Ingredients:

  • 1 large loaf (approx. 1 lb / 450g) day-old Brioche Bread, cut into 1-inch cubes
  • 2 cups (480 ml) Whole Milk
  • 1 cup (240 ml) Heavy Cream (Double Cream)
  • 1/2 cup (100g) Granulated Sugar
  • 5 Large Eggs
  • 2 extra Large Egg Yolks
  • 2 teaspoons Vanilla Extract
  • 1/2 teaspoon Ground Cinnamon
  • 1/4 teaspoon Salt
  • 2 tablespoons (30g) Unsalted Butter, melted (for greasing)
  • 1 cup (200g) Granulated Sugar (for caramel)
  • 1/4 cup (60 ml) Water (for caramel)
  • 1/2 cup (120 ml) Heavy Cream (for caramel, warmed)
  • 4 tablespoons (57g) Unsalted Butter, room temperature, cubed (for caramel)
  • 3/4 teaspoon Flaky Sea Salt (for caramel, or to taste)

Instructions:

  1. Preheat oven to 350°F (175°C). Generously brush a 9x13 inch (or similar 3-quart) baking dish with melted butter.
  2. Cut the brioche into 1-inch cubes. Arrange these cubes evenly in the prepared baking dish.
  3. In a large mixing bowl, whisk together the milk, heavy cream, granulated sugar, 5 whole eggs, 2 extra egg yolks, vanilla extract, cinnamon, and salt until thoroughly combined and slightly frothy. This is your custard base.
  4. Slowly pour the custard mixture evenly over the brioche cubes. Gently press down on the bread using a spatula to ensure all pieces are fully submerged and absorbing the liquid.
  5. Cover the dish and refrigerate for a minimum of 1 hour, or preferably overnight, to allow the bread to fully soak.
  6. Place the chilled dish into the preheated oven and bake for 50–60 minutes. The pudding is done when the top is deeply golden brown, puffed, and a knife inserted near the centre comes out mostly clean.
  7. While the pudding bakes, prepare the salted caramel sauce. In a medium heavy-bottomed saucepan, combine 1 cup of sugar and 1/4 cup of water over medium heat. Heat without stirring, swirling the pan occasionally until the sugar dissolves and turns a deep amber colour.
  8. Immediately remove the pan from the heat. Carefully whisk in the warmed heavy cream (be cautious as it will bubble vigorously). Whisk in the cubed butter, one piece at a time, until the sauce is smooth. Stir in the flaky sea salt.
  9. Remove the baked pudding from the oven and let it rest for 15 minutes before slicing.
  10. Serve the warm Brioche Bread Pudding with Caramel Sauce generously drizzled over each slice.