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Ingredients
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Bread Pudding
Salted Caramel Sauce
Whipped Cream
Method
Bread Pudding
- 1
Prepare the Bread
Preheat your oven to 350°F (175°C). Cut the day-old bread into 1-inch cubes and place them in a large mixing bowl.
- 2
Brown the Butter
In a saucepan, melt the unsalted butter over medium heat. Continue cooking, stirring frequently, until the butter turns a golden brown color and has a nutty aroma, about 5-7 minutes. Be careful not to burn it.
- 3
Mix Ingredients
Pour the browned butter over the bread cubes. In a separate bowl, whisk together the milk, heavy cream, granulated sugar, brown sugar, vanilla extract, eggs, and salt until fully combined. Pour this mixture over the bread and gently toss to combine. Let it sit for about 20 minutes to allow the bread to soak up the liquid.
- 4
Bake the Pudding
Transfer the bread mixture into a greased 9x13 inch baking dish. Bake in the preheated oven for 40-45 minutes, or until the top is golden and a knife inserted in the center comes out clean.
Salted Caramel Sauce
- 5
Make the Caramel
In a medium saucepan over medium heat, add the granulated sugar. Stir continuously until the sugar melts and turns a deep amber color.
- 6
Add Butter and Cream
Once the sugar is melted, carefully add the butter and stir until melted. Then, slowly pour in the heavy cream while stirring constantly. Be cautious as the mixture may bubble up.
- 7
Season and Cool
Stir in the sea salt, and let the caramel sauce cool slightly before serving.
Whipped Cream
- 8
Prepare the Whipped Cream
In a mixing bowl, combine the heavy cream, powdered sugar, and vanilla extract. Using an electric mixer, whip on medium speed until soft peaks form.
- 9
Serve
Keep the whipped cream refrigerated until ready to serve with the bread pudding.
