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Brioche Bread Pudding with Caramel Crunch
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Brioche Bread Pudding with Caramel Crunch
Indulge in a rich dessert recipe, Brioche Bread Pudding with Caramel Crunch, featuring tender brioche bread, crunchy caramel, and a smooth vanilla custard. Perfect for special occasions or as a decadent treat any time of the year. This recipe combines the best of French patisserie with a crunchy caramel topping, adding texture to the soft and airy bread pudding. A perfect dessert for those who love a mix of textures and flavors in one delicious dish.
Time Cook
30
Level
Intermediate
Calories
420
Allergens
Eggs, Milk, Wheat
Ingredients
2 cups
Brioche bread, day-old
200 Calories
4 pieces
Large eggs
70 Calories
1 cup
Granulated sugar
770 Calories
1 cup
Heavy cream
360 Calories
1/2 cup
Unsalted butter, melted
100 Calories
1/2 cup
Caramel sauce
170 Calories
1/2 teaspoon
Vanilla extract
5 Calories
1/4 teaspoon
Salt
1 Calories
Step-by-Step Instructions
1
Preheat the oven to 350°F (175°C). Cut the brioche bread into 1-inch (2.5 cm) cubes and place on a baking sheet. Bake for 10-12 minutes, or until lightly toasted.
2
In a large bowl, whisk together the eggs, sugar, melted butter, and vanilla extract. Add the heavy cream and whisk until well combined.
3
Add the toasted brioche bread to the egg mixture and stir until the bread is evenly coated.
4
Transfer the bread mixture to a 9x13-inch baking dish and bake for 25-30 minutes, or until golden brown.
5
While the bread pudding is baking, prepare the caramel sauce. Heat the caramel sauce in a small saucepan over medium heat, or until warm and smooth.
6
Remove the bread pudding from the oven and drizzle with the warm caramel sauce. Return the bread pudding to the oven and bake for an additional 5-7 minutes, or until the caramel is bubbly and golden brown.
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Where cooking meets life and technology.
© 2025 Cooklaif