Brioche Bread Pudding with Whiskey Caramel Sauce

dessertsvegetarian

Jul 22

Written By Anadi Misra

This post may contain affiliate links. Read our disclosure policy

This post is sponsored by Javy Coffee. However, all opinions expressed are my own.

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**Brioche Bread Pudding with Whiskey Caramel Sauce** is the perfect dessert to serve a crowd and not to waste brioche bread! This soft and warm bread pudding is topped with chocolate chips, and it’s paired with ice cream and a drizzle of homemade whiskey caramel sauce!

Until I’ve made this recipe, I’ve never had a bread pudding before. Then I had a bite of this bread pudding and my life was changed!

I’ve wanted to try a bread pudding for so long! If you know me, helloooo, I love bread! This dessert seemed like such a dream come true! I wanted to keep this bread pudding simple and classy for my first try, and honestly simplicity is key here! The bread is just out of this world, and of course I just had to add a chocolatey touch since I love my chocolate too!

For a first attempt on video (check it out at the bottom of this post and subscribe to my YouTube channel if you haven’t already!), I can say that bread pudding is easy to do and it’s perfect for any occasion! I can’t wait make one again! If you want to learn more about how you can be inspired by working around with a set of ingredients and a theme, then check out my free guide 5 Tips To Make Cooking Fun! This has certainly been on my bucket list and it felt so satisfying to tick that box off! The bucket list is one of my themes in my Live to Cook one-month challenge! If you’ve been wanting to make your own bread pudding but you’ve been putting it off because you thought it was too hard or whatever other excuse you’ve had, then break free of that and it’s time to make it! Get your two freebies by signing up to my newsletter, and please tag me on Instagram to include me in your personalized cooking journey! I’d love for this bread pudding recipe to be a part of yours!

Let’s get baking!

Why You’ll Love this Chocolate Chip Bread Pudding Recipe!

Easy: This is actually a really easy recipe to make! It may feel like a lot if you have to make your caramel sauce as well, but if you have that already prepared then making the bread pudding itself is all you need to do, and that process is very straight forward! I’ll break down all the instructions so you’re set up for success!
Fluffy and light: This is the best thing is that super soft bread! I just love this so much!
Warm and gooey: Not only is the bread itself super soft and spongy, but you’ll have a nice warm and gooey pudding and molten chocolate chips! It’s really hard to resist!
Make-ahead friendly: If you’re making this Brioche Bread Pudding for a special occasion, then you can certainly prep it the night before and bake it the day of. Additionally, even if you’ve already baked it, you can keep it in the fridge for a day or two and you can easily reheat it in the oven or microwave!
Scalable recipe: I used this casserole dish to make the bread pudding recipe for two. You can even reduce the quantities by half to make it a single portion or you can increase the recipe to serve as many guests as you’re going to have for your special gathering!

What Bread to use for Bread Pudding?

I’m using Brioche bread for this bread pudding recipe! You can use any kind of white bread, but Brioche bread is the best choice here because it’s very soft and buttery, which all add lots of flavour! It’ll be super soft when you bake it and it’ll absorb your eggs well. Brioche also has a nice sweetness to it! If you don’t have brioche bread, then you can use a regular white bread that you have on hand. Challah would be another great choice, and I’ve even seen bread puddings made with croissants!

Why Do you Use Stale Bread for Bread Pudding?

Ideally you want to use stale bread because this will absorb your pudding mixture better. However, if you live life on the edge and you’ve decided to make your Brioche Bread Pudding with Whiskey Caramel Sauce last-minute, then that’s fine! I actually did the same thing as you! I did buy my brioche bread early in the morning and to allow it to dry out, I’ve cut it up and just let it sit at room temperature for a couple of hours.

How Do You know when the bread pudding is done baking?

Bread pudding should take 35 to 40 minutes to bake. At the 35 minute point, check the doneness using a knife or a skewer. If the knife or skewer comes out wet, it still needs a few more minutes to bake. The right doneness should result in some moist crumbs sticking onto the knife or the skewer.

In case the knife or skewer comes out dry, you have likely over-cooked the pudding.

Ingredients for Chocolate Chip Bread Pudding

Let’s see what we’ll need for the Chocolate Chip Bread Pudding and for the caramel sauce. I’ll quickly discuss how to make the caramel sauce here, but if you want to learn more and get some tips and tricks for the best Coffee Whiskey Caramel Sauce, then please check out the full recipe here! Remember, the FULL PRINTABLE RECIPE CARD with all ingredient quantities and full instructions is at the bottom of this post! You can save the recipe for later an adjust the recipe based on how many servings you want to make - all the ingredient quantities will automatically be adjusted so you won’t need to do any mental math!

For the Bread Pudding

Brioche bread
Eggs
Milk
Sugar
Vanilla extract
Cinnamon
Mini chocolate chips

For the Coffee Whiskey Caramel Sauce

Heavy Cream
Butter
Whiskey
Sugar
Water
Vanilla extract
Javy Caramel Instant Coffee (click that link for 20% off your order!)

If you don’t have the Javy Peppermint Mocha instant coffee then that’s no problem! You can still get a mocha touch to your caramel sauce by substituting with espresso powder.

How to Make Chocolate Chip Bread Pudding with caramel Sauce

For the Coffee Caramel Whiskey Sauce

In a pan, add the sugar and water and whisk well to combine.
Turn the heat to medium-high heat and leave the sugar-water mixture alone. The mixture will start to simmer, and eventually the colour will change from white to amber. Keep a close eye and don't stir or shake the pan until the colour changes.
Then, remove the pan from the heat and pour in the cream gently, while whisking well. Add the butter as well.
Once the mixture has stopped bubbling and has turned into a rich caramel colour, add the javy coffee, whiskey and vanilla and whisk to combine.
Set aside to cool down while you prepare the bread pudding.

