Vanilla Ice Cream Bread Pudding with Whiskey Caramel

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This genius bread pudding is made with melted vanilla ice cream, eliminating the need to make a custard. Slideshow:  Bread Pudding Desserts 

By Jeni Britton-Bauer
November 2013

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Credit: © John Kernick

Recipe Summary test

active:
10 mins
total:
1 hr
Yield:
8
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Ingredients

Bread Pudding
Caramel Sauce

Directions

Make the bread pudding

  • 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.

Meanwhile, make the caramel sauce

  • 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.

  • Serve the warm bread pudding with 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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