Salted Caramel Brioche Pudding - Puratos

Ingredients

Working Method

Brioche

Place ingredients into the dough mixer and mix for 2 minutes on a slow speed, then 7 minutes on second speed.
Scale 700 g dough pieces, proof, bake in a bread tin for 35 minutes at 220° C. Allow to cool down.
Slice the Brioche then cut the slices into small pieces.

Cooking Sauce

Mix milk, Ambiante, eggs and pastarom vanilla together in a mixing bowl.
Melt the butter then add the brown sugar, mix until sugar is dissolved. Then pour the syrup into the milk mixture and mix it in lightly.
Place brioche pieces into a baking dish/tin. Pour the cooking sauce over the pieces and let it soak in.
Bake at 160° C for 45 - 55 minutes.

Salted Caramel Sauce

Melt the butter and mix the brown sugar in until dissolved, then mix the Ambiante and salt in until clear.
Pour the Caramel Sauce over the baked pudding.

BAKING OVERVIEW

About this recipe

Author: Chipkins Puratos

Complexity level:

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