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Classic Brioche Bread Pudding with Caramel Sauce

A rich, custardy brioche bread pudding baked to golden perfection and finished with a silky homemade caramel sauce.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 6 servings
Course: Dessert, Snack
Cuisine: American, Autumn
Calories: 380

Ingredients
  

Bread Pudding
  • 6 cups brioche bread cubed
  • 2 cups whole milk
  • 1 cup heavy cream
  • 3 eggs large
  • 0.75 cup brown sugar
  • 2 tbsp unsalted butter for topping
  • 1 tbsp vanilla extract
  • 1 tsp cinnamon
  • 0.25 tsp salt
Caramel Sauce
  • 1 cup granulated sugar
  • 6 tbsp unsalted butter
  • 0.5 cup heavy cream warmed
  • 1 tsp vanilla extract

Equipment

  • Mixing bowls
  • Baking dish
  • Saucepan
  • Whisk

Method
 

  1. Preheat oven to 350°F (175°C) and butter a baking dish.
  2. Toast brioche cubes lightly until just dry.
  3. Whisk milk, cream, eggs, sugar, vanilla, cinnamon, and salt.
  4. Fold bread into custard and rest 10 minutes.
  5. Transfer to baking dish, top with butter, and bake 40–45 minutes.
  6. Melt sugar for caramel, add butter, cream, vanilla, and salt.
  7. Serve bread pudding warm with caramel sauce.

Notes

Best served warm. Leftovers reheat beautifully.