1 1-lb loaf brioche
1 vanilla bean
1½ pints vanilla ice cream
⅔ cup sugar
½ tsp cinnamon
¾ cup water
Preheat oven to 350F. Grease a shallow 2-quart baking dish. Cut brioche into ¾ inch pieces and spread in an even layer in baking dish.
With a sharp paring knife, carefully split vanilla bean. Scrape seeds into a microwaveable bowl with ice cream. Discard pod. Warm ice cream and vanilla in microwave, using 30-second bursts, until ice cream is totally melted.
Whisk eggs, sugar, cinnamon, and water in a mixing bowl until mixture is a light yellow. Add ice cream to egg mixture and mix for about 1 minute until ingredients are well combined. Pour mixture over brioche, pressing cubes down so they are covered with mixture. Let stand 15 minutes.
Bake pudding for 30 to 35 minutes until top is browned. Let cool. Drizzle with caramel sauce or chocolate sauce and top with whipped cream.
Wine Recommendation – Tassel Ridge Oskyfizzante® Pink