Bread pudding with brioche and caramel sauce

Difficulty 2/5

Ohhhhh bread pudding. I think that as years have gone by it’s become infamous as dessert made out of stale bread. However, now we know it doesn’t have to be that way; my brioche was nice and fresh. It also doesn’t have to be something stiff full of egg and dry. I present to you then my bread pudding recipe which is a bit different. To start I do a caramel base (like on a creme caramel) to give it layers of different flavours, and the sausa… THAT SAUCE MY GOD… it’s too good. I was changing it a bit this time, and when I tried it I wanted to go for a swim in it. So here goes my bread pudding with caramel sauce 🙂

Portions: 1 loaf mould

Ingredients:
For the caramel:
– 150g sugar
– 4 tsp sugar

For the brioche
– 400g brioche loaf (with crust and all)
– 4 eggs
– 3 yolks
– 280g brown sugar
– 1/2 tsp salt
– 250ml evaporated milk
– 50ml whipping cream
– 1 cta vanilla essence
– 1/2 tsp powdered cinnamon
– 80g raisins (opcional but recommended!)

For the sauce:
– 90g brown sugar
– 40ml whipping cream
– 1/4 tsp powdered cinnamon
– 30g honey
– 1/2 tsp vanilla essence
– 1/2 tsp salt

Procedure:
1. First the caramel. The quickest way to do it is straight in the pan, but I find that people who are not used to making caamel teng to get it crystalized or too dark, making it bitter. So to make the process easier, I included 4 tsp of water in the recipe. Put it all in a pot and let it boil in medium heat without stirring. You’ll see it will start to turn yellow and then golden. When it does this, TURN IT OFF or it will go dark and bitter.
img_2864img_2866img_28672. This then goes to the base of the mould hot and let it cool down, which for me happened while I was doing the pudding mix ;). I used a silicone mould but a metal one will work as well.
img_28683. Mix everything for the pudding but the brioche in a bowl.
img_28704. Cut the brioche in squares and soak them in the liquid and add the raisins.img_2872img_28735. Put it in the mould 🙂 And it goes in the oven at 170C for 45min or until you insert a knife and it comes dry. So if your oven is quite hot, maybe check at 30min because you don’t want it to go desert dry ;). Unmould while warm, carefully as the caramel will come pouring down as you turn it.img_28756. For the sauce, put everything in a pot and let it boil until it’s like a honey consistency.img_2877img_2878img_2882

I like to serve this warm, and it does microwave quite well. Specially that sauceeeeee (can you tell I’m in love?). I hope you enjoy this recipe as much as I did 🙂

img_2893img_2891img_2902img_2931img_2919img_2939img_2885img_2926img_2924follow-me-para-posts

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Chef Lorena

Hello! My name is Lorena Salinas and I’m a chef. I absolutely love to cook and eat. Discovering new techniques, styles and ways to apply it to things that I already know gets me really excited. I really look forward to seeing people cook my recipes or even make them better than I originally did. Welcome to my food world! For info and collaborations e-mail cravingsjournal@gmail.com

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