Caramelized Brioche Recipe

Soak raisins

Place golden raisins in a small heatproof bowl. Add dark rum, hot water, brown sugar and orange zest. Stir to combine, cover and let sit at room temperature for at least 30 minutes (or up to 4 hours). If you prefer non-alcoholic, substitute additional hot water or orange juice.

After soaking, drain excess liquid into a small saucepan and reserve the liquid (about 1–2 tbsp). Keep raisins covered until ready to use.

Prepare custard base

In a medium bowl, whisk the cream cheese until smooth and lump-free. In a separate bowl, whisk the egg yolks and granulated sugar until pale and slightly thickened.

In a saucepan over medium heat, combine whole milk, heavy cream, and salt. Warm until just steaming — small bubbles around the edges — do not boil. Gradually temper about 1/3 cup of the warm milk mixture into the whipped egg yolks while whisking constantly to avoid curdling.

Pour the tempered yolk mixture back into the saucepan with the remaining milk/cream. Cook over medium-low heat, stirring constantly with a wooden spoon or spatula, until the custard thickens slightly and coats the back of the spoon (temperature about 170–175°F / 77–80°C). Do not let it boil.

Remove pan from heat. Whisk a few tablespoons of the hot custard into the bowl of cream cheese to loosen, then gradually whisk the cream cheese-custard mixture back into the saucepan until completely smooth. Stir in the vanilla and lemon zest.

Strain the custard through a fine-mesh sieve into a clean bowl to remove any solids. Chill the custard quickly by placing the bowl in an ice bath, stirring occasionally until it reaches refrigerator temperature (30–45 minutes). Cover and refrigerate at least 4 hours or overnight.

Churn the chilled custard in an ice cream maker according to manufacturer’s instructions until soft-set. In the last minute of churning, add the soaked raisins (drained) so they distribute evenly. Transfer to a freezer-safe container and freeze at least 2 hours to firm up before serving.

Prepare brioche

Slice the brioche loaf into 1-inch thick slices or cut into 1-inch cubes depending on presentation: thick slices for plating, cubes for a bread pudding-style pile. If slices are very soft, briefly toast under a broiler or in a hot oven for 2–3 minutes to dry slightly so they caramelize more evenly.

Make caramel

In a large heavy skillet (preferably cast iron) over medium heat, combine granulated sugar and water. Stir gently just to moisten the sugar and then stop stirring. Cook until sugar dissolves and turns an amber color, swirling the pan occasionally to promote even cooking (6–8 minutes). Watch carefully to avoid burning.

Once the caramel reaches a deep amber, remove from heat and carefully stir in 4 tbs of unsalted butter until melted (stand back — it may sputter). Return to low heat and whisk in the dark brown sugar until smooth. Add vanilla, cinnamon and sea salt and whisk to combine. If the caramel tightens, add up to 1–2 tbs hot water to loosen to a pourable consistency.

Caramelize brioche

Add remaining 2 tbs butter to a separate large skillet over medium heat. Working in batches if needed, add brioche slices or cubes to the butter and cook until golden on one side (about 1–2 minutes). Flip and cook the other side until golden (another 1–2 minutes). Transfer toasted brioche to the skillet with caramel and gently toss to coat each piece in caramel. Continue over medium-low heat for 1–2 minutes so the caramel sets on the bread and develops a glossy finish. For slices, spoon caramel over the top and let it pool slightly.

If any reserved rum-raisin soaking liquid remains, stir 1–2 teaspoons into the caramel before tossing for extra depth (optional). Taste and adjust salt if needed.

Plate: Arrange 2–3 slices or a generous 1–1.5 cup pile of caramelized brioche on each plate. Add a scoop (about 3/4 cup) of cream cheese ice cream alongside or on top of the warm brioche so it melts slightly.

Spoon any remaining caramel and a few of the rum-soaked raisins over the brioche and ice cream. Dust lightly with powdered sugar if desired and garnish with fresh mint leaves.

Serve immediately while brioche is warm and ice cream is cold.