Salted Caramel Bread Pudding

Spongy and moist bread pudding layered with sweet cinnamon brioche and topped with a simple salted caramel sauce.

Salted Caramel Bread Pudding

Recipe: Salted Caramel Bread Pudding

Salted Caramel Bread Pudding


1/2 loaf day-old brioche bread (about 6 slices)
2 cups milk (I used whole)
2 tablespoons butter
1 teaspoon vanilla extract
1 teaspoon cinnamon
Pinch nutmeg
Pinch salt
1/3 cup granulated sugar
2 large eggs

For the Salted Caramel Sauce:
1 cup granulated sugar
1/4 cup water
1/2 cup heavy cream
1 tablespoon butter
1/2 teaspoon salt
1 tablespoon bourbon (optional, but delicious)


1 hour




For the Bread Pudding:

  1. Preheat the oven to 350º F. Butter a medium casserole dish (4-6 cups). Chop the bread into 2-inch cubes and place in the dish.
  2. Meanwhile, in a medium saucepan on the stove, or in a microwave-safe bowl in the microwave, heat the milk, butter, vanilla, cinnamon, nutmeg, salt, and sugar until the butter melts. This should take 2-3 minutes in the microwave – stop every minute and check. Don’t let the mixture boil. Whisk the mixture once the butter is melted to make sure it’s all incorporated. Let cool for about 5 minutes.
  3. Whisk the eggs together in a small bowl. Pour into the cooled milk mixture and whisk until the ingredients are thoroughly combined.
  4. Pour the milk/egg mixture over the cubed bread in the casserole dish. Bake for 35-45 minutes, until the top is golden brown but the center is still a bit wobbly. Drizzle with salted caramel sauce; serve warm with vanilla ice cream and extra sauce!
  5. Store any leftover bread pudding in the fridge for up to 2 days. Reheat in the microwave – it’ll be just as delicious.


For the Salted Caramel Sauce:

  1. In a medium saucepan stir together the sugar and water, then heat over medium heat. DO NOT STIR. You can swirl it a little from time to time, but don’t stir or whisk it. The mixture will come to a boil and be very bubbly.
  2. Continue to cook the sugar until it has turned a dark amber hue, about 8-10 minutes. While it’s cooking, measure out your heavy cream and butter, salt, and bourbon (if using), and a whisk. Things need to happen fast once you reach the right color or else the sugar will burn.
  3. As soon as a dark amber hue is reached, remove pan from the heat and whisk in the heavy cream – whisk vigorously. It will crackle loudly and seem like it’s curdling but keep whisking!! After 10-15 seconds or so of whisking, caramel sauce will emerge in your pan.
  4. Whisk in the butter, salt, and bourbon. Pat yourself on the back and serve that sauce with the bread pudding and ice cream.
  5. Store any leftover sauce in a sealed jar or container in the fridge for up to 2 weeks – slather on ice cream, cookies, cake, oatmeal…or just your spoon.