Start by making the salted caramel. In a saucepan, melt Danish Creamery unsalted butter, light brown sugar, sea salt, and heavy cream. Bring it to a boil, then reduce heat to medium and simmer for 2 minutes, stirring constantly. Remove from heat and let it cool slightly.
In a large mixing bowl, whisk together half-and-half, eggs, brown sugar, granulated sugar, melted unsalted butter, and vanilla extract until smooth.
Slice the challah bread into 1/2 inch pieces. Arrange them in a 12-inch round baking dish, ensuring a slight overlap. Pour the custard over the bread. Drizzle half of the caramel sauce and save the rest for later. Cover and refrigerate overnight.
Preheat the oven to 350 degrees F.
Remove the cover and bake for 35-40 minutes or until golden brown. Heat the reserved caramel sauce and pour it over the bread pudding. Garnish with sea salt flakes.
Serve as is or with a scoop of ice cream! Whipped cream is a delightful addition too! Enjoy the comforting goodness of this salted caramel bread pudding – a perfect treat for the holidays!