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Classic Brioche Bread Pudding with Caramel Sauce

Rich brioche bread soaked in a spiced vanilla custard, baked until golden, and finished with a buttery homemade caramel sauce.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 6 people
Course: Dessert, Snack
Cuisine: American, Autumn
Calories: 360

Ingredients
  

Bread Pudding
  • 6 cups brioche bread cubed, day-old
  • 1.5 cups whole milk
  • 0.5 cup heavy cream
  • 3 eggs large
  • 0.5 cup brown sugar packed
  • 0.25 cup granulated sugar
  • 2 tbsp unsalted butter for topping
  • 1 tsp vanilla extract
  • 1 tsp cinnamon
  • 0.25 tsp nutmeg
  • 0.25 tsp salt
Caramel Sauce
  • 1 cup granulated sugar
  • 6 tbsp unsalted butter
  • 0.5 cup heavy cream warm
  • 1 tsp vanilla extract
  • 1 pinch salt

Equipment

  • Mixing bowls
  • Baking dish
  • Saucepan
  • Whisk

Method
 

  1. Preheat oven to 350°F (175°C) and butter a baking dish.
  2. Arrange brioche cubes evenly in the baking dish.
  3. Whisk milk, cream, eggs, sugars, vanilla, spices, and salt until smooth.
  4. Pour custard over brioche and gently press to soak.
  5. Let rest 20–30 minutes for absorption.
  6. Dot with butter and bake 40–45 minutes until golden and set.
  7. For caramel, melt sugar over medium heat until amber.
  8. Whisk in butter, then cream, vanilla, and salt until smooth.
  9. Serve bread pudding warm with caramel sauce.

Notes

Best served warm. Store leftovers refrigerated and reheat gently.