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Vanilla Ice Cream Bread Pudding with Whiskey Caramel

Bread Pudding Ingredients:

Butter for greasing

1 pound Brioche, crust removed and bread torn into 1 inch pieces

1 ½ pints vanilla bean ice cream

4 large eggs, beaten

1 cup sugar

Caramel Sauce Ingredients:

2/3 cups sugar

½  cup heavy cream, at room temperature  

Bread Pudding Preparation:

Preheat the oven to 350 degrees. Butter a shallow, 2 quart baking dish and separate the torn brioche in it. Scoop the ice cream in to a glass bowl and warm in the microwave in 20 second bursts, stirring, just until melted. Whisk in the eggs, sugar, and ¾ cup water. Pour the custard over the brioche and let stand for 15 minutes, pressing to submerge the bread in the custard.

Bake the bread pudding for 30-35 minutes, until the top is browned. Let cool slightly.                                                                                                                            

Make the caramel sauce:

In a medium saucepan, combine the sugar with 2 tbsp of water. Cook over moderate heat, swirling the pan and brushing down the side with a wet pastry brush, until the sugar dissolves. Cook undisturbed until a medium amber caramel forms, about 5 minutes. Add the cream (may boil vigorously) and simmer, whisking, until the caramel is smooth, 1-2 minutes. Let cool slightly, then stir in the whiskey and salt. 

Serve the warm bread pudding with caramel sauce.

DO AHEAD: The caramel sauce can be refrigerated in an airtight container for up to 1 week.