Warm Brioche Bread Pudding Recipe
Creamy Vanilla Bean Custard, Infused Poached Pear, Caramel Sauce
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Ingredients
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Bread Pudding
Poached Pears
Caramel Sauce
Method
Bread Pudding
- 1
Prepare the Brioche
Preheat the oven to 350°F (175°C). Cut the brioche bread into 1-inch cubes and place them in a large mixing bowl.
- 2
Make the Custard Mixture
In another bowl, whisk together the eggs, milk, heavy cream, granulated sugar, vanilla bean paste, and salt until smooth.
- 3
Combine and Soak
Pour the custard mixture over the brioche cubes. Gently fold until all the bread is well coated. Allow to sit for 30 minutes, stirring occasionally.
- 4
Bake
Transfer the soaked bread mixture into a greased baking dish. Bake for 45-50 minutes or until the top is golden and the custard is set. Let it cool slightly before serving.
Poached Pears
- 5
Prepare the Poaching Liquid
In a saucepan, combine water, granulated sugar, the split vanilla bean, and the cinnamon stick. Bring to a boil, stirring until the sugar dissolves.
- 6
Poach the Pears
Peel the pears and leave the stems intact. Add the pears to the poaching liquid. Reduce the heat and simmer for 15-20 minutes until the pears are tender but not mushy.
- 7
Cool the Pears
Remove the pears from the liquid and let them cool. Reserve some poaching liquid for drizzling if desired.
Caramel Sauce
- 8
Make the Caramel
In a saucepan over medium heat, melt the granulated sugar until it turns amber in color. Do not stir; swirl the pan gently.
- 9
Add Butter and Cream
Once the sugar is melted, carefully add the unsalted butter and stir until melted. Slowly pour in the heavy cream while stirring continuously until well combined.
- 10
Finish the Sauce
Add a pinch of salt and stir until smooth. Remove from heat and let it cool slightly before serving.