Name: Brioche Bread Pudding
Prep time: 25 min
Cook time: 25 min
Yield: 16
Ingredients: Cooking spray -; Brioche bread, cut into 3/4-inch cubes - 1 (1 pound) loaf; Eggs - 6 large; White sugar - ¾ cup; Salt - ⅛ teaspoon; Heavy whipping cream - 1 ½ cups; Half-and-half - 1 ½ cups; Vanilla extract - 1 teaspoon; Dark brown sugar - ¼ cup; Unsalted butter - 3 tablespoons; Rum - ¼ cup; Fresh lemon juice - 1 tablespoon; Salt - ¼ teaspoon; Ripe bananas, sliced - 4; Aluminum foil - 4; Powdered sugar - 2 cups; Heavy whipping cream - 1 ¼ cups; Dark rum - ¼ cup; Salt - ¼ teaspoon; Unsalted butter - 1 tablespoon

Recipe information

Cooking:

25 min.

Servings per container:

Source:

More details

Ingredients for - Brioche Bread Pudding

1. Cooking spray -

2. Brioche bread, cut into 3/4-inch cubes - 1 (1 pound) loaf

3. Eggs - 6 large

4. White sugar - ¾ cup

5. Salt - ⅛ teaspoon

6. Heavy whipping cream - 1 ½ cups

7. Half-and-half - 1 ½ cups

8. Vanilla extract - 1 teaspoon

9. Dark brown sugar - ¼ cup

10. Unsalted butter - 3 tablespoons

11. Rum - ¼ cup

12. Fresh lemon juice - 1 tablespoon

13. Salt - ¼ teaspoon

14. Ripe bananas, sliced - 4

15. Aluminum foil - 4

16. Powdered sugar - 2 cups

17. Heavy whipping cream - 1 ¼ cups

18. Dark rum - ¼ cup

19. Salt - ¼ teaspoon

20. Unsalted butter - 1 tablespoon

How to cook deliciously - Brioche Bread Pudding

1. Stage

Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x12-inch glass baking dish with cooking spray.

2. Stage

Spread bread cubes on an ungreased baking sheet.

3. Stage

Bake in the preheated oven, stirring once or twice, until toasted, 5 to 7 minutes. Remove from the oven and set aside.

4. Stage

Whisk eggs, sugar, and 1/8 teaspoon salt together in a large bowl until blended.

5. Stage

Bring cream and half-and-half to a simmer in a medium saucepan. Remove from heat. Pour some of the hot cream mixture into the egg mixture, whisking quickly to avoid scrambling the eggs. Continue adding cream mixture slowly and whisking until all has been added. Whisk in vanilla extract and set custard aside to cool.

6. Stage

Combine brown sugar and butter in a large skillet over medium-high heat; whisk until butter is melted and mixture is smooth. Whisk in rum, lemon juice, and 1/4 teaspoon salt. Add bananas and toss just until coated. Remove from heat.

7. Stage

Toss 1/3 of the toasted bread in the prepared baking dish and top with 1/2 of the banana-syrup mixture. Layer with 1/2 of the remaining bread, the remaining banana-syrup mixture, and the remaining bread. Pour custard over the top and allow pudding to stand for 30 minutes, pressing down on the bread occasionally so it absorbs the custard.

8. Stage

Cover bread pudding with aluminum foil and place the baking dish inside a large baking pan. Fill the large pan with warm water so it reaches halfway up the sides of the pudding dish.

9. Stage

Bake in the preheated oven for 30 minutes. Uncover and bake until pudding has puffed up and the center is set, about 45 minutes longer. Remove from the water bath and let stand for 15 minutes.

10. Stage

Meanwhile, pour powdered sugar evenly into a heavy saucepan. Cook, without stirring, over medium-high heat until sugar begins to melt and caramelize on the bottom, 3 to 4 minutes. Stir until all sugar is melted and smooth. Add 1 cup cream, rum, and salt; stir until smooth. Stir in remaining 1/4 cup cream. Remove from heat and stir in butter until caramel sauce is smooth. Serve with bread pudding.