Salted Caramel Brioche Pudding


Units %
Cake Flour 400g 0
Brioche 20% 80g 0
NCP Wet Yeast 16g 0
Water 240g 0
Brioche total 0
Cooking Sauce
Fresh Milk 150g 0
Ambiante 150g 0
Eggs 75g 0
Pastarom Vanilla 5g 0
Butter 60g 0
Brown Sugar 60g 0
Cooking Sauce total 0
Salted Caramel Sauce
Butter 50g 0
Brown Sugar 50g 0
Ambiante 50g 0
Coarse Salt 2g 0
Salted Caramel Sauce total 0

Working Method

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

Cooking Sauce
  1. Mix milk, Ambiante, eggs and pastarom vanilla together in a mixing bowl.
  2. 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.
  3. Place brioche pieces into a baking dish/tin. Pour the cooking sauce over the pieces and let it soak in.
  4. Bake at 160° C for 45 - 55 minutes.

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


About this recipe

Author: Chipkins Puratos

Complexity level:  


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