- 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
- 1/2 cup Butter
- 1/2 cup Brown Sugar
- 1/2 cup Heavy Cream
- 1 teaspoon Sea Salt Flakes
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.
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.
I sprinkled powdered sugar on the top of mine, but you can top with whipped cream or ice cream, if desired.