House Bread Pudding Recipe

Prepare the Bread

Preheat your oven to 350°F (175°C). Cut the brioche bread into 1-inch cubes and place them in a large mixing bowl.

Mix the Custard

In a separate bowl, whisk together the milk, heavy cream, sugar, eggs, vanilla extract, salt, and cinnamon until well combined.

Combine

Pour the custard mixture over the brioche cubes, ensuring all pieces are soaked. Let it sit for 15 minutes, allowing the bread to absorb the liquid.

Bake

Transfer the mixture to a greased baking dish and bake in the preheated oven for 40-45 minutes, or until the top is golden brown and a knife inserted comes out clean.

Make the Caramel

In a medium saucepan over medium heat, add the sugar and stir continuously until it melts and turns a deep amber color.

Add Butter and Cream

Once the sugar is melted, carefully whisk in the butter until fully melted, then gradually add the heavy cream, stirring constantly until smooth.

Finish the Sauce

Remove from heat and stir in the bourbon and a pinch of salt. Let cool slightly before serving.