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For the Bread Pudding

Tear the brioche bread into rough cubes, alternatively you may chop the bread into cubes as well. To dry out the bread slightly, transfer the bread pieces to a baking sheet and bake in an oven at 350F for 10-12 minutes.

Once baked, the bread should be lightly toasted, but still spongy in the middle.

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In the meanwhile, add the milk to a saucepan and bring the milk to a simmer. The sides of the milk should start to bubble up. Add the sugar and vanilla and whisk well. Set aside to cool slightly (5-10 minutes).

Arrange the toasted brioche bread to an appropriately sized casserole.

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Add the eggs to a large bowl and slowly start to pour the milk while whisking well. Once whisked, the texture should be smooth and not curdled. Add the cinnamon and mix well.

Using a ladle, pour the milk-egg custard mixture over the bread.

Top with chocolate chips or raisins if using. Bake in an oven at 350 F for 35-40 minutes or until the bread pudding is set. Poking the pudding with a knife or skewer should result in some crumbs - it should not be wet.

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Let the pudding stand for 5-10 minutes and then slice, and serve with ice cream. Top the pudding with the whiskey caramel sauce and enjoy!

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Tips for an Excellent Chocolate Chip bread pudding

For the caramel, sauce make sure to leave the pan alone until the colour changes to amber. Otherwise the caramel will not turn out right.
The milk should not be too hot before adding it to the eggs. Otherwise, the eggs will curdle. Make sure to let the scalded milk cool down slightly beforehand.
For the pudding, ensure all of the bread pieces are coated with the milk-egg custard mixture.

How to Store Chocolate Chip Brioche Bread Pudding

Store bread pudding in an airtight container or cover your casserole with aluminum foil. Bread pudding will stay good in the fridge for two to three days.

You can reheat your Chocolate Chip Brioche Bread Pudding either in the microwave or in the oven. If reheating in the microwave, transfer into a microwave-safe bowl or container and reheat in 30 second intervals until entirely warmed through. If reheating in the oven, preheat the oven to 375 F, and depending on how much you have left over, it should take 5 to 10 minutes for your bread pudding to be entirely warmed through.

More Cozy Dessert Recipes!

Watch How to Make ChoColate Chip Bread Pudding with Bourbon Caramel Sauce here:

If you liked this recipe please let me know in the comments. Tag your post on social media using #cookingwithanadi and mention me @cookingwithanadi. If you’ve tried out Javy coffee concentrate for this syrup, be sure to tag #drinkjavy in your posts too! Thank you!

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dessert

American

Yield: 2-4

Author: Anadi

Brioche Bread Pudding with Whiskey Caramel Sauce for Twohttps://youtu.be/4VxkbYCgc8IMake the best brioche bread pudding with whiskey caramel sauce! This easy brioche and butter bread pudding recipe for two is topped with a coffee whiskey caramel sauce made with Javy coffee concentrate in caramel flavour!2022-07-22

Brioche Bread Pudding with Whiskey Caramel Sauce

Brioche Bread Pudding with Whiskey Caramel Sauce is the perfect dessert to serve a crowd and not to waste brioche bread! This soft and warm bread pudding is topped with chocolate chips, and it’s paired with ice cream and a drizzle of homemade whiskey caramel sauce!

Prep time: 30 MinCook time: 40 MinTotal time: 1 H & 10 M

Ingredients

For the whiskey caramel sauce

1 Cup Sugar
1 Cup Water
1 Cup Heavy Cream
1 Tbsp Butter
2 Tbsp Whiskey
1 Tbsp Javy Caramel Instant Coffee
1 tsp vanilla extract

For the brioche bread pudding

6-7 slices Brioche bread
2 Cups Milk
1/4 Cup Sugar
2-3 tsp Vanilla extract
1 tsp Cinnamon
2 Eggs
1-2 Tbsp Mini chocolate chips
Raisins (optional)

Instructions

For the whiskey caramel sauce

In a pan, add the sugar and water and whisk well to combine.
Turn the heat to medium-high heat and leave the sugar-water mixture alone. The mixture will start to simmer, and eventually the colour will change from white to amber. Keep a close eye and don't stir or shake the pan until the colour changes.
Then, remove the pan from the heat and pour in the cream gently, while whisking well. Add the butter as well
Once the mixture has stopped bubbling and has turned into a rich caramel colour, add the javy coffee, whiskey and vanilla and whisk to combine.
Set aside to cool down while you prepare the bread pudding.

For the brioche bread pudding

Tear the brioche bread into rough cubes, alternatively you may chop the bread into cubes as well. To dry out the bread slightly, transfer the bread pieces to a baking sheet and bake in an oven at 350F for 10-12 minutes.
Once baked, the bread should be lightly toasted, but still spongy in the middle.
In the meanwhile, add the milk to a saucepan and bring the milk to a simmer. The sides of the milk should start to bubble up. Add the sugar and vanilla and whisk well. Set aside to cool slightly (5-10 minutes).
Add the eggs to a large bowl and slowly start to pour the milk while whisking well. Once whisked, the texture should be smooth and not curdled. Add the cinnamon and mix well.
Arrange the toasted brioche bread to an appropriately sized casserole and using a ladle, pour the milk-egg custard mixture over the bread.
Top with chocolate chips or raisins if using. Bake in an oven at 350 F for 35-40 minutes or until the bread pudding is set. Poking the pudding with a knife or skewer should result in some crumbs - it should not be wet.
Let the pudding stand for 5-10 minutes and then slice, and serve with ice cream. Top the pudding with the whiskey caramel sauce and enjoy!