Bourbon-soaked Brioche with Creamy Topping
Savor brioche chunks soaked in bourbon-espresso custard, baked golden, and finished with a smooth cream sauce. Perfect for a fancy occasion.
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Cooking tools:
- Ramekin
- Chef's knife
- Cutting board
- Mixing bowl
- Whisk
- Baking dish
- Baking sheet
- Oven
- Saucepan
- Stove
- Spoon
- Plastic wrap
- Refrigerator
Ingredients
- 3 beaten eggs
- 1 and 1/2 cups granulated sugar
- 2 tsp pure vanilla
- 2 tbsp light brown sugar
- 1 tsp cinnamon powder
- 1/4 cup butter, melted and unsalted
- 1 and 1/2 cups whole milk
- 1 cup thick cream
- 1/4 cup fresh espresso
- 1/4 cup bourbon with coffee flavor
- 1/2 cup pecans coated in sugar, chopped
- 10 slices stale brioche, cut into cubes
- 1 cup white sugar
- 115g melted butter, unsalted
- 2 cups heavy cream
- 1/4 to 1/2 cup bourbon or coffee-flavored liquor
- A pinch of nutmeg powder
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