Cut the brioche into medium-large dice cubes. About 1×1, place into a 2-quart casserole dish. In a bowl, whisk the sugar and the yolks together. In a separate bowl, place your chocolate. In a medium sauce pan, bring the cream to a boil. Continuously whisking, pour in half of the cream to the yolk mix. Pour the yolk mixture back into the pot and continue cooking until it reaches nappe stage (coats the back of a spoon). Once achieved nappe, pour the mix into the bowl with the chocolate. Add in the Dorda Sea Salt Caramel Liqueur into the hot mix and pour into the cubed brioche. Let the brioche soak for about an hour. Bake in the oven set at 325f for 30-35 minutes. When you place a knife in the center it should come out dry. Finish with vanilla ice cream and Dorda Sea Salt Caramel Sauce.