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Bread Pudding

Rather than a soft custardy bread pudding, a crispy top with a eggy custard bottom is even better.
Prep Time10 minutes
Cook Time30 minutes
Course: Dessert
Cuisine: American
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