adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Brioche Bread Pudding
0 Likes
Prep Time:
25 minutes
Cook Time:
90 minutes
Total Time:
160 minutes
Decadent brioche bread pudding with banana layers, topped with rum caramel sauce - perfect for any special occasion.
Ingredients:
  • cooking spray
  • 1 (1 pound) loaf brioche bread, cut into 3/4-inch cubes
  • 6 large eggs
  • 0.125 teaspoon salt
  • 1.5 cups heavy whipping cream
  • 1.5 cups half-and-half
  • 0.25 cup dark brown sugar
  • 3 tablespoons unsalted butter
  • 0.25 cup rum
  • 1 tablespoon fresh lemon juice
  • 4 ripe bananas, sliced
  • aluminum foil
  • 2 cups powdered sugar
  • 1.25 cups heavy whipping cream
  • 0.25 cup dark rum
  • 1 tablespoon unsalted butter
Instructions:
  • Preheat the oven to 350°F (175°C) and generously coat a 9x12-inch glass baking dish with cooking spray.
  • Place bread cubes evenly on a baking sheet without greasing.
  • Toast in the warm oven, gently stirring occasionally, until golden brown, for 5 to 7 minutes. Take out of the oven and keep aside.
  • Combine eggs, sugar, and a hint of salt in a spacious bowl and whisk until smoothly blended.
  • In a saucepan, gently heat cream and half-and-half until simmering. Take off the heat. Gradually pour some of the hot cream into the eggs while whisking vigorously to create a smooth mixture. Slowly mix in the remaining cream while continuously whisking. Stir in vanilla extract and allow the custard to cool.
  • In a large skillet over medium-high heat, melt butter with brown sugar until smooth. Stir in rum, lemon juice, and 1/4 teaspoon salt. Add bananas and toss until coated; remove from heat.
  • Spread a third of the toasted bread in the baking dish, then add half of the banana-syrup mixture. Add half of the remaining bread, the rest of the banana-syrup mixture, and the last of the bread. Pour the custard over the top, let the pudding sit for 30 minutes, gently pressing the bread down to soak up the custard.
  • Cover the bread pudding with foil and nestle the baking dish inside a larger pan. Pour warm water into the larger pan until it reaches halfway up the sides of the pudding dish.
  • Place your creation in the warm oven for 30 minutes. Unveil it and continue baking until your masterpiece has risen and the center is firm, approximately 45 more minutes. Take it out of the water bath and allow it to rest for 15 minutes.
  • In a heavy saucepan, evenly sprinkle powdered sugar and cook over medium-high heat without stirring until it starts to caramelize on the bottom, about 3 to 4 minutes. Stir until all sugar is melted and smooth. Add 1 cup of cream, rum, and salt, stirring until smooth. Then stir in the remaining 1/4 cup cream, remove from heat, and stir in butter until the caramel sauce is smooth. Serve with bread pudding.

Similar Recipes