Salted Caramel Bread Pudding
Equipment
- 1 large mixing bowl
- 1 Whisk
- 1 9x13 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 9x13-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
For a richer flavor, consider using day-old brioche bread as it absorbs the custard better. You can make your own caramel sauce or use store-bought for convenience. Serve the pudding warm with a scoop of vanilla ice cream or a dollop of whipped cream for an extra indulgent treat. If you prefer a firmer texture, slightly reduce the amount of milk in the custard mixture.
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