Salted Caramel Bread Pudding
Salted Caramel Bread Pudding is a decadent dessert made with brioche or challah bread, half and half, eggs, butter, and brown sugar topped with a silky smooth salted caramel sauce.
For the Bread Pudding:
- 1 teaspoon cinnamon
- Pinch salt
- 2 tablespoons butter
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 loaf day-old brioche bread (about 6 slices)
- 2 cups milk (I used whole)
- Pinch nutmeg
- 1/3 cup granulated sugar
For the Salted Caramel Sauce:
- 1/2 teaspoon salt
- 1/4 cup water
- 1 tablespoon butter
- 1/2 cup heavy cream
- 1 cup granulated sugar
- 1 tablespoon bourbon (optional, but delicious)
For the bread pudding:
First, preheat the oven to 350 degrees F. Butter a medium saucepan (4-6 cups). Cut the bread into 2-inch cubes and place it in the dish.
Then, meanwhile, in a medium pot on the stovetop or in a microwave-safe bowl, heat the milk, butter, vanilla, cinnamon, nutmeg, salt, and sugar until just heated through. that the butter melts. It should take 2-3 minutes in the microwave - stop every minute and check. Do not let the mixture boil. Whisk the mixture after the butter has melted to make sure it is fully incorporated. Let cool for about 5 minutes.
Whisk the eggs together in a small bowl. Pour into the cooled milk mixture and whisk until the ingredients are combined.
Pour the milk/egg mixture over the bread cut into cubes in the casserole dish. Bake, 35 to 45 minutes, until the top, is golden but the center is still a little wobbly. Drizzle with the salted caramel sauce; serve hot with vanilla ice cream and an extra sauce!
Store leftover bread pudding in the refrigerator for up to 2 days. Reheat in the microwave - it will be just as delicious.
For the salted caramel sauce:
First, in a medium saucepan (I recommend a stainless steel saucepan to see what happens), combine the sugar and water, then heat over medium heat. DO NOT SHAKE. You can spin it around a bit every now and then, but don't stir or whip it. The mixture will bring to a boil and will be very sparkling.
Then, continue to cook the sugar until it turns a dark amber color, about 8 to 10 minutes. While cooking, measure out your heavy cream, butter, salt, and bourbon (if using any) and take a whisk.
Things have to happen quickly once you hit the right color or the sugar will burn.
As soon as a dark amber shade is reached, remove the pan from the heat and stir in the heavy cream -
whisk vigorously. It will crackle loudly and look curdled, but keep whipping !! After about 10 to 15 seconds of whipping, a delicious caramel sauce will emerge in your pan.
Stir in the butter, salt, and bourbon. Pat yourself on the back and serve this sauce with the bread pudding and ice cream.
Store leftover sauce in a jar or sealed container in the fridge for up to 2 weeks - apply ice cream, cookies, cakes, oatmeal ... or just your spoon. Happy Cooking Time.