The BEST Salted Caramel Bread Pudding
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Total Time: 55 minutes
- Category: Dessert
Ingredients
Scale
- 1 loaf challah bread
- 4 cups half-and-half
- 3 whole eggs
- 2 tsp vanilla extract
- 1/4 cup light brown sugar
- 1/4 cup granulated sugar
- 2 tbsp Danish Creamery unsalted butter (melted)
Salted Caramel:
- 8 tbsp Danish Creamery unsalted butter
- 1 cup heavy cream
- 1 cup light brown sugar
- 2 tsp sea salt
- Maldon salt flakes for garnish
Instructions
- 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!
