Salted Caramel Bread Pudding

Introduction

Imagine a dessert that combines the plush comfort of freshly baked bread with the decadent allure of salted caramel—the result is our Salted Caramel Bread Pudding. This delightful dish begins with cubes of buttery brioche or challah, soaked in a rich custard of half-n-half, eggs, and a splash of vanilla, creating a base that’s both tender and flavorful. What sets this bread pudding apart is the homemade salted caramel sauce, a silky blend of butter, brown sugar, and cream, finished with a touch of sea salt to enhance its sweetness.

The process of creating this dessert is a joyful journey through texture and taste. The bread cubes, saturated with the creamy egg mixture, transform under the heat of the oven into a golden, custard-soaked delight. The final touch, a generous drizzle of warm, glossy salted caramel sauce, ensures each bite is irresistibly sumptuous. It’s a perfect dessert for any occasion, whether it’s a festive family gathering or a cozy night in.

Serving this bread pudding warm brings out its lush texture and the molten charm of the caramel, making it a hit among both kids and adults. Top it off with a dollop of fresh whipped cream for an extra layer of luxury. Now, let’s walk through the simple steps to bring this comfort classic to your table with ease and flair.

Salted Caramel Bread Pudding Recipe

Ingredients

• Bread Base:
• 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 Extract
• 12 Tablespoons Butter (melted, 3/4 cup)
• 1 ¼ cups Brown Sugar
• ¼ cup Sugar
• Salted Caramel Sauce:
• ½ cup Butter
• ½ cup Brown Sugar
• ½ cup Heavy Cream
• 1 teaspoon Sea Salt Flakes

Instructions

1. Prepare the Bread Base:

• Preheat your oven to 350 degrees Fahrenheit.
• Place bread cubes in a large mixing bowl.
• In a small bowl, whisk together half-n-half, eggs, and vanilla extract.
• Gently pour the egg-milk mixture over the bread, tossing to coat. Transfer to a greased 9 x 13-inch baking pan.
• In a medium saucepan, melt butter over medium heat. Remove from heat; whisk in brown sugar and sugar until smooth. Pour this mixture over the bread in the pan, tossing gently to combine.
• Cover the baking dish with aluminum foil and refrigerate for 1 hour to allow the bread to absorb the liquid.

1. Bake:

• Remove the bread pudding from the refrigerator. Bake, covered, for 45-55 minutes.
• Uncover and bake for an additional 10-15 minutes, or until the top is golden brown.

1. Make the Salted Caramel Sauce:

• While the pudding bakes, prepare the sauce. Melt butter in a medium saucepan over medium heat. Remove from heat; stir in brown sugar until smooth. Mix in heavy cream and sea salt flakes until well combined.

1. Finish and Serve:

• Pour the warm salted caramel sauce over the baked bread pudding.
• Serve warm, optionally topped with fresh whipped cream for added indulgence.

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