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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
Melissa, I went to the store after work today to get all of the ingredients for this. Right up my alley, nice and fattening. It looks so good and very delicious too. I can’t wait to make this tomorrow night when I get home from work….
You might want to check instruction #6. Dish has been refrigerated, but you say to remove it from the oven and bake……….
Will 2 loaves of brioche or challah make enough for 8 to 10 cups?
Having a problem finding salt flakes, what can I use for substitute?
This dessert looks so delicious! I’m confused by Step No. 6, though. You say to put the casserole dish in the refrigerator for 1 hour to soak up the liquid. Then the next step says to remove from the oven.” Did you mean to say to remove the dish from the refrigerator? I certainly don’t want to mess up this recipe!
I made this last night for a dinner party. It was delicious! Everyone loved it! Some said it was the best bread pudding they ever had. I followed the recipe exactly, because that is what I do. 🙂 There was only one variation. I made the bread pudding and mixed up the caramel sauce but didn’t pour it over the pudding until after dinner. I kept the pudding warm in the oven and heated up the sauce in the microwave. I’m not sure if the caramel sauce would have been thicker if I had poured it over the bread pudding right away. It tasted good either way! Thank you for the recipe. I’m sure I will make it again.
This bread pudding is the best I have ever eaten. I made it for dessert for my dinner guests and served it warm on a cold, snowy night. Perfect! Will definitely be making again.
I made this for my family on New Year’s Day, and it was just incredible. It turned out perfect – moist with the most delicious flavor.
I have two questions. I am wanting to use a basic homemade bread recipe as the bread and was wondering if any adjustments would be required.
Also I need serving portions cut way down I’m normally only one at home about 95% of the time til hubs retires .
My family and friends love love love this. I have to make it for just about every event I got to. My nephew claims it is the best thing he ever ate. Lol