Description
This brioche bread pudding is an impressive holiday dish that pleases the palate!
Ingredients
- cooking spray
- 1 (1 pound) loaf brioche bread, cut into 3/4-inch cubes
- 6 large eggs
- ¾ cup white sugar
- ⅛ teaspoon salt
- 1 ½ cups heavy whipping cream
- 1 ½ cups half-and-half
- 1 teaspoon vanilla extract
- ¼ cup dark brown sugar
- 3 tablespoons unsalted butter
- ¼ cup rum
- 1 tablespoon fresh lemon juice
- ¼ teaspoon salt
- 4 ripe bananas, sliced
- aluminum foil
- 2 cups powdered sugar
- 1 ¼ cups heavy whipping cream
- ¼ cup dark rum
- ¼ teaspoon salt
- 1 tablespoon unsalted butter
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Spray a 9×12-inch glass baking dish with cooking spray.
- Spread bread cubes on an ungreased baking sheet.
- Bake in the preheated oven
- stirring once or twice
- until toasted
- 5 to 7 minutes. Remove from the oven and set aside.
- Whisk eggs
- sugar
- and 1/8 teaspoon salt together in a large bowl until blended.
- Bring cream and half-and-half to a simmer in a medium saucepan. Remove from heat. Pour some of the hot cream mixture into the egg mixture
- whisking quickly to avoid scrambling the eggs. Continue adding cream mixture slowly and whisking until all has been added. Whisk in vanilla extract and set custard aside to cool.
- Combine brown sugar and butter in a large skillet over medium-high heat; whisk until butter is melted and mixture is smooth. Whisk in rum
- lemon juice
- and 1/4 teaspoon salt. Add bananas and toss just until coated. Remove from heat.
- Toss 1/3 of the toasted bread in the prepared baking dish and top with 1/2 of the banana-syrup mixture. Layer with 1/2 of the remaining bread
- the remaining banana-syrup mixture
- and the remaining bread. Pour custard over the top and allow pudding to stand for 30 minutes
- pressing down on the bread occasionally so it absorbs the custard.
- Cover bread pudding with aluminum foil and place the baking dish inside a large baking pan. Fill the large pan with warm water so it reaches halfway up the sides of the pudding dish.
- Bake in the preheated oven for 30 minutes. Uncover and bake until pudding has puffed up and the center is set
- about 45 minutes longer. Remove from the water bath and let stand for 15 minutes.
- Meanwhile
- pour powdered sugar evenly into a heavy saucepan. Cook
- without stirring
- over medium-high heat until sugar begins to melt and caramelize on the bottom
- 3 to 4 minutes. Stir until all sugar is melted and smooth. Add 1 cup cream
- rum
- and salt; stir until smooth. Stir in remaining 1/4 cup cream. Remove from heat and stir in butter until caramel sauce is smooth. Serve with bread pudding.
Prep Time: 25 mins
Cook Time: 1 hr 30 mins
Total Time: 2 hrs 40 mins
Servings: 16