Salted Caramel Bread Pudding

IngredientsBread Pudding:

• 8 - 10 cups Brioche or Challah Bread cut into 2-inch cubes
• 4 cups Half-n-Half may substitute whole milk
• 5 Eggs slightly beaten
• 2 Tablespoons Vanilla
• 12 Tablespoons Butter 3/4 cup, Melted
• 1 1/4 cup Brown Sugar
• 1/4 cup Sugar

Caramel Sauce:

• 1/2 cup Butter
• 1/2 cup Brown Sugar
• 1/2 cup Heavy Cream
• 1 t. Sea Salt Flakes

Instructions

• Preheat oven to 350 degrees.
• Put bread pieces in large mixing bowl.
• In a small bowl, whisk together half-n-half, eggs, and vanilla extract.
• Pour egg-milk all over the bread, tossing it gently. Pour into greased 9 x 13 baking pan.
• In a medium saucepan, melt butter over medium heat. Once the butter is melted, remove from heat and add brown sugar and sugar and whisk until glossy smooth. Pour butter-brown sugar mixture all over bread pudding and toss gently.
• Cover the baking dish with aluminum foil and bake for 45-55 minutes. Remove the foil and bake for an additional 10 - 15 minutes or until the bread pudding is golden brown. Set the pudding aside while you prepare the salted caramel sauce.

To make the salted caramel sauce:

• Melt butter in medium saucepan over medium heat. Remove from heat and stir in brown sugar and whisk until smooth. Stir in heavy cream and sea salt flakes until smooth.
• Pour glaze over caramel bread pudding. Serve warm.
• May top with fresh whipped cream.

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