Decadent and EASY Bread Pudding

INGREDIENTS

For the Bread Pudding:

• 15 oz brioche
• 2 cups scalded milk
• 3 tbsp butter
• 1/2 cup granulated sugar
• 1/2 tsp salt
• 3 eggs large
• 1 tbsp vanilla extract or paste

For the Sauce:

• 2 tablespoons butter unsalted
• 2 tablespoon flour
• 1/2 cup brown sugar packed
• 2 cups whole milk
• 1 tablespoon vanilla extract or paste
• 1/4 cup brandy or rum or bourbon
• 1 pinch salt plus more to taste

DIRECTIONS

1. Preheat oven to 350 degrees F and lightly butter your baking dish.
2. Cube the bread into manageable pieces, roughly one inch in size. Add to an 8x8 baking dish.
3. Add milk, sugar, salt and butter to a small pot and place over medium heat. Stir occasionally until scalded. Set aside and allow to cool slightly.
4. Once cooled a bit stir in the vanilla then whisk in the eggs one at a time.
5. Pour custard over the bread. It's a good idea to reserve some to spoon over the top. This will let you soak any dry pieces on top.
6. Set it aside for about 20-30 minutes so the bread can soak the liquid in. This is optional but it helps to give the bread time to soak up all of that custard.
7. Bake for about 40-45 minutes at 350 degrees F. You bread pudding is done when a knife inserted in the center comes out cleanly.

For the sauce:

1. Over a medium low heat, melt butter. Whisk in flour and cook for about 1 min (don't stop whisking)
2. Add scalded milk a bit at a time while whisking then mix in the brown sugar and and salt.
3. Stir until over heat until thickened.
4. Remove from heat, stir in brandy, rum or bourbon. You can also flavor with a tablespoon of vanilla extract instead.
5. Pour over bread pudding while warm. You can make the sauce in advance and reheat on the stove before using.

EQUIPMENT

• 8x8 Baking Dish