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Classic Brioche Bread Pudding with Caramel Sauce

A rich, custardy brioche bread pudding baked until golden and finished with warm 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
Cuisine: American, Autumn
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Bread Pudding
  • 6 cups brioche bread cubed
  • 1.5 cups whole milk
  • 0.5 cup heavy cream
  • 3 eggs large
  • 0.5 cup brown sugar packed
  • 0.25 cup granulated sugar
  • 4 tbsp unsalted butter melted
  • 1 tsp vanilla extract
  • 1 tsp cinnamon
  • 0.25 tsp nutmeg
  • 0.25 tsp salt
Caramel Sauce
  • 1 cup granulated sugar
  • 6 tbsp unsalted butter
  • 0.5 cup heavy cream warm
  • 1 tsp vanilla extract
  • 0.25 tsp salt

Equipment

  • Mixing bowls
  • Whisk
  • Baking dish
  • Saucepan

Method
 

  1. Preheat oven to 350°F (175°C) and butter a baking dish.
  2. Arrange brioche cubes evenly in the baking dish.
  3. Whisk milk, cream, eggs, sugars, butter, vanilla, spices, and salt until smooth.
  4. Pour custard over brioche and press gently to soak.
  5. Rest 15–20 minutes, then bake 40–45 minutes until golden and set.
  6. Melt sugar in saucepan until amber, then whisk in butter and cream.
  7. Remove from heat and add vanilla and salt.
  8. Serve bread pudding warm with caramel sauce.

Notes

Use day-old brioche for best texture and serve with ice cream if desired.