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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 several of these bread puddings and the only thing I’ve changed is I use heavy cream that I make in place of the half and half cause I don’t ever have half so instead of making half and half I just use the homemade heavy cream just because I like the creamier and richer taste because this recipe doesn’t need any help it’s perfect just like it is my husband just likes the richer taste. Thank you for the best bread pudding I have ever made or tasted!!!
So delicious! I used brioche hamburger buns and the pudding was so fluffy. Will be go to for bread pudding!
Soo Amazing!!! I’ve made this twice now and everybody loves it!! My twin great granddaughters can’t wait for Grt Grandma to make it again..
Is it possible to make this ahead of time? Or does the Carmel sauce need to be made before serving?
It came out wonderfully.
Made this today, exactly per recipe. It is scrumptious!! Thank you for the recipe, it’s a keeper ????
Can I make the bread pudding the night before and then bake it in the morning?
Yes
I made this for a dinner party. One of the guests texted me the next morning to say she dreamt about it, it was so good. She already asked for it for her birthday in ten months!
My first time making bread pudding and this recipe did not disappoint! Even my husband who isn’t a huge fan of desserts like this really enjoyed it! The salted caramel sauce was perfect ????
Question though: what is the best way to store this dessert after it’s made? Room temp or fridge? And how long is it good for?
Store in the refrigerator. It should be good for 3-4 days
Dumb question but how much is 8-10 cups of brioche bread?
I made this with the addition of a teaspoon of nutmeg, & for more flavour I used Madagascar bourbon vanilla bean paste, I made the first caramel & mixed it in with the bread pudding as directed but didn’t make the caramel !! I also put some bourbon barrel maple syrup on top & some (unwhipped) whipping cream on top of that…. It is just to die for….any leftovers I warmed in the microwave a healthy slice at a time….delicious!!!!