Vanilla Ice Cream Bread Pudding with Whiskey Caramel

1. 1

   Make the bread pudding Preheat the oven to 350.

2. 2

   Butter a shallow, 2-quart baking dish and spread the torn brioche in it.

3. 3

   Scoop the ice cream into a glass bowl and warm in the microwave in 20-second bursts, stirring, just until melted.

4. 4

   Whisk in the eggs, sugar and 3/4 cup of water.

5. 5

   Pour the custard over the brioche and let stand for 15 minutes, pressing to submerge the bread in the custard.

6. 6

   Make the bread pudding Bake the bread pudding for 30 to 35 minutes, until the top is browned.

7. 7

   Let cool slightly.

8. 8

   Meanwhile, make the caramel sauce In a medium saucepan, combine the sugar with 2 tablespoons of water.

9. 9

   Cook over moderate heat, swirling the pan and brushing down the side with a wet pastry brush, until the sugar dissolves.

10. 10

    Cook undisturbed until a medium-amber caramel forms, about 5 minutes.

11. 11

    Add the cream (be careful, it may boil vigorously) and simmer, whisking, until the caramel is smooth, 1 to 2 minutes.

12. 12

    Let cool slightly, then stir in the whiskey and salt.

13. 13

    Meanwhile, make the caramel sauce Serve the warm bread pudding with the caramel sauce.

* Per serving · 4 servings · Values may vary.

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