Preheat oven to 350°F. Grease shallow 2-quart baking
dish. Cut brioche into ¾-inch pieces and spread in even layer in baking dish.
Carefully split vanilla bean with sharp paring knife. Scrap seeds into seeds
into microwaveable bowl with ice cream. Discard pod. Warm ice cream mixture in
microwave, using 30-second bursts, until ice cream is completely melted. Whisk
eggs, sugar, cinnamon, and water in mixing bowl until mixture is light yellow.
Add ice cream. Mix about 1 minute until ingredients are well combined. Pour
over brioche, pressing cubes down so
they are covered with ice cream 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. Top with whipped cream. Serves 8.
Wine Recommendation: Tassel Ridge Oskyfizzante® Pink