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Preheat the oven to 350°.
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Butter a 2-quart baking dish and sprinkle the torn brioche in it.
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Scoop ice cream into a bowl and warm in the microwave until melted.
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Whisk in the eggs, sugar and 3/4 cup of water.
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Pour custard over the bread and let stand for 15 minutes. Press bread down to submerge.
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Sprinkle crushed walnuts on top.
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Bake the bread pudding for 30 to 35 minutes, until the top is browned.
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Meanwhile, combine all sauce ingredients in 1-quart saucepan. Cook over medium heat, stirring occasionally, until mixture thickens and comes to a full boil (5 to 8 minutes).
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Pour over the baked bread or spoon over individual servings.
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For extra pizzazz, top with sliced bananas, a scoop of Millie’s ice cream and fresh whipped cream.