Half Pan Bread Pudding Recipe
Oven-baked brioche, vanilla bourbon sauce, caramel, powered sugar
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Ingredients
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Bread Pudding
Vanilla Bourbon Sauce
Caramel Topping
Garnish
Method
Bread Pudding Preparation
- 1
Preheat the Oven
Preheat your oven to 350°F (175°C).
- 2
Prepare the Bread
Cut the brioche bread into 1-inch cubes and place them in a large mixing bowl.
- 3
Mix Wet Ingredients
In a separate bowl, whisk together the milk, heavy cream, granulated sugar, eggs, vanilla extract, cinnamon, and salt until well combined.
- 4
Combine Mixtures
Pour the wet mixture over the bread cubes and gently fold until the bread is thoroughly soaked. Let it sit for 15 minutes.
- 5
Bake the Pudding
Transfer the mixture to a greased half pan and bake in the preheated oven for 35-40 minutes or until the top is golden brown and a knife inserted comes out clean.
Vanilla Bourbon Sauce Preparation
- 6
Melt Butter
In a saucepan over medium heat, melt the unsalted butter.
- 7
Add Sugar and Cream
Once melted, add the brown sugar and heavy cream, stirring until the sugar is dissolved and the mixture is smooth.
- 8
Add Flavoring
Remove from heat and stir in the vanilla extract and bourbon. Set aside to cool slightly.
Caramel Topping Preparation
- 9
Make Caramel
In a small saucepan, combine the granulated sugar and water. Cook over medium heat until the sugar dissolves and turns a deep amber color. Be careful not to burn it.
- 10
Cool Caramel
Remove from heat and let it cool slightly before using. It will thicken as it cools.
Assembly
- 11
Serve the Pudding
Once the bread pudding is baked, let it cool for a few minutes. Cut into squares and serve warm drizzled with the vanilla bourbon sauce and topped with caramel.
- 12
Garnish
Dust with powdered sugar before serving for an elegant finish.