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BRIOCHE BREAD PUDDING WITH CARAMEL
Preparation : 15 minutes
Cooking : 40 minutes
Servings : 8
Cooking : 40 minutes
Servings : 8
Ingredients :
- 6 eggs
- 375 ml (1 ½ cups) 2% milk
- 375 ml (1 ½ cups) 35% cooking cream
- 10 ml (2 tsp) vanilla extract
- 1 jar of CARAMELS FAA Indonesian coffee caramel 250 ml
- 2.5 ml (½ tsp) cinnamon
- 125 ml (½ cup) sugar
- 3 liters (12 cups) of brioche bread cut into cubes
- 125 ml (½ cup) chopped walnuts
Instructions :
1. In a large bowl, whisk the eggs with the milk, cream, vanilla, a quarter of the caramel, cinnamon and sugar. 2. Add the bread cubes and half of the nuts to the bowl. Stir.
3. Butter an 8-inch x 10-inch (20 cm x 25 cm) baking dish and transfer the mixture to it. Level the surface and sprinkle with the remaining nuts.
4. Cover and leave the bread to soak for 1 hour in a cool place.
5. When ready to cook, preheat oven to 180°C (350°F).
6. Bake for 40 to 45 minutes, until set and top of pudding is golden brown. Remove from oven and let cool. Drizzle remaining caramel over pudding.
