Salted Caramel Bread Pudding
- 6 whole Large Eggs
- 3/4 cups Packed Brown Sugar
- 1 Tablespoon Pure Vanilla Extract
- 1 teaspoon Sea Salt
- 3 cups Whole Milk
- 3 cups Heavy Cream
- 1 whole (1 Pound Size) Loaf Brioche Or Challah Bread, Cut Into 1 1/2-inch Cubes
- 1 cup Salted Caramel Sauce
- 1. Preheat the oven to 325u0b0F. Spray a 13- by 9-inch baking dish with nonstick cooking spray.
- 2. Whisk together the eggs, brown sugar, vanilla extract, salt, milk, and cream in a large bowl to combine. Add the bread cubes and toss gently to coat all the bread in the custard. Pour half of the mixture into the prepared pan. Drizzle 1/4 cup of caramel sauce evenly over the top. Pour the remaining custard and bread into the pan and drizzle with another 1/4 cup of caramel sauce. Cover the pan tightly with aluminum foil. Bake for about 1 hour, until the custard is almost set. Remove the foil and cook for another 20 to 30 minutes, until the custard is set and the top is golden brown. Remove from the oven and let cool for 30 minutes. Serve with another drizzle of caramel sauce over the top.
- Adapted from Baked: New Frontiers In Baking.
eggs, brown sugar, vanilla, salt, milk, heavy cream, bread, caramel sauce
Taken from tastykitchen.com/recipes/desserts/salted-caramel-bread-pudding/ (may not work)