I had some left over white bread from making my french toast sticks and needed to make something yummy. Let me warn you…this is not low fat, low carb, low sugar or low anything. It is very rich, completely indulgent, probably pretty fattening and yet it is one of the most delicious breakfast treats I have ever eaten in my entire life. Truth! Pull this out next time you have company for brunch or need a special Sunday morning breakfast that will blow your family away! This creme brulee bread pudding starts with white bread. Feel free to use a crustier bread if you have one on hand. That would also be delish. Next, you’ll make a simple custard for the bread to soak up. But what puts this bread pudding over the edge is the sugar you will broil on top once it is done cooking and the vanilla bean cream sauce you will drizzle on top. Mmmmmm, are you smiling?
- 8-10 slices white bread, cubed (4 cups)
- 2 cups milk, warmed
- ¼ cup butter, melted
- ½ cup sugar
- 2 eggs, slightly beaten
- 1 Tablespoon vanilla
- 2 Tablespoons sugar for brulee top
- ½ cup butter
- ½ cup sugar
- ½ cup packed light brown sugar
- ½ cup heavy cream
- 1 tsp vanilla bean paste or vanilla
- Heat oven to 350°F.
- Lay bead in greased casserole dish.
- In a large measuring cup combine milk, butter, eggs, ½c.sugar, vanilla. Mix well.
- Pour this custard over the bread and let sit just 5-10 minutes.
- Bake at 350 for 60-70 minutes until puffed, golden and set in center.
- Sprinkle top with 2 T. sugar and broil just 2 minutes or less. Keep a close eye so it does not burn!!!
- Combine first 4 sauce ingredients in a pot.
- Cook over medium, stirring occasionally, 5-8 minutes or until thickens and boils.
- Remove from heat and stir in vanilla slowly. Spoon warm bread pudding onto plates and serve with vanilla bean cream.
- Adapted from LandOLakes
