Rebel Float Cream Soda Caramel (Print Version)

Soft brioche with cream soda and caramel swirls, finished golden and served warm for comforting delight.

# Components:

→ Bread & Dairy

01 - 8 cups day-old brioche or challah, cubed
02 - 2 cups whole milk
03 - 1 cup heavy cream
04 - 4 large eggs
05 - 1/2 cup unsalted butter, melted

→ Sweeteners & Flavorings

06 - 1 cup granulated sugar
07 - 1/2 cup Rebel Float Cream Soda (or other vanilla cream soda)
08 - 1/2 cup caramel sauce, plus extra for serving
09 - 2 tsp pure vanilla extract
10 - 1/2 tsp salt

→ Optional Garnishes

11 - Whipped cream
12 - Extra caramel sauce

# Preparation Steps:

01 - Preheat oven to 350°F (175°C). Grease a 9x13-inch baking dish with butter.
02 - In a large bowl, whisk together eggs, granulated sugar, vanilla extract, and salt until well combined.
03 - Add milk, heavy cream, cream soda, and melted butter to the egg mixture. Whisk until smooth.
04 - Arrange bread cubes in the prepared baking dish. Pour the custard mixture evenly over bread. Gently press down to ensure all pieces are soaked.
05 - Drizzle 1/2 cup caramel sauce evenly over the top and gently swirl with a knife or spoon.
06 - Let the mixture rest for 10 minutes to allow the bread to fully absorb the custard.
07 - Bake for 35-40 minutes, or until the pudding is puffed, golden brown, and set in the center.
08 - Remove from oven and let cool slightly. Serve warm, topped with extra caramel sauce and whipped cream if desired.

# Expert Advice:

01 -
  • Ready in under an hour using simple ingredients
  • Makes your kitchen smell absolutely heavenly
  • Perfect make-ahead dessert for entertaining
  • Customizable with different bread types and mix-ins
02 -
  • Can be made up to a day ahead and reheated
  • Contains approximately 420 calories per serving
  • Works with many types of bread leftover bread
  • Creates an impressive dessert with minimal effort
03 -
  • For extra flavor dimension, toast your bread cubes in the oven for 5-7 minutes before assembling
  • Let the pudding rest for 15 minutes after baking for easier serving and better texture
  • Always bring refrigerated ingredients to room temperature before mixing for the smoothest custard

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