding set and makes it easier to serve.
- Always serve warm with extra salted caramel sauce on the side—it's a game-changer that takes this dessert from good to absolutely irresistible!
Nutrition Facts
Calories: kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: mg
