Ingredients
Bread Pudding:
- 8 – 10 cups stale Bread crumbs 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 teaspoon Sea Salt Flakes
Instructions
Bread Pudding:
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Preheat oven to 350 degrees.
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Put bread pieces in large mixing bowl.
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In a small bowl, whisk together half-n-half, eggs, and vanilla extract.
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Pour egg-milk all over the bread, tossing it gently. Pour into greased 9 x 13 baking pan.
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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.
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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.
Caramel Sauce:
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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.
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Pour glaze over caramel bread pudding. Serve warm.
I sprinkled powdered sugar on the top of mine, but you can top with whipped cream or ice cream, if desired.