Brioche Bread Pudding with Caramel Sauce.

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You can cook Brioche Bread Pudding with Caramel Sauce using 11 ingredients or deficient. Here is how you achieve that.

Substances of Brioche Bread Pudding with Caramel Sauce

  1. Provide 1 loaf of Brioche Bread (about 8 cups when cubed).
  2. You need 1 cup of granulated sugar.
  3. Provide 5 of eggs.
  4. You need 2 cups of milk.
  5. You need 2 tsp of vanilla extract.
  6. Prepare 1/2 tsp of ground cinnamon.
  7. Provide of Caramel Sauce.
  8. Provide 1/2 cup of light brown sugar.
  9. You need 1/4 cup of half and half (or 2T cream/2T milk).
  10. You need 2 tbs of butter.
  11. You need 1/8 tsp of salt.

These recipes cook in some 70 minutes from start to finish, and 5 actions. Get ready to take these recipes to get you through a strenuous back-to-school time!. Here guides how you make 5 pacesit.

Brioche Bread Pudding with Caramel Sauce instructions

  1. Preheat oven to 350°F. Grease a 2 quart baking dish with butter, or spray with nonstick spray. My dish measures about 8x11 or so. (9x13 is too big for this in my opinion). Arrange bread cubes in baking dish to fit snug together and as evenly layered as possible..
  2. Wisk together sugar, eggs, milk, vanilla, and cinnamon until well combined. Pour evenly over bread in baking dish. Using the back of a spatula gently press bread down into liquid. Let sit 15-20 minutes for bread to soak up a good amount of the liquid. Press down gently once more (do not "squish")..
  3. Place in oven. Bake uncovered 45-55 minutes, or until just set in the center and top is golden (mine was 50 minutes). If edges start to brown too much you can loosely cover them with foil, but do not cover the dish completely (you'll get a soggy top)..
  4. While baking, make your caramel sauce. In a small sauce pan over medium heat wisk together brown sugar and half & half. When it starts to steam wisk in butter until melted. Bring to a boil for 5 minutes, wisking constantly so not to burn. You are looking for it to thicken slightly and turn a nice "caramel" color (it will thicken even more as it cools). Remove from heat and set aside..
  5. When bread pudding is finished remove from oven. Drizzle caramel sauce over the top. Let cool at least 15 minutes before cutting to serve hot. Or let cool completely then cover tightly with foil. Refrigerate overnight and serve cold. This is how we like it, and frankly I find it tastes best this way!.

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How to do Brioche Bread Pudding with Caramel Sauce order get results that are perfect

  1. Determination Brioche Bread (about 8 cups when cubed), granulated sugar, eggs, milk, vanilla extract, ground cinnamon, Caramel Sauce, light brown sugar, half and half (or 2T cream/2T milk), butter, salt, the right food ingredients also affect the results of cooking, starting from determination fresh ingredients will be very good because the reserves of the nutrition is still very good.
  2. Tools The cookware used must also match what is cooked. Also, care must be taken that the cleanliness of the cookware does not affect the taste and nutritional content.
  3. How to cook Brioche Bread Pudding with Caramel Sauce, which includes which ingredients must be processed first and which ones are processed later and when to add spices. Read the steps to make it Preheat oven to 350°F. Grease a 2 quart baking dish with butter, or spray with nonstick spray. My dish measures about 8x11 or so. (9x13 is too big for this in my opinion). Arrange bread cubes in baking dish to fit snug together and as evenly layered as possible.. , Wisk together sugar, eggs, milk, vanilla, and cinnamon until well combined. Pour evenly over bread in baking dish. Using the back of a spatula gently press bread down into liquid. Let sit 15-20 minutes for bread to soak up a good amount of the liquid. Press down gently once more (do not "squish").. , Place in oven. Bake uncovered 45-55 minutes, or until just set in the center and top is golden (mine was 50 minutes). If edges start to brown too much you can loosely cover them with foil, but do not cover the dish completely (you'll get a soggy top).. , While baking, make your caramel sauce. In a small sauce pan over medium heat wisk together brown sugar and half & half. When it starts to steam wisk in butter until melted. Bring to a boil for 5 minutes, wisking constantly so not to burn. You are looking for it to thicken slightly and turn a nice "caramel" color (it will thicken even more as it cools). Remove from heat and set aside.. , When bread pudding is finished remove from oven. Drizzle caramel sauce over the top. Let cool at least 15 minutes before cutting to serve hot. Or let cool completely then cover tightly with foil. Refrigerate overnight and serve cold. This is how we like it, and frankly I find it tastes best this way!. , This is done in order to produce processed which has nutritional quality and cooked food maturity without reducing the delicacy of the cuisine.

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Already know the things you need to consider when cooking Brioche Bread Pudding with Caramel Sauce? Try to use and choose the right food ingredients and follow the steps in cooking properly. Good luck...!!! See also the recipe for banana bread simple cooking recipes