1small brioche loaf (380g or around 1 lb)See notes for link to homemade brioche recipe
pinch of salt
3eggs, lightly beatenroom temperature
flaked almonds and icing sugar for garnish, optional
For the brulee bottom:
Melt the butter in a saucepan over medium heat, then add in the brown sugar and maple syrup. Stir until combined and sugar has dissolved.
Pour this butter sugar mixture onto the bottom of an 8x8 inch square baking dish.
For the bread pudding:
Cut the bread into large 2 inch cubes. Scatter over the brown sugar in the bakind dish.
In a saucepan, warm the milk, the 2 tablespoon of butter, vanilla, white sugar and pinch of salt just until the butter melts. Don't heat too much so eggs don't curdle. Remove from stove, add the eggs and whisk to combine.
Pour this milk mixture evenly onto the bread cubes, and leave to soak for an hour or so. Near the end of the soaking time, heat the oven to 180C (350F). Scatter the flaked almonds on top if using.
Bake for 30-35 minutes or until puffy and golden brown. Remove from the oven, dust icing sugar on top and serve warm.
I have a great recipe for easy foolproof brioche, that takes basically 5 minutes of effort. This is the perfect use for the extra dough! Find the recipe here.Substitute any thick spongy bread you like for the brioche. Challah, french toast and croissants would all be great.