INGREDIENTS:

• 6 tbsp of unsalted butter
• 1 cup sugar
• ¼ cup water
• 1 small loaf brioche (4 to 5 ounces), cut in 3/4-inch cubes
• 1½ pints vanilla ice-cream

INSTRUCTIONS:

1. Line a baking sheet with parchment paper, and set aside.
2. In a medium saucepan over medium-high heat, combine the butter sugar, and water. Stir until sugar is dissolved, about 2 minutes.
3. Allow sugar mixture to boil, and caramelize until the syrup is a medium amber colour, about 4 minutes. Remove from heat.
4. Add the cubes of brioche a handful at at time, adn stir to coat.
5. When all the croutons are coated, transfer to prepared baking sheet. Quckly spread croutons so they are not touching. Let cool.
6. To serve, fill four serving dishes with ice-cream; garnish with caramel croutons.

THE SECRET:

Freeze these little delights on the cookie sheet. Then bag them. Pull them out with the ice-cream whenever needed.