Ingredients

1 loaf day-old brioche*

Custard

3 oz. softened salted butter

1 oz. raisins

1 c. cream

1 c. whole milk

4 egg yolks

3 oz. granulated sugar

1/2 t. salt

Anglaise Sauce

3 eggs yolks

1 c. sugar

1/2 vanilla bean (scraped) or 1 t. vanilla extract

2 c. heavy cream

Caramel Sauce

4 oz. butter, right outta the fridge

4 oz. light brown sugar

1/2 c. heavy cream

* This is the link to the new recipe I tried that I loved!

https://www.theflavorbender.com/brioche-bread-recipe/

Instructions

Butter an ovenproof dish. Start a pot of water heating for the custard. Now remove ends and crust of bread, butter on both sides, and cut into quarters or halves. Place a layer of pieces on the bottom of the dish overlapping a little. Sprinkle with half of your raisins, then cover with another layer of bread, then the other half of your raisins, and then your third layer of bread.

Custard

Heat the cream and milk together until it nearly comes to a boil, then remove from the heat. Now create a double broiler using a heat-proof bowl over your pan of water that should be boiling by now. In the bowl, whisk together your egg yolks and sugar until thick. Remove from the heat and add the cream mixture to it.

Pour 2/3 of the custard over your layered bread. Cover and refrigerate the pudding in the loaf pan overnight to allow the custard to be fully absorbed by the bread. Cover and refrigerate the remaining custard to use tomorrow.

Remove bread pudding from fridge and let sit for about 30 minutes to get it close to room temperature. Preheat oven to 350 degrees. Now pour the remaining custard over the pudding. Press down gently with a spatula so the custard comes halfway up the pudding. If the custard comes up too high, go ahead and pour some off until it is at the halfway mark.

Bake for 30 minutes until custard is just set and top is golden brown. While it’s cooking, let’s get those sauces cooking.

Anglaise Sauce

Heat the cream and vanilla bean scrapings on the stovetop over medium heat. Meanwhile, combine the egg yolks and sugar in a bowl and whisk well.

When the cream has nearly reached the boiling point, remove from the heat. Temper the yolks by adding a couple scoops of the hot cream to the yolk mixture and whisking to combine. Now add the yolk mixture slowly to the cream whisking continually to prevent curdling. Now heat over a low flame, whisking until it starts to thicken (2-3 minutes). Remove from heat and allow to cool to room temperature.

Caramel Sauce

Combine the sugar and butter in a pot and cook over medium-high heat. Whisk well to combine, and once the sugar is melted and the mixture starts to boil, remove from heat and whisk in the cream to combine. Allow to cool to room temperature.