Crème Brulee Bread Pudding with Salted Chocolate Sauce & Vanilla Ice Cream

Crème Brulee Bread Pudding with Salted Chocolate Sauce & Vanilla Ice Cream

Bread Pudding:

½ loaf of butter white bread or brioche (about 6-8 slices), fresh (not stale)

¼ cup of unsalted butter, melted

4 large eggs, beaten

1 cup of whole milk

1 cup of half & half

¾ cup of brown sugar

1 teaspoon of ground cinnamon

1 teaspoon of pure vanilla extract

¼ cup of granulated sugar

Chocolate Sauce:

½ cup of brown sugar

2 tablespoons of cocoa powder

½ teaspoon of salt

¼ cup of water

3 tablespoons of unsalted butter

1 teaspoon of pure vanilla extract

Vanilla ice cream


  1. Preheat oven to 350 degrees F.

  2. Cut bread into 1-inch cubes and spread evenly into an 8-inch square baking pan. Drizzle the melted butter evenly over the bread.

  3. In a large mixing bowl, combine the eggs, whole milk, half & half, brown sugar, cinnamon, and pure vanilla extract. Whisk until brown sugar is dissolved and pour over the bread mixture.

  4. Evenly sprinkle the granulated sugar over the top of the bread pudding mixture. Bake for 45 minutes, or until the top looks crusty and caramelized.

  5. Meanwhile, make the cocoa sauce. In a small saucepan over medium heat, whisk the brown sugar, cocoa powder, salt, and water until smooth.

  6. Add the butter and whisk until butter has melted. Bring to a boil over medium high heat and whisk for one minute. Turn heat off and whisk in the pure vanilla extract.

  7. Serve with the warm bread pudding and lots of vanilla ice cream. Enjoy!



© 2021 The Delicious Cook by Ronnie Woo. All Rights Reserved.

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