To make bread pudding, grease a 9 x 13 baking dish with a generous
amount of butter. In a large bowl, whisk together the milk, cream,
eggs and yolks, sugar, vanilla, salt and spices until well combined.
Thickly slice the brioche, then cut or tear it into 1 inch pieces.
Arrange the bread in the pan and pour the milk mixture over it. Press
the bread down in the milk every so often for an hour.
Preheat over to 325 degrees, bake the bread pudding until golden
brown about 40 minutes.
To make the sauce. In medium saucepan over medium heat, melt the
butter, then add the brown sugar, 1/3 cup of the cream, and the salt
stirring until smooth. Without stirring, but swirling the pan
occasionally, let the mixture simmer for 4 minutes or until the sugar
melts and the mixture looks like Carmel sauce. Remove from the heat
and stir in remaining 1/3 cup cream, the bourbon and the vanilla.
To serve, scoop the bread pudding into shallow bowls, then top with
sauce and whipped cream or ice cream.
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