Brioche Bread Pudding

The Spice & Tea Exchange

Servings

12-16 servings

Rich, buttery cubes of artisan brioche soaked in a decadent custard and baked until golden and puffed. Layered with velvety dark chocolate chips and plump raisins steeped in a black tea-infused whiskey, this comforting dessert is served warm and finished with a browned butter caramel sauce.

Ingredients

    Black Tea Whiskey-Soaked Raisins

    • 1 Tbsp Warm Bread Pudding Black Tea
    • 4 oz whiskey
    • ½ cup raisins

    Brown Butter Caramel Sauce

    • 12 Tbsp unsalted butter, cut into even pieces
    • 1½ cups packed dark brown sugar
    • ¼ cup heavy cream
    • 2 ea eggs
    • 1 cup granulated sugar
    • 1 (12 oz) can evaporated milk
    • ¾ cup heavy cream

    Bread Pudding

    • 1½ tsp vanilla extract
    • ¾ tsp Korintje Cinnamon - Ground
    • ½ cup brown butter caramel sauce
    • 10 cups day-old brioche bread, cut into 1-inch cubes
    • ½ cup black tea whiskey-soaked raisins
    • ⅓ cup dark chocolate chips, optional
    • 1 Tbsp Apple Cinnamon Crisp Sugar

    Love this recipe? Get everything you need in one easy kit.

    • Brioche Bread Pudding (Kit)

    Directions

    1. Infuse Whiskey/Raisins. Combine Warm Bread Pudding Black Tea and whiskey; cover and steep at room temperature for 30 minutes (or up to overnight). Strain fully; discard tea solids. Add raisins to tea-infused whiskey; let sit for 30 minutes. Strain; reserve any remaining whiskey.

    2. Prepare Caramel Sauce. To a medium saucepan, add butter. Melt butter over medium heat, swirling the pan occasionally. Once melted, butter will start to bubble and sputter (water evaporation) and eventually foam. Once the butter beneath the foam turns a deep amber color with brown flecks and a rich, nutty aroma, stir in dark brown sugar, heavy cream, and the remaining tea-infused whiskey; whisk until the sugar has fully dissolved, 3 to 4 minutes. Remove from heat to cool. Yields approximately 2 cups.

    3. Prepare Bread Pudding. Preheat oven to 350ºF. Coat baking dish with cooking spray; set aside. In a large bowl, whisk eggs, sugar, evaporated milk, heavy cream, vanilla extract, cinnamon, and brown butter caramel sauce until well combined. Add bread cubes; using a spatula, push the bread cubes into the liquid to ensure all pieces are coated. Fold in soaked raisins and chocolate chips. Cover; refrigerate for 30 to 60 minutes to fully absorb liquid.

    4. Pour mixture into prepared baking dish. Sprinkle Apple Cinnamon Crisp Sugar on top. Bake for 35 minutes, or until set. Serve warm with remaining brown butter caramel sauce.
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