Caramel Bread Pudding Recipe

Prep bread and dish

Preheat oven to 350°F (175°C). Butter a 9x9-inch (or equivalent 8x8) baking dish with 1 tablespoon of the melted butter. Spread the cubed bread in an even layer in the prepared dish. If using dried fruit, sprinkle it evenly among the bread cubes.

Make custard

In a large bowl, whisk together the eggs, granulated sugar, brown sugar, vanilla extract, and scraped vanilla bean seeds until combined. In a small saucepan, warm the milk and heavy cream over low heat until just steaming (do not boil). Slowly temper the warm milk/cream into the egg mixture by adding a few tablespoons at a time while whisking. Once incorporated, pour the full custard over the bread, pressing down gently so the bread soaks up the custard. Let sit 15 minutes to absorb; press again to submerge any dry pieces.

Bake

Dot the top of the soaked bread with the remaining 1 tablespoon melted butter. Cover loosely with foil and bake 25 minutes. Remove foil and bake an additional 12–18 minutes until the custard is set around the edges and slightly jiggly in the center but not liquid. A knife inserted near the center should come out mostly clean with a few moist crumbs.

Rest

Remove from oven and let the pudding cool 10–15 minutes — this allows it to finish setting and makes portioning easier.

Make caramel

While the pudding bakes, prepare the caramel. In a medium heavy-bottomed saucepan, combine the granulated sugar and 2 tablespoons water over medium heat. Gently swirl the pan (do not stir) as the sugar dissolves. Once the sugar starts to color at the edges, watch closely and swirl occasionally until it reaches a deep amber color (about 8–10 minutes).

Finish caramel

As soon as the sugar reaches color, remove from heat and carefully add the cubed butter — whisk or stir until melted (mixture will bubble vigorously). Slowly pour in the warm heavy cream while whisking until smooth. If any hardened bits appear, return to very low heat and stir until smooth. Stir in 1/2 tsp fine sea salt. Transfer to a heatproof bowl and let cool slightly; the sauce will thicken as it cools. Reserve 1–2 tablespoons of the sauce to warm and drizzle over individual servings; the remainder can be kept warm or refrigerated and gently reheated.

Scoop or slice warm bread pudding into four portions and place on individual plates or shallow bowls.

Place one scoop of vanilla bean ice cream beside or atop each warm portion.

Warm the reserved caramel sauce slightly if cold (15–20 seconds in microwave or gently on stove) then spoon a generous 2–3 tablespoons over each pudding and ice cream serving.

Finish each serving with a light pinch (about 1/8 tsp) of alaea red sea salt sprinkled over the caramel to provide a vivid salty crunch and contrast. Garnish with a mint leaf if desired and serve immediately.