Bread Pudding
Sometimes I just can’t finish all my brioche before it gets hard. Using some home staples, and easily turn it into a bread pudding and make your tummy happy with just 10 minutes work.
Bread Pudding
Rather than a soft custardy bread pudding, a crispy top with a eggy custard bottom is even better.
Servings: 2 servings
Equipment
- Oven
Ingredients
- 2 cups leftover brioche cut into 1 in cubes
- 1 cup milk
- 1 tbsp unsalted butter
- 1/2 tsp vanilla bean paste
- 1/8 cup sugar
- pinch salt
- 1 egg, beaten
Vanilla Sauce
- 1/4 cup unsalted butter
- 1/4 cup sugar
- 1/4 cup packed brown sugar
- 1/4 cup heavy cream
- 1/2 tbsp vanilla bean paste
- pinch salt
Instructions
- Preheat oven at 350F
- In a small saucepan, combine 1 cup milk, 1 tbsp butter, 1/2 tsp vanilla, 1/8 cup sugar, pinch of salt
- Heat over low heat until butter is melted
- Temper the milk into the eggs
- Butter the individual baking dishes, put the leftover bread into the baking dish
- Carefully pour the custard mixture onto the bread cubes, so each is soaked. The custard should only cover to half of the bread's height
- Bake for 25-30 minutes or until the bread is golden and puffed
- In a small saucepan, combine 1/4 cup butter, 1/4 cup sugar, 1/4 cup brown sugar, 1/4 cup heavy cream, and salt
- Cook on medium heat stirring occasionally, once it boils, turn off heat
- Add 1/2 tbsp vanilla carefully, cover, set aside
- Remove bread pudding, drizzle vanilla sauce and serve while warm
