Salted Caramel Bread Pudding

Ingredients

• 1 lb stale brioche, torn into chunks
• 4 eggs
• 2 cups whole milk
• 1 cup heavy cream
• 3/4 cup sugar
• 1 tbsp vanilla extract
• 1/2 tsp cinnamon
• 1/2 tsp salt
• 1 cup sugar for the caramel
• 6 tbsp butter
• 1/2 cup cream for the caramel
• 1 tsp flaky salt

Instructions

1. 1

   Pile the torn brioche into a buttered baking dish, pressing it down lightly so it fills the corners.

2. 2

   Whisk the eggs, milk, cream, sugar, vanilla, cinnamon, and salt and pour it over the bread. Press the top down and let it soak thirty minutes.

3. 3

   Bake at 350°F for forty-five to fifty minutes, until the custard is set and the exposed edges are crisp and browned.

4. 4

   Melt the sugar for the caramel in a dry pan without stirring until it turns amber, then whisk in the butter and cream off the heat.

5. 5

   Pour the warm caramel over the pudding, scatter flaky salt across the top, and serve while everything is still warm.