This classic BreadPudding recipe transforms leftover bread and basic pantry staples into an incredible dessert, complete with rich caramel sauce and a scoop of whipped cream.
PREP: Preheat oven to 375°F (190°C). Set out an 8x8-inch (2-quart) baking dish.
BREAD: Quarter the brioche slices.
CUSTARD: In a large bowl, combine all custard ingredients. Whisk until smooth. Gradually drizzle in 3 tablespoons of the melted butter, whisking continuously. It's okay if the butter clumps slightly.
COAT BREAD: Add the bread quarters to the custard. Gently fold to ensure each piece is coated. Let it stand for 3 minutes.
BAKE: Transfer the bread and all the custard mixture into the baking dish. Press into an even layer. Use a pastry brush to brush (or drizzle it on) the remaining 2 tbsp. of melted butter evenly on top. Bake for 40-45 minutes or until the top is lightly golden and the center is set but slightly wobbly. Be careful not to over-bake.
SERVE: Rest for a few minutes then serve with one of the below options (our fave is option 2!):Optional 1: Sprinkle powdered sugar on top and enjoy as isOption 2: Prepare caramelsauce (add everything to a small pot over medium-low heat and whisk until smooth. Bring to a boil then reduce the heat and cook until thickened. Remove from heat and whisk). Prepare whippedcream (combine everything in a stand mixer and whisk until soft peaks form). Spoon whipped cream over warm bread pudding then drizzle caramel sauce on top.Option 3: Creme anglaise: when starting to prepare the dessert, set out pint of ice cream and allow to fully melt. Stir then drizzle over bread pudding.Option 4: Serve with a scoop of vanilla bean ice cream.
Notes
Note 1: Opt for bakery-quality brioche bread for the best results – the quality of bread enhances the pudding! Use approximately 15-1/2 ounces or 13 slices, each cut about 3/4 inch thick, amounting to about 10 cups when gently packed.