Brioche Pudding (w/ Jack Daniel’s Caramel Sauce or Salted Caramel Ice Cream)

The homey comfort of this Sweet Eggy Bread Pudding is unmatched by any other dessert with the arguable exception of homemade Peach Ice Cream on a hot southerny afternoon.  Granted when served with the Easy Jack Daniel’s Caramel Sauce this dish leans more heavily toward a cold weather dessert than a summer favorite.  It is as romantic and as luscious as delicious coupling by a maple fire in  lodge stone fireplace on a snowy winter night. But substitute a scoop of salted caramel ice cream for the sauce and a spring and fall favorite is born.

  • 6  cups of cubed day-old brioche
  • 6  eggs
  • 1  14oz can Carnation evaporated milk (may use fat-free if desired, I prefer regular)
  • 1/2 cup heavy cream
  • 1/2 cup brown sugar, packed
  • 1/2 cup granulated sugar (may substitute artificial sweetener that stands up to heat)
  • 1 teaspoon of Kosher salt
  • 4 Tablespoons of melted butter
  • 2 teaspoons good vanilla (adding the vanilla seeds from a vanilla bean is a great addition to this recipe if available)
  • 1/4 cup red currants
  • 1/2 cup golden raisins
  • Fresh nutmeg ( freshly grated about 1/8 teaspoon)
  1. Warm the milk, cream, sugars, salt, vanilla and butter together in microwave for 2 – 2 1/2  minutes, stir to dissolve sugars and  pour over brioche cubes.  Allow to soak while eggs are cracked, checked and beaten together.
  2. Add beaten eggs, nutmeg, currants and raisins to milk/bread mixture and stir well.
  3. Pour into a well buttered 2quart soufflé dish and bake in a water bath (in a 325°F oven) for 56 to 64 minutes or until set.  Don’t over bake.
  4. Serve immediately with Easy Jack Daniel’s Caramel sauce. (See recipe below)

Graciously accept the rave reviews.

Sauce Recipe Follows

  • 1 17 0z. jar of Mrs. Richardson’s Caramel Sundae Sauce
  • 1 oz. Jack Daniel’s Black Label Whiskey (+ 1 Tablespoon – set aside)
  • pinch of ground Cayenne pepper

Stir and heat together in a wide skillet until warm

Remove from heat and add the Tablespoon of whiskey previously set aside to the top of warm sauce.  Carefully flambé  (ignite) and let alcohol from whiskey topping burn off.  (Cover with a metal lid to extinguish if necessary.)  Spoon over Brioche Bread Pudding  and sprinkle with a pinch of coarse sea salt.  Serve immediately.

©Barbara Ziegler/BAPantryGourmet 2013 All Rights Reserved

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