Imagine a warm, golden bread pudding emerging from the oven, its rich aroma of cinnamon and vanilla filling the room.
The caramel drizzled over the top glistens, nestling into the soft, custard-soaked brioche, while a sprinkle of sea salt adds a tantalizing touch of contrast.
This dish is more than just a dessert; it’s a nostalgic embrace, reminiscent of family gatherings and comforting weekends at home. I remember a particularly hectic weeknight when this simple yet indulgent recipe saved the day, bringing everyone together around the table with smiles and satisfied appetites.
Whether you’re planning a cozy Sunday supper or need a quick, delightful treat to end a busy day, this Salted Caramel Bread Pudding is your go-to solution. Ready? Let’s cook!
Why You’ll Love It
- Delivers bold flavor with a perfect balance of sweet and salty.
- Utilizes pantry staples for a quick and easy dessert.
- Offers a comforting, warm treat that’s perfect for any occasion.
- Provides a versatile base for adding nuts or chocolate chips.
- Guarantees a crowd-pleasing dessert with minimal prep time.
Ingredients
- 1 loaf Brioche bread, cubed — use day-old for better absorption.
- 4 cups Whole milk — avoid low-fat for creaminess.
- 1 cup Heavy cream — adds richness to the custard.
- 1 cup Granulated sugar — adjust to taste if needed.
- 4 large Eggs — verify they’re fresh.
- 1 tablespoon Vanilla extract — use pure for best flavor.
- 1/2 teaspoon Ground cinnamon — enhances the dessert’s warmth.
- 1 pinch Salt — balances the sweetness.
- 1 cup Caramel sauce — homemade or store-bought is fine.
- 1 teaspoon Sea salt flakes — sprinkle for a salty-sweet contrast.
Step-by-Step Method
Preheat the Oven
Set your oven to 350°F (175°C) to guarantee it’s ready for baking. This temperature allows for even cooking, resulting in a perfectly set bread pudding.
Proper preheating is vital for achieving the desired texture and golden top. While the oven heats, you can proceed with the next steps of the recipe.
Prepare the Bread
Cube a loaf of brioche bread and place it in a large mixing bowl. Opt for day-old brioche for better absorption of the custard.
The bread cubes should be roughly uniform in size to guarantee even soaking and baking, which contributes to a consistent texture throughout the pudding.
Warm the Milk Mixture
In a medium saucepan, heat 4 cups of whole milk, 1 cup of heavy cream, and 1 cup of granulated sugar over medium heat.
Stir occasionally to dissolve the sugar and prevent scorching. Warm the mixture until it’s heated through but not boiling, as boiling could curdle the milk.
Whisk the Egg Mixture
In a separate bowl, whisk together 4 large eggs, 1 tablespoon of vanilla extract, 1/2 teaspoon of ground cinnamon, and a pinch of salt.
Guarantee the eggs are fully beaten and the ingredients are well incorporated. This mixture will form the base of the custard for the bread pudding.
Combine Milk and Eggs
Gradually whisk the warm milk mixture into the egg mixture.
Do this slowly to avoid cooking the eggs. The result should be a smooth, well-blended custard. This step is vital for achieving a creamy texture in the finished bread pudding.
Soak the Bread
Pour the custard mixture over the bread cubes in the mixing bowl.
Gently stir to guarantee all the bread is coated. Allow the mixture to sit for 10 minutes, which lets the bread absorb the custard thoroughly. This soaking step is essential for a moist and flavorful pudding.
Transfer to Baking Dish
Move the soaked bread and custard mixture into a 9×13-inch baking dish.
Spread it evenly to guarantee uniform baking. This step sets the stage for the bread to puff up and develop a beautiful golden crust in the oven.
Add Caramel and Sea Salt
Drizzle 1 cup of caramel sauce evenly over the top of the bread mixture.
Follow with a sprinkle of 1 teaspoon of sea salt flakes. The caramel adds sweetness and the sea salt enhances flavor depth, creating a delightful contrast in each bite.
Bake the Pudding
Place the baking dish in the preheated oven.
Bake for 45 minutes, or until the top is golden and set. The pudding should be slightly puffed and firm to the touch. Baking time may vary slightly based on oven variations, so keep an eye on the color and texture.
Rest and Serve
Allow the bread pudding to rest for 15 minutes after removing it from the oven.
This resting period helps the pudding set fully and makes for easier serving. For a decadent finish, serve warm with a scoop of vanilla ice cream or a dollop of whipped cream.
Ingredient Swaps
- For a dairy-free version, substitute whole milk and heavy cream with almond milk or coconut milk.
- Use a gluten-free bread option in place of brioche to make the dish suitable for those with gluten intolerance.
- Replace granulated sugar with coconut sugar or maple syrup for a different flavor profile or to align with specific dietary preferences.
You Must Know
- Preheat Oven: Always start by preheating your oven to 350°F (175°C) to guarantee even baking and that your bread pudding cooks correctly.
- Use Day-Old Bread: For the best texture, use day-old brioche bread as it absorbs the custard mixture more efficiently, resulting in a more flavorful dish.
