Salted Caramel Bread Pudding Recipe
Introduction
Salted caramel bread pudding is a comforting dessert that combines soft bread soaked in a creamy custard with the rich flavor of caramel. It’s easy to make and perfect for cozy evenings or special occasions.
Ingredients
- 4 cups bread, cubed
- 2 cups milk
- 3 large eggs
- 1 cup caramel sauce, plus extra for drizzling
- 1/2 teaspoon salt (optional, to enhance the salted caramel flavor)
Instructions
- Step 1: In a large bowl, whisk together the milk, eggs, caramel sauce, and salt until fully combined to make the custard.
- Step 2: Place the cubed bread in a greased baking dish and pour the custard mixture evenly over the bread. Press down gently to help the bread soak up the custard.
- Step 3: Let the bread soak for about 15 minutes, then bake at 350°F (175°C) for 45-50 minutes, or until the custard is set and the top is golden brown.
- Step 4: Remove from the oven and drizzle extra caramel sauce over the warm pudding before serving.
Tips & Variations
- Use day-old or slightly stale bread for the best texture as it absorbs the custard without becoming too soggy.
- Try adding chopped nuts or dried fruit for added texture and flavor.
- If you prefer a less sweet version, reduce the amount of caramel sauce in the custard mixture.
- For an extra hint of warmth, add a teaspoon of cinnamon or pumpkin spice to the custard.
Storage
Store leftover bread pudding in an airtight container in the refrigerator for up to 3 days. Reheat individual portions in the microwave or warm in the oven at 325°F (160°C) until heated through. Add a fresh drizzle of caramel sauce before serving.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use any type of bread for bread pudding?
Yes, sturdy breads like French bread, brioche, or challah work best because they absorb the custard well without falling apart.
How can I make the pudding ahead of time?
You can prepare the custard-soaked bread in the baking dish, cover it, and refrigerate overnight. Bake it fresh the next day for easier preparation and enhanced flavor.
PrintSalted Caramel Bread Pudding Recipe
This Salted Caramel Bread Pudding is a deliciously comforting dessert that combines soft, custard-soaked bread with a rich salted caramel sauce. Perfectly baked until golden and topped with a decadent caramel drizzle, it’s a satisfying treat ideal for cozy gatherings or a sweet indulgence any time of year.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 10 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
For the Bread Pudding Custard
- 6 cups of day-old bread, cut into cubes (about 12 slices, preferably brioche or challah)
- 2 cups whole milk
- 3 large eggs
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
For the Salted Caramel Sauce
- 1 cup granulated sugar
- 6 tablespoons unsalted butter, cut into pieces
- 1/2 cup heavy cream
- 1 teaspoon sea salt
Instructions
- Prepare the Custard: In a mixing bowl, whisk together the eggs, milk, granulated sugar, vanilla extract, and salt until fully combined and smooth. This custard mixture will soak into the bread to create a creamy texture.
- Assemble the Bread Pudding: Place the cubed bread evenly in a greased baking dish. Pour the custard mixture over the bread, pressing down gently with a spatula or your hands to ensure the bread absorbs the liquid. Let it sit for about 15 minutes to fully soak.
- Bake the Pudding: Preheat your oven to 350°F (175°C). Bake the soaked bread pudding uncovered in the oven for 45-50 minutes, or until the custard is set and the top is golden brown.
- Make the Salted Caramel Sauce: While the pudding bakes, heat the granulated sugar in a medium saucepan over medium heat, swirling the pan occasionally until the sugar melts into an amber-colored liquid. Carefully add the butter and stir until melted and combined. Slowly pour in the heavy cream while stirring continuously to create a smooth sauce. Remove from heat and stir in the sea salt. Let it cool slightly.
- Serve: Once the bread pudding is done baking, remove it from the oven and allow it to cool for a few minutes. Drizzle the warm salted caramel sauce generously over the pudding before serving for a luscious finish.
Notes
- Day-old or slightly stale bread works best for bread pudding as it absorbs the custard better.
- You can prepare the custard and assemble the pudding a day ahead and refrigerate before baking to enhance flavors.
- Adjust the salt in the caramel sauce to your taste preference for a sweeter or more salted caramel.
- For a richer pudding, substitute half of the milk with heavy cream in the custard.
- Serve warm with a scoop of vanilla ice cream or whipped cream for extra indulgence.
Keywords: Salted caramel, bread pudding, custard dessert, baked dessert, caramel sauce
