1package chocolate chip brioche rolls + 3 rolls, by Bakerly
4eggs, room temp
1cuphalf and half, room temp
1/4cupwhole milk, room temp
For Vanilla Sauce
2tsppure vanilla extract
Cut the rolls into 8ths and allow to sit out on the counter for a day so that they are stale.
Preheat an oven to 350 degrees and toast bread cubes for about 6-8 minutes, keeping a close eye on them. You want them to be toasted but not burnt.
In a large bowl, whisk the eggs.
Add granulated sugar, brown sugar, half and half, whole milk, cinnamon, vanilla, baking soda and salt to the bowl. Mix until fully combined.
Add the melted butter into the combination and mix again.
Place all toasted bread cubes in an ungreased 9x13 pan. I liked using a metal or ceramic pan.
Pour the liquid mixture into the pan with the bread cubes, and use a rubber spatula to stir the bread cubes around so that each cube is coated in the mixture. Allow the bread cubes to soak for about 15 minutes.
Place in the oven at 350 for 40 minutes.
Remove from oven and cover pan with aluminum foil. Cut slits in the top of the aluminum foil and then place the pan back into the oven for an additional 10 minutes. The bread pudding should be set but not dried out. It should also not be too liquidy.
Allow to rest for 10 minutes
To Make Vanilla Sauce
Place all ingredients in a medium sized sauce pan. Bring to a low boil. Once the boil starts, start your timer. Whisk constantly for 10 minutes.
Pour directly onto bread pudding before serving. Enjoy!
Recipe copyright The Foreign Fork. For educational or personal use only.