- Gradual Mixing: Gradually whisk the warm milk mixture into the egg mixture to avoid cooking the eggs prematurely, guaranteeing a smooth and creamy custard.
- Rest Time: Allow the bread pudding to rest for 15 minutes after baking. This resting period helps the pudding set and enhances its flavors.
- Extra Indulgence: Serve the bread pudding warm, accompanied by a scoop of vanilla ice cream or a dollop of whipped cream for a truly decadent dessert experience.
Serving Tips
- Serve warm with a scoop of vanilla ice cream for extra indulgence.
- Drizzle additional caramel sauce on top just before serving.
- Garnish with fresh berries for a pop of color and freshness.
- Pair with a cup of strong coffee or a glass of dessert wine.
- Plate with a sprig of mint for a decorative touch.
Storage & Make-Ahead
Salted Caramel Bread Pudding can be stored in the fridge for up to 3 days in an airtight container.
For make-ahead convenience, prepare the dish up to the baking step.
Cover and refrigerate overnight.
It freezes well for up to 2 months.
Thaw in the fridge before reheating.
Reheating
To gently reheat salted caramel bread pudding, use the microwave in short bursts.
The oven at a low temperature also works well.
Alternatively, a stovetop with a double boiler can prevent drying.
Culinary Influence
Although the origins of bread pudding can be traced back to medieval Europe, its evolution into the salted caramel variety we adore today is a reflection of culinary creativity and cultural fusion.
I remember the first time I tasted this delightful dessert; its sweet, salty richness was unlike anything I’d tried before. The caramel melting into the warm bread, combined with a hint of sea salt, created a symphony of flavors that danced on my tongue.
This modern twist on an age-old recipe showcases how diverse ingredients and inspirations can come together in a single dish. It’s like a delicious conversation between different cultures, with the comforting familiarity of bread pudding speaking fluently with the luxurious allure of salted caramel.
Final Thoughts
Give this Salted Caramel Bread Pudding recipe a try and savor the perfect blend of sweet and salty flavors. Feel free to tweak the ingredients to suit your taste, and enjoy a warm, comforting dessert that’s sure to impress!
Frequently Asked Questions
Can I Use a Different Type of Bread Instead of Brioche?
Absolutely, you can swap brioche for other breads like challah or even a sturdy sourdough. I once used leftover croissants, and the flaky texture added a delightful twist. Experimenting with bread types can be quite fun!
How Can I Prevent the Bread Pudding From Becoming Soggy?
I’ve found that using slightly stale bread helps prevent sogginess. Let the custard soak for just the right time and guarantee your oven’s preheated. Trust me, it works every time for a perfectly textured dish!
What Are Some Alternative Toppings for This Bread Pudding?
I love experimenting with toppings. Try a sprinkle of toasted pecans for crunch, or drizzle chocolate sauce for extra indulgence. Fresh berries add a invigorating contrast, and a scoop of vanilla ice cream makes it heavenly.
Is It Possible to Make This Dessert Gluten-Free?
Yes, you can make it gluten-free! I’ve swapped brioche with gluten-free bread before, and it worked beautifully. The texture was slightly different but still delicious. Invite friends over and share this cozy, inclusive treat together!
Can the Bread Pudding Be Frozen for Later Use?
I’ve found freezing works wonders for preserving bread pudding’s deliciousness. Just wrap it tightly in cling film and foil. When you’re ready to enjoy, thaw overnight and reheat until warm. It’s like a cozy, homemade hug!
Salted Caramel Bread Pudding
Equipment
- 1 large mixing bowl
- 1 Whisk
- 1 9×13 inch baking dish
- 1 Medium saucepan
- 1 Wooden spoon
- 1 Measuring cups set
- 1 Measuring spoons set
- 1 Oven
Ingredients
- 1 loaf Brioche bread cubed
- 4 cups Whole milk
- 1 cup Heavy cream
- 1 cup Granulated sugar
- 4 large Eggs
- 1 tablespoon Vanilla extract
- 1/2 teaspoon Ground cinnamon
- 1 pinch Salt
- 1 cup Caramel sauce
- 1 teaspoon Sea salt flakes
Instructions
- Preheat the oven to 350°F (175°C).
- Place cubed brioche bread in a large mixing bowl.
- In a medium saucepan, heat the milk, heavy cream, and sugar over medium heat until warm but not boiling.
- In another bowl, whisk together eggs, vanilla extract, ground cinnamon, and a pinch of salt.
- Gradually whisk the warm milk mixture into the egg mixture until well combined.
- Pour the combined mixture over the bread cubes and let it soak for 10 minutes.
- Transfer the soaked bread mixture to a 9×13-inch baking dish.
- Drizzle caramel sauce evenly over the top of the bread mixture.
- Sprinkle sea salt flakes over the caramel layer.
- Bake in the preheated oven for 45 minutes or until the top is golden and set.
- Allow the bread pudding to rest for 15 minutes before serving.
Notes
