I don’t bake…like at all. Well, I guess with the exception of this recipe for Salted Caramel Bread Pudding.
I wanted to surprise my friends and teaching buddies with a sweet treat during their lunch break.
They LOVE my Salted Caramel Pretzel Bark so I wanted a similar dessert.
Bread pudding is a personal favorite of mine, and was a joke between my grandpa and I.
He would always take me to a fancy place on my birthday and I would always order the bread pudding, to which he said each and every time “Yuck…that’s depression food!”
I’m not sure I ever got him to take a bite, it certainly was NOT anything like bread pudding he grew up with…and I assure you neither is this!
It was a huge hit at school with my friends, and once I tasted it I even thought of telling them “Ooops it dropped” or “Oh shoot, it didn’t turn out well” just to keep for myself 😉
But I brought it…and I shared…and everyone was happy.
How to Make Salted Caramel Bread Pudding
The caramel sauce begins with 2 sticks butter, a cup brown sugar, and half cup sugar in a saucepan over medium high heat for 5 to 6 minutes total.
Once it starts to get bubbly, lower the heat to medium or medium low and whisk slowly.
Remove it from the heat and stir in half a Tablespoon kosher salt.
Let the caramel cool while you make the bread pudding.
This is the bread I chose to use. Brioche bread is my personal favorite for bread pudding (and also french toast).
Cut the bread into small cubes.
Small because we aren’t letting this sit for very long before baking, so the smaller cubes will soak up the cream and eggs a little more quickly.
In a large bowl, add a quart of half and half, 4 eggs, vanilla extract, and bourbon!
The bourbon is optional, but it does give a little extra of that “Hmmmm, what is that flavor?” when your friends taste it.
Whisk that together and then add in the bread cubes.
Add most of the slightly cooled caramel sauce and stir until combined.
Grease or butter a 9×13 casserole dish, including the sides.
Pour the mixture into the dish and drizzle the remaining caramel sauce over top.
Let this sit and hang out while the oven preheats to 350 degrees.
It will bake for 1 hour to 1 hour 15 minutes. I left mine in for the longer time to get the top golden brown and crunchy.
It’s a great contrast from the moist, soft bread pudding with the crunch of the top.
Drizzle more caramel sauce over Salted Caramel Bread Pudding!
I got a store bought caramel sauce for those (like me) who love the extra caramel.
Also sprinkle even more kosher salt over top to get that sweet and salty combo 🙂
As if we needed more, I also recommend serving with whipped cream!
If you like Salted Caramel Bread Pudding, you might also like these recipes…
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Salted Caramel Bread Pudding
Salted Caramel Bread Pudding is a decadent and delicious dessert with homemade caramel sauce and soft, moist bread pudding for the win!
- 2 sticks butter
- 1 cup brown sugar
- 1/2 cup sugar
- 1/2 Tbsp kosher salt
- 1 quart half and half
- 4 eggs
- 1 Tbsp vanilla extract
- 2 Tbsps bourbon (optional, but recommended)
- 1 loaf Brioche bread (I used a 17 oz loaf) cut into small cubes
- Optional: whipped cream, bottle of caramel sauce, more kosher salt, fresh fruit
In a small saucepan over medium to medium high heat add butter, brown sugar, and sugar. Whisk slowly for 5-6 minutes until it’s golden brown, lower heat to medium or medium low after it starts bubbling. Add the kosher salt and set aside to cool slightly.
While the caramel cools, put the half and half, eggs, vanilla extract, and bourbon (if using) in a large bowl and whisk until combined. Add the pieces of Brioche bread and most of the caramel sauce and fold together.
Put this mixture into a greased 9×13 casserole dish, drizzle remaining caramel sauce over top. Let this sit while the oven preheats.
Place in a 350 degree oven for 1 hour to 1 hour 15 minutes.
Serve with whipped cream, more caramel drizzled over top, more kosher salt, and with fresh fruit if desired.