{"id":3980,"date":"2022-02-11T07:07:00","date_gmt":"2022-02-11T12:07:00","guid":{"rendered":"https:\/\/french-barn.com\/blog\/?p=3980"},"modified":"2022-03-02T11:44:52","modified_gmt":"2022-03-02T16:44:52","slug":"brioche-bread-pudding-with-maple-caramel-sauce","status":"publish","type":"post","link":"https:\/\/french-barn.com\/blog\/food-wine\/desserts\/brioche-bread-pudding-with-maple-caramel-sauce","title":{"rendered":"Brioche Bread Pudding with Maple Caramel Sauce"},"content":{"rendered":"\n
\"\"<\/figure><\/div>\n\n\n\n

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! <\/p>\n\n\n\n

\"\"<\/figure><\/div>\n\n\n\n

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. <\/p>\n\n\n\n

\"\"<\/figure><\/div>\n\n\n\n

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. <\/p>\n\n\n\n

\"\"<\/figure><\/div>\n\n\n\n

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. <\/p>\n\n\n\n

\"\"<\/figure><\/div>\n\n\n\n

Happy baking! Time for a slice. <\/p>\n\n\n\n

\"\"<\/figure><\/div>\n\n\n\n

Brioche Bread Pudding with Maple Caramel Sauce<\/h3>\n\n\n\n

For the bread pudding:<\/em><\/p>\n\n\n\n

Ingredients:<\/p>\n\n\n\n

  • 1 loaf of day old brioche, cut into 1\/2-inch cubes (about 6 to 7 cups)<\/li>
  • 2 1\/2 cups buttermilk <\/li>
  • 3 tablespoons unsalted butter, melted<\/li>
  • 3\/4 cups light brown sugar, loosely packed <\/li>
  • 4 large eggs, whisked<\/li>
  • 2 teaspoons pure vanilla extract<\/li>
  • 1\/2 teaspoon fine salt <\/li><\/ul>\n\n\n\n

    For the maple caramel sauce:<\/em><\/p>\n\n\n\n

    • 1\/2 cup pure maple syrup\u00a0<\/li>
    • 2 tablespoons brown sugar<\/li>
    • 2 tablespoons unsalted butter\u00a0<\/li>
    • 2 tablespoons heavy cream\u00a0<\/li><\/ul>\n\n\n\n

      Directions<\/p>\n\n\n\n

      For the bread pudding:<\/em><\/p>\n\n\n\n

      1. 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.<\/li>
      2. In a large mixing bowl whisk together the milk, butter, brown sugar, eggs, vanilla & salt. Add the bread & toss to coat. <\/li>
      3. 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.<\/li>
      4. Bake at 350(f) degrees for 45 to 50 minutes, until cooked throughout. Cool for 10 minutes before serving. Drizzle with maple caramel & enjoy!<\/li><\/ol>\n\n\n\n

        For the maple caramel sauce:<\/em><\/p>\n\n\n\n

        1. 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.<\/li>
        2. Remove from heat. Whisk in the butter & heavy cream. Set aside until ready to use. <\/li><\/ol>\n\n\n\n
          \"\"<\/figure><\/div>\n\n\n","protected":false},"excerpt":{"rendered":"

          Growing up, bread pudding was one of my favourite desserts. As it wasn’t something my mom often made, seeing it<\/p>\n","protected":false},"author":7,"featured_media":3986,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"colormag_page_container_layout":"default_layout","colormag_page_sidebar_layout":"default_layout","footnotes":""},"categories":[70,2],"tags":[387,179,214,388],"class_list":["post-3980","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-desserts","category-food-wine","tag-bread","tag-brioche","tag-caramel","tag-pudding"],"yoast_head":"\nBrioche Bread Pudding with Maple Caramel Sauce<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/french-barn.com\/blog\/food-wine\/desserts\/brioche-bread-pudding-with-maple-caramel-sauce\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Brioche Bread Pudding with Maple Caramel Sauce\" \/>\n<meta property=\"og:description\" content=\"Growing up, bread pudding was one of my favourite desserts. 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