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Vanilla Ice Cream Bread Pudding with Whiskey Carmel (Food & Wine)*
Nb persons: 8
Yield:
Preparation time:
Total time:
Source:
| Active: 10 minutes Total: 1 hour Bread Pudding: | |
| Butter, for greasing | |
| 1 pound | brioche, crust removed and bread torn into 1-inch pieces (6 cups) |
| 1.5 pints | vanilla bean Haagen-Dazs ice cream |
| 4 large | eggs, beaten |
| 1 cup | sugar |
| Carmel Sauce: suggest making more | |
| 2/3 cup | sugar |
| 0.5 cups | heavy cream, at room temperature |
| 1 Tbsp | whiskey |
| Pinch | sea salt |
1. Make the bread pudding: preheat the oven to 350 degrees. Butter a shallow, 2-quart baking dish and spread the torn brioche in it. Scoop the ice cream into a glass bowl and warm in the microwave in 20-second bursts, stirring, just until melted. Whisk in the eggs, sugar and 3/4 cup of water. Pour the custard over the brioche and let stand for 15 minutes, pressing to submerge the bread in custard.
2. Bake the bread pudding for 30-35 minutes, until the top is browned. Let cool slightly.
3. Meanwhile, make the Carmel 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 undistributed until a medium-amber caramel forms, about 6 minutes. Add the cream (be careful, it may boil vigorously) and simmer, whisking, until the caramel is smooth, 1 to 2 minutes. Let cool slightly, then stir in the whiskey and salt.
4. Serve the warm bread pudding surgery the caramel sauce.
Make Ahead: the caramel sauce can be refrigerated in an airtight container for up to 1 week. Rewarm before serving.
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