Salted Caramel Bread Pudding
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.
Servings: 12
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.