Directions

For the Bread Pudding:

1. Preheat the oven to 350 °F. Spread the torn brioche in a shallow 2-quart baking dish and butter it.

2. Scoop ice cream into a glass bowl and microwave in 20-second bursts, stirring after each, until melted.
3. Incorporate the eggs, sugar, and ¾ cup water.
4. Transfer the custard over the brioche and set aside for 15 minutes, pressing the bread to submerge it in the custard.
5. Bake for 30 to 35 minutes or until the top is golden brown.
6. Allow to cool down slightly.

For the Caramel Sauce:

1. Mix 2 tablespoons of water and sugar in a medium saucepan.

2. Cook the mixture over medium heat until sugar dissolves, swirling the pan and brushing down the sides with a wet pastry brush.

3. Cook by occasionally stirring for 5 minutes or until a medium amber caramel forms.
4. Stir in the heavy cream and cook for 1 to 2 minutes, constantly whisking until the caramel is smooth.
5. Before adding the whiskey and salt, allow it to cool down for a few minutes.
6. Serve warm with caramel sauce.