Salted Caramel Bread Pudding

• 6 cups cubed day-old bread
• 2 cups milk
• 1 cup heavy cream
• 1 cup packed brown sugar
• 4 large eggs
• 1 teaspoon vanilla extract
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 1/2 cup salted caramel sauce
• 1/4 cup unsalted butter, melted
• 1/4 cup granulated sugar for topping
• Flaky sea salt for garnish

Steps

1. 1 Preheat oven to 350°F. Grease a 9x13 inch baking dish.
2. 2 In a large bowl, combine bread cubes and set aside.
3. 3 In a medium saucepan, warm milk, heavy cream, and brown sugar over medium heat until sugar dissolves. Do not boil.
4. 4 Whisk eggs, vanilla, cinnamon, and salt in a separate bowl.
5. 5 Slowly pour the warm milk mixture into the eggs, whisking constantly.
6. 6 Pour the custard mixture over the bread cubes, ensuring all pieces are coated. Let sit for 10 minutes.
7. 7 Stir in the salted caramel sauce and melted butter.
8. 8 Transfer mixture to prepared baking dish and sprinkle granulated sugar evenly over the top.
9. 9 Bake for 45 minutes or until set and golden brown.
10. 10 Remove from oven, sprinkle with flaky sea salt, and let cool slightly before serving.

Nutrition

Tips

• Use any type of bread you have on hand, but day-old bread works best.
• Make ahead by baking and refrigerating up to 2 days before serving.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a 300°F oven until warmed through.

Serving Suggestions

• Serve with a scoop of vanilla ice cream.
• Pair with a hot cup of coffee or tea for an ultimate treat.

FAQ