Brioche Bread Pudding Muffins with Maple Caramel

By Jahel

Ingredients

• 8 oz. brioche bread cut into 3/4” cubes (about 6 cups)
• Softened butter
• 2 c buttermilk
• 5 T melted unsalted butter
• 1/3 c plus 2 T packed light brown sugar
• 2 eggs
• 2-1/4 t vanilla
• 1/4 c pure maple syrup
• 2 T heavy cream

Details

Level of difficulty Average
Cost Average budget

Preparation

Step 1

Preheat oven to 300°. Spread bread cubes evenly in a shallow baking pan. Bake 20 minutes or until crisp, stirring once. Let cool. Increase oven temperature to 350°.

Step 2

Butter six 3-3 1/2 inch muffin cups or twelve 2 1/2 inch muffin cups. Fill each cup with toasted bread.

Step 3

In a large bowl whisk together buttermilk, melted butter, 1/3 cup brown sugar, the eggs, 2 teaspoons vanilla, and 1/4 teaspoon kosher salt. Slowly pour mixture over bread in each cup. Cover and let stand 30 minutes or chill up to four hours.

Step 4

For maple caramel: in a small sauce pan combine maple syrup and remaining 2 tablespoons brown sugar. Bring to boiling; reduce heat. Boil gently two minutes, stirring occasionally. Remove from heat; carefully add cream, the remaining quarter teaspoon vanilla, and an additional half teaspoon kosher salt. Return to heat, boil gently one minute more stirring constantly. Remove from heat. Maple caramel will thicken as it cools. Re-warm if necessary for drizzling.

Step 5

Bake muffins 30 to 35 minutes or until puffed, golden brown, and set. Let cool 10 minutes. Remove muffins from cups. Serve warm drizzled with maple caramel.