Food & Cooking Recipes Breakfast & Brunch Recipes Bread Recipes Ice Cream with Caramel Brioche Croutons 3.1 (7) Add your rating & review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on June 12, 2017 Print Rate It Share Share Tweet Pin Email Photo: LISA HUBBARD Servings: 4 Croutons of caramel-coated brioche accompany scoops of vanilla ice cream. Ingredients 6 tablespoons unsalted butter 1 cup sugar ¼ cup water 1 small loaf brioche (4 to 5 ounces), cut into ¾-inch cubes 1 ½ pints vanilla ice cream Directions Line a baking sheet with parchment paper, and set aside. In a medium saucepan over medium-high heat, combine the butter, sugar, and water. Stir until sugar is dissolved, about 2 minutes. Allow sugar mixture to boil, and caramelize until the syrup is a medium amber color, about 4 minutes. Remove from heat. Add the cubes of brioche a handful at a time, and stir to coat. When all croutons are coated, transfer to prepared baking sheet. Quickly spread croutons so they are not touching. Let cool. To serve, fill four serving dishes with ice cream; garnish with caramel croutons. Rate it Print