Mini Brioche Bread Pudding with Boozy Butter Sauce

Prep Time:

10m

Bake/Cook Time:

35m

Yield:

6 servings

Brioche Bread Pudding with Boozy Butter Sauce is deceptively easy to make. The high egg and butter content in brioche bread gives it a rich and tender crumb -- and makes it the best choice for a warm and custardy bread pudding base. Topped with a bourbon, butter, brown sugar and cream sauce, this is high-end comfort food. We've served this recipe in individual ramekins, meaning you won't have to share if you don't want to.

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Products Used

Extra Fine Granulated Pure Cane Sugar Bag

Dark Brown Sugar Poly Bag

Ingredients

Bread Pudding

3 tablespoons unsalted butter, softened
2 eggs, beaten
2 tablespoons Imperial Sugar Extra Fine Granulated Sugar
1 1/2 cups whole milk
3/4 cup heavy whipping cream
1 teaspoon pure vanilla extract
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cinnamon
25 ounces brioche bread, cubed

Boozy Butter Sauce

4 tablespoons unsalted butter
1/4 cup Imperial Sugar Dark Brown Sugar, packed
1/4 cup heavy whipping cram
1 tablespoon bourbon

Directions

Preheat oven to 350°F. Spray 6 (1 cup) ramekins with nonstick cooking spray and place on a rimmed baking sheet. Set aside.
In a large bowl combine butter, eggs, sugar, milk, cream, vanilla, nutmeg, and cinnamon.
Add brioche. Gently mix until coated.
Equally divide mixture between ramekins.
Bake for 35 minutes or until tops are golden and center is set.
For sauce, in a heavy bottom saucepan heat butter over medium heat. When melted add sugar and cream. Mix until combined. Remove from heat. Add bourbon.
Prior to serving drizzle sauce on top of mini bread puddings OR dust with powdered sugar.

Imperial Sugar Insight

Recipe developed for Imperial Sugar by Paula Jones @bellalimento.

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