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Growing up, bread pudding was one of my favourite desserts. As it wasn’t something my mom often made, seeing it on a dessert menu was always a treat! As a bread lover it doesn’t get much better than bread baked in a sweet custard sauce. This is an upscale version using brioche bread as the base & a homemade maple caramel sauce for serving. Regular caramel works too!
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Brioche bread is a French style bread that incorporates eggs & butter. It is a very rich & tender bread, making it perfect for bread pudding. Look for this at your local bakery for the best results.
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This recipe also uses buttermilk instead of regular milk or cream as often seen in bread pudding. The buttermilk lends a little bit more flavour to the custard & the tang of the buttermilk goes perfectly with the sweetness of the brioche.
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Lastly, I like to keep my bread puddings simple to allow the bread to really be the star. But feel free to add your favourite mix-ins! Chopped walnuts, raisins or dark chocolate chips are all wonderful additions.
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Happy baking! Time for a slice.
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Brioche Bread Pudding with Maple Caramel Sauce
For the bread pudding:
Ingredients:
- 1 loaf of day old brioche, cut into 1/2-inch cubes (about 6 to 7 cups)
- 2 1/2 cups buttermilk
- 3 tablespoons unsalted butter, melted
- 3/4 cups light brown sugar, loosely packed
- 4 large eggs, whisked
- 2 teaspoons pure vanilla extract
- 1/2 teaspoon fine salt
For the maple caramel sauce:
- 1/2 cup pure maple syrup
- 2 tablespoons brown sugar
- 2 tablespoons unsalted butter
- 2 tablespoons heavy cream
Directions
For the bread pudding:
- Line a baking sheet with parchment paper & preheat the oven to 350(f) degrees. Add the cubed bread in a single layer & toast until golden, about 10 minutes. Let cool to room temperature.
- In a large mixing bowl whisk together the milk, butter, brown sugar, eggs, vanilla & salt. Add the bread & toss to coat.
- Transfer to a buttered 9 by 12 baking dish & let stand for a minimum of 30 minutes to allow the custard to soak into the bread.
- Bake at 350(f) degrees for 45 to 50 minutes, until cooked throughout. Cool for 10 minutes before serving. Drizzle with maple caramel & enjoy!
For the maple caramel sauce:
- Just before serving prepare the caramel. In a saucepan over medium heat whisk together the maple syrup & brown sugar. Bring to a boil & reduce heat. Continue cooking for 2 minutes.
- Remove from heat. Whisk in the butter & heavy cream. Set aside until ready to use.
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How much brown sugar needs to be used for the maple caramel sauce? I have the bread pudding baking right now.
2 tablespoons!