Recipe: Salted Caramel Bread Pudding
Ingredients
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)
Details
Time:
1 hour
Serves:
4
Rating:
Directions
For the Bread Pudding:
- 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.
- 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.
- Whisk the eggs together in a small bowl. Pour into the cooled milk mixture and whisk until the ingredients are thoroughly combined.
- 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!
- 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:
- 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.
- 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.
- 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.
- Whisk in the butter, salt, and bourbon. Pat yourself on the back and serve that sauce with the bread pudding and ice cream.
- 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.