Salted Caramel Bread Pudding
User Reviews
4.9
Salted Caramel Bread Pudding
Description
Salted Caramel Bread Pudding combines cubes of brioche or challah bread in a custard base of half-and-half, eggs, and vanilla, enhanced by melted butter and a blend of brown and white sugars. After soaking and resting in the refrigerator, the bread absorbs the custard, resulting in a soft but structured interior. The pudding bakes covered before finishing uncovered to achieve a golden crust on top. A salted caramel sauce made by melting butter, brown sugar, heavy cream, and sea salt is prepared separately and served alongside or drizzled over the pudding.
The caramel sauce provides a sweet and slightly salty counterpoint to the creamy bread pudding, offering a rich and smooth texture. The recipe suits dessert occasions where a comforting baked sweet with a balance between sugary and savory notes is desired.
The pudding should be refrigerated during the soaking stage to allow the liquids to penetrate the bread well, which ensures an evenly moist custard during baking. Baking times are adjusted to develop a golden top without drying out the interior custard.
Ingredients
Bread Pudding:
- 8 - 10 cups brioche bread cut into 2-inch cubes, or challah bread
- 4 cups half-and-half may substitute whole milk
- 5 egg slightly beaten
- 2 Tablespoons vanilla
- 12 Tablespoons butter 3/4 cup, Melted
- 1 1/4 cup brown sugar
- 1/4 cup sugar
Caramel Sauce:
- 1/2 cup butter
- 1/2 cup brown sugar
- 1/2 cup heavy cream
- 1 t. sea salt flakes
Instructions
- Preheat oven to 350 degrees.
- Put bread pieces in large mixing bowl.
- In a small bowl, whisk together half-n-half, eggs, and vanilla extract.
- Pour egg-milk all over the bread, tossing it gently. Pour into greased 9 x 13 baking pan.
- In a medium saucepan, melt butter over medium heat. Once the butter is melted, remove from heat and add brown sugar and sugar and whisk until glossy smooth. Pour butter-brown sugar mixture all over bread pudding and toss gently.
- Cover the baking dish with aluminum foil and place in the refrigerator for 1 hour to allow the bread time to soak up the liquid. Remove from the refrigerator and bake for 45-55 minutes. Remove the foil and bake for an additional 10 - 15 minutes or until the bread pudding is golden brown. Set the pudding aside while you prepare the salted caramel sauce.
- To make the salted caramel sauce:
- Melt butter in medium saucepan over medium heat. Remove from heat and stir in brown sugar and whisk until smooth. Stir in heavy cream and sea salt flakes until smooth.
- Pour glaze over caramel bread pudding. Serve warm.
- May top with fresh whipped cream.
User Reviews
Overall Rating
4.9
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