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Salted Caramel Bread Pudding is a decadent dessert made with brioche or challah bread, half-n-half, eggs, butter, and brown sugar topped with a silky smooth salted caramel sauce.
Bring on all the salted caramel! There’s something so comforting about a warm bowl of bread pudding. This popular dessert came about many, many years ago when bakers had to figure out what to do with the crusty day-old bread. They decided that soaking the bread in milk and eggs and baking it make a decadent, melt-in-your-mouth pudding-like texture. This Salted Caramel Bread Pudding takes it a step further and is drizzled with a homemade salted caramel sauce. Oh my goodness!
So how do you make this sweet Salted Caramel Bread Pudding?
Start with brioche or challah bread. What is brioche or challah bread? Brioche is a pastry of French origin that is similar to a highly enriched bread, and whose high egg and butter content give it a rich and tender crumb. Challah bread is very similar except it uses oil instead of butter and more eggs. Both types of bread work beautifully in this salted caramel bread pudding. You can even use french bread but you may need a tad more butter and sugar.
Soak brioche or challah bread in half-n-half, eggs, butter, brown sugar, and vanilla. You may substitute whole milk for half-n-half if needed. This is baked until golden brown.
Make an easy salted caramel sauce. This salted caramel sauce uses butter, brown sugar, heavy cream, and sea salt. This is drizzled all over the warm caramel bread pudding when you are ready to serve it. You may even top with freshly whipped cream.
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Salted Caramel Bread Pudding
Ingredients
Bread Pudding:
- 8 - 10 cups Brioche or Challah Bread cut into 2-inch cubes
- 4 cups Half-n-Half may substitute whole milk
- 5 Eggs 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.
Nutrition information is automatically calculated, so should only be used as an approximation.
I hope you all have a wonderful, relaxing Sunday! Enjoy this heavenly and decadent Salted Caramel Bread Pudding with the family. Happy Baking! xo
I have made this recipe exactly as written (used 1 and 1/2 loaves of challah) twice, and both times people said it was the best dessert they had ever had- even the “not-big-fans-of-dessert” people! A definite crowd-pleaser and keeper.
Made this recipe at a family gathering and it was a hit! My whole family loved it. I’ll be making it again and again.
Hi everyone, I Made this bread pudding for Sunday dinner it was the best bread pudding I have ever made. EZ to follow instructions. I also made the caramel syrup and for those that wanted brandy custard.
Thank
you thank you thank you this recipes it’s hard to find some of the old fashioned recipes. GIRL did you do it
I have been making my own version of this for several years. I do not like raisins so I tried cherries instead…. OMG!!!
Try craisins with orange sauce.
Made this today,it was wonderful! Instead of half and half,I used international delight Carmel coffee creamer. And sliced 2 bananas that were getting to ripe.
It was a little sweet,but you eat less and it lasts longer. Lol
Amazing! I sprinkled a few mini chocolate chips over it when it came out of the oven, then the salted caramel sauce. Served it slightly warm with vanilla bean ice cream…. sinful!
This was soooo good! Made this today and it was amazing. I should have eaten it right away, I don’t think it was quite as good after it sat for a bit, but it was delicious. Especially that sauce! Everyone loved it. And I liked that it didn’t have raisins lol.
Can I make this ahead?
Hi Janet! You sure can. It does reheat nicely. It may dry out just a tad in the refrigerator but pouring the caramel over it will solve the issue. I hope that helps!
How would you reheat this?
Thank you
Looks delicious, plan on making for thanksgiving!
I have one question though, for the bread pudding butter mix, is it 12 tablespoons plus 3/4 of a cup of butter, or is it just 12 tablespoons or 3/4 cup?
12 tablespoons of butter is equal to 3/4 cups of butter
My bread pudding collapsed when I took it out of the oven. I followed all the directions exactly as written. Anyone else have this problem ? Have a solution ? I made this recipe twice and it collapsed both times. I used brioche bread as suggested.
I’ve never used the bread it calls for I use loaf bread but I don’t know if it can fall it’s cooked bread it’s going to be a little lumpy and when I pour the sauce on it it kinda levels out
Made this today and it was wonderful! Left out the 1/4 cup sugar and topped it with vanilla ice cream and the caramel sauce. Would definitely make this again. My husband said it was better than what we had in an upscale restaurant.
My husband and father said the same thing. It was amazing. I added a bit of cinnamon. Next time I might add a few raisins.