Salted Caramel Bread Pudding
Stale brioche soaked in vanilla custard, baked until the top is crisp and the middle is soft as pudding, then flooded with salted caramel. It is the best possible use for bread that is a day or two past its prime.
- Course
- Desserts
- Time
- 1 hr 20 min
- Servings
- 8
Cooking Notes
- Use bread that is slightly dry so it can absorb the custard without immediately dissolving. Fresh, very soft bread tends to collapse and create a heavier pudding.
- Let the bread soak long enough for the custard to reach the centers of the pieces, but keep some visible texture rather than stirring until the bread becomes a paste.
- Bake until the edges are set and the middle is custardy rather than dry, then add salted caramel at serving or near the end so its flavor stays distinct from the pudding base.
Recipe Card
Salted Caramel Bread Pudding
By Gabriella
- Category
- Desserts
- Total Time
- 1 hr 20 min
- Difficulty
- Easy
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
Pile the torn brioche into a buttered baking dish, pressing it down lightly so it fills the corners.
- 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
Bake at 350°F for forty-five to fifty minutes, until the custard is set and the exposed edges are crisp and browned.
- 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
Pour the warm caramel over the pudding, scatter flaky salt across the top, and serve while everything is still warm.
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