Prep Time: 5 min | Cook Time: 45 min| Yield 6-8
INGREDIENTS
- 1 loaf brioche bread
- 250 ml egg nog
- 3/4 cup brown sugar
- 3 cups whole milk
- 3/4 tsp cinnamon
- 3/4 tsp cardamom
- 1/2 tsp clove
- 1/2 tsp nutmeg
- 2 tsp orange zest
- 1 tsp kosher salt
- 1 tbsp unsalted butter
Salted Vanilla Caramel
- 1 cup white sugar
- 1/2 cup heavy cream
- 1 tsp pure vanilla extract
- 3/4 tsp kosher salt
METHOD
- Brush inside of baking dish with butter, then evenly distribute cubed bread throughout.
- In a large bowl combine egg nog, brown sugar, milk, cinnamon, cardamom, clove, nutmeg, orange zest and salt. Whisk well and pour over bread. Allow bread to soak for 10 minutes.
- Pre-heat oven to 375F.
- In a large saucepan on medium low heat add sugar. Once sugar begins to melt around the edges gently fold the mixture using a heat proof spatula or wooden spoon. The mixture will begin to turn golden brown.
- Once the colour darkens to amber remove from heat and carefully add cream and butter, mix ingredients to combine then add vanilla and salt. Set aside.
- Bake bread pudding for 45 minutes and allow to cool for 10-15 minutes before topping with caramel and serving.