Caramelized Brioche

5 from 4 votes

This Caramelized Brioche is crunchy on the outside and soft on the inside, soaked in melted butter and sweetened condensed milk and baked until crispy and caramelized.

Prep Time10

Cook Time23

Soaking Time1

Total Time1 33

Course: Dessert

Cuisine: American

Servings: or more

Calories: 296kcal

Author: Lauren Skardal

Ingredients

1 loaf Brioche
½ cup butter (1 stick)
1 14oz can sweetened condensed milk
2 tablespoon brown sugar
powdered sugar optional
raspberry jam optional
vanilla or caramel ice cream optional

Instructions

Using a bread knife, carefully remove outer crust from the brioche.
Cut into bricks about 2-3 inches long, 1 ½ inches wide, and 2 inches high. The exact size of the brick doesn't matter. You just don't want it too small or they may burn in the oven. You'll also just have to work with whatever size brioche you can find at the store.
Place the brioche bricks in a single layer in a square baking dish.
Melt the butter in a glass measuring pitcher. Pour the butter over the brioche bricks in the baking dish. Then pour the can of sweetened condensed milk over the bricks. Using a butter knife gently nudge the bricks around so that the sweetened condensed milk gets in between the brioche so it can soak up all the milk. Let sit for one hour, or preferably overnight.
Preheat oven to 350°F.
Remove the brioche bricks from the square baking dish. Allow excess liquid to drip off and place on a baking sheet. Bake for 20 minutes.
Remove from the oven and sprinkle brown sugar on top. Dab the brown sugar tops with water and lightly dissolve the brown sugar.
Preheat the oven to a low broil. Broil on the middle rack for 2-3 minutes or until golden brown. Watch carefully so it does not burn.
Remove from the oven and immediately remove from the sheet pan. If you wait until it cools, the excess liquid will harden on the pan and become much more difficult to remove. You can cut off any extra condensed milk that melted onto the pan/brioche before serving.
Dust with powdered sugar and serve with jam and a scoop of ice cream (optional). If serving with ice cream, spoon the ice cream over the brioche so that it starts to melt in – yum!

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