Irresistible Brioche Bread Pudding Recipe

Ingredients

• cooking spray
• 1 (1 pound) loaf brioche bread, cut into 3/4-inch cubes
• 6 large eggs
• 0.75 cup white sugar
• 0.13 teaspoon salt
• 1.5 cups heavy whipping cream
• 1.5 cups half-and-half
• 1 teaspoon vanilla extract
• 0.25 cup dark brown sugar
• 3 tablespoons unsalted butter
• 0.25 cup rum
• 1 tablespoon fresh lemon juice
• 0.25 teaspoon salt
• 4 ripe bananas, sliced
• aluminum foil
• 2 cups powdered sugar
• 1.25 cups heavy whipping cream
• 0.25 cup dark rum
• 0.25 teaspoon salt
• 1 tablespoon unsalted butter

Instructions

1. Preheat your oven to 350 degrees F (175 degrees C). Grease a 9x12-inch glass baking dish with cooking spray for easy removal.
2. Arrange the bread cubes evenly on an ungreased baking sheet.
3. Toast the bread cubes in the preheated oven, stirring occasionally, until golden brown, about 5 to 7 minutes. Take them out of the oven and let cool.
4. In a large bowl, whisk together the eggs, sugar, and 1/8 teaspoon of salt until well combined.
5. In a medium saucepan, bring the cream and half-and-half to a gentle simmer. Remove from heat immediately. Gradually pour the hot cream mixture into the egg mixture, whisking constantly to prevent curdling. Continue adding the cream mixture slowly, whisking until fully incorporated. Stir in the vanilla extract and set the custard aside to cool slightly.
6. In a large skillet over medium-high heat, combine the brown sugar and butter. Whisk continuously until the butter is completely melted and the mixture is smooth. Whisk in the rum, lemon juice, and 1/4 teaspoon of salt. Add the sliced bananas and toss gently to coat evenly with the syrup. Remove from heat.
7. Arrange 1/3 of the toasted bread in the prepared baking dish, then top with 1/2 of the banana-syrup mixture. Layer with 1/2 of the remaining bread, the remaining banana-syrup mixture, and finish with the remaining bread. Pour the prepared custard evenly over the top, ensuring all bread is covered. Let the pudding rest for 30 minutes, pressing down gently on the bread to encourage custard absorption.
8. Cover the bread pudding tightly with aluminum foil and place the baking dish inside a larger baking pan. Carefully pour warm water into the larger pan until it reaches halfway up the sides of the pudding dish, creating a water bath.
9. Bake in the preheated oven for 30 minutes. Remove the foil and continue baking until the pudding is puffed up and the center is set, approximately 45 minutes longer. Remove from the water bath and allow the pudding to rest for 15 minutes before serving.
10. In the meantime, pour the powdered sugar evenly into a heavy-bottomed saucepan. Cook over medium-high heat, without stirring, until the sugar begins to melt and caramelize on the bottom, about 3 to 4 minutes. Stir until all the sugar is melted and smooth. Add 1 cup of cream, rum, and salt, stirring until well combined. Stir in the remaining 1/4 cup of cream. Remove from heat and stir in the butter until the caramel sauce is smooth and glossy. Serve warm with the delectable brioche bread pudding.

Nutrition

• Calories: 475 kcal
• Fat Content: 26 g
• Fiber Content: 1 g
• Sugar Content: 34 g
• Sodium Content: 259 mg
• Protein Content: 7 g
• Cholesterol Content: 168 mg
• Carbohydrate Content: 51 g
• Saturated Fat Content: 14 g
• Unsaturated Fat Content: 0 g