Vanilla Ice Cream Bread Pudding with Whiskey Caramel
This genius bread pudding is made with melted vanilla ice cream, eliminating the need to make a custard.
This genius bread pudding is made with melted vanilla ice cream, eliminating the need to make a custard.
Ingredients
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Butter (for greasing)
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1 pound brioche (6 cups crust removed and bread torn into -inch pieces)
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1 ½ pints vanilla bean ice cream (preferably Jeni's Splendid Ice Creams' Ndali Estate or Häagen-Dazs)
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4 eggs (large beaten)
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1 cup sugar
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⅔ cup sugar
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½ cup heavy cream (at room temperature)
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1 tablespoon whiskey
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1 pinch of sea salt
Method
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Preheat the oven to 350°. 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 the custard.
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Bake the bread pudding for 30 to 35 minutes, until the top is browned. Let cool slightly.
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In a medium saucepan, combine the sugar with 2 tablespoons 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 (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.
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Serve the warm bread pudding with the caramel sauce.
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