Who are you trying to lure home this weekend? This recipe might just do it! Imagine the buttery brioche and rich creamy vanilla custard infused with premium VanillaPura Madagascar or Comoros vanilla, topped with a drizzle of salted caramel sauce made even more luxurious with VanillaPura vanilla bean paste… I can't imagine anyone would want to stay away!
Ingredients:
- 12 slices Brioche bread
- 1/2 cup almond butter, unsalted and unsweetened
Custard:
- 1 1/4 cups half & half cream
- 1 1/4 cups whipping cream
- 1 tsp VanillaPura Madagascar or Comoros vanilla extract, or VanillaPura vanilla bean paste, or 1/2 the seeds from a VanillaPura Madagascar or Comoros vanilla bean
- 4 large egg yolks
- 3 large eggs
- 3/4 cup white sugar
- 1/8 tsp fine salt
Topping:
- 1/4 cup flaked almonds
- 2 Tbsp raw sugar turbinado
Salted Caramel Sauce:
- 9 Tbsp butter
- 3/4 cup brown sugar, preferably dark brown sugar
- 1/2 cup whipping cream
- 2 tsp VanillaPura Madagascar or Comoros vanilla extract, or 1 tsp VanillaPura vanilla bean paste, or seeds from ½ of a VanillaPura Madagascar or Comoros vanilla bean
- 1/2 tsp salt, 1/4 tsp if using salted butter
Instructions:
- Prepare the Custard: Combine creams and VanillaPura vanilla in a medium saucepan. Bring to a simmer over medium-high heat, then remove from heat.
- Whisk egg yolks, eggs, sugar and salt in a medium bowl. Slowly temper the eggs by whisking in the hot cream mixture, starting with a few drops, then increasing to a slow drizzle until fully combined. Cover with plastic wrap and let stand 30 minutes at room temperature or refrigerate if making ahead.
- Spray an 8-inch round springform pan with cooking spray and line with parchment paper covering the bottom and halfway up the sides. Set inside a larger roasting pan.
- Preheat oven to 350F and prepare a kettle of boiling water.
- Prepare the Bread: Cut a 3-inch circle from the center of each bread slice. Tear the scraps into smaller pieces and press into the bottom of the prepared pan in an even layer.
- Spread almond butter on the bread rounds. Place almond butter side down on top of the scraps in an overlapping circle, with one in the center.
- Pour custard over bread and sprinkle with flaked almonds and raw sugar.
- Place springform pan in roasting pan and transfer to oven. Pour boiling water into roasting pan until halfway up the side of the springform. Cover loosely with aluminum foil.
- For the Caramel Sauce: Melt butter in a small saucepan over medium heat. Add brown sugar and cook until dissolved. Slowly pour in cream (will bubble!), reduce heat and simmer until thickened. Remove from heat and stir in VanillaPura vanilla—this elevates the caramel to extraordinary. (Can be made ahead and rewarmed.)
- Bake 35 minutes covered, then remove foil and bake 10 more minutes until set and golden. Let stand a few minutes, remove outer ring, and slide pudding onto serving plate.
- Serve warm with caramel sauce, powdered sugar, and vanilla ice cream, whipped cream or creme fraiche.
Why VanillaPura Madagascar or Comoros Vanilla? Madagascar vanilla offers rich, creamy, classic flavor perfect for custards, while Comoros vanilla brings a floral, complex profile. Both origins infuse the custard and caramel with depth and luxury. VanillaPura vanilla bean paste adds visual appeal with vanilla bean specks and intense flavor.
Kudos to seasonsandsuppers for sharing!
