Each Christmas morning I bake a delicious salted caramel bread pudding that my family looks forward to every year. I wanted to share this amazing recipe with you for two reasons. The first reason; I always share recipes that I am in love with and know you will love too. The second reason; I always lose the darn print out of the recipe when I am looking for it around the Holidays. Now it’s conveniently published on my blog and easy for me (and you) to find. It’s a win win! This breakfast bread pudding is a make ahead recipe which makes it so convenient to prepare. Simply slice up a loaf of french bread and lay in a buttered casserole dish. Then mix up the milk, eggs and spices and pour over the bread. Prepare the Praline topping and slather on the bread slices and cover in foil and let rest overnight. In the morning all you will have to do is pop it in the oven and let the Holiday aroma of brown sugar, cinnamon and vanilla take you away to your happy place. Once it’s baked and slightly cooled, drizzle with caramel and a sprinkle of Sea Salt and VOILA! You have a breakfast Bread Pudding that’s fit for a king. Be careful! It’s addictive.
This Praline topping is simply scrumptious. Anytime you mix butter and brown sugar together, you can’t go wrong. Add in a little caramel and SLAM! It’s amazing.
The Praline topping melts right into all the nooks and cranny’s of the bread slices while baking and almost disappears. But the taste is still there and heavenly.
Finishing this bread pudding with a drizzle of caramel topping a dash of confectioners sugar and a sprinkle of Sea Salt makes it so divine and Holiday worthy. Only the best of the best graces my table for the Holidays.
Getting ready to dig in!
It’s a tad crunchy on the outside and moist and soft on the inside. Each bite it to die for. Truly.
Yum! I was eating as I was shooting. Couldn’t help myself.
Salted Caramel Bread Pudding
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground cinnamon
- 1 tablespoon vanilla extract
- 2 tablespoon sugar
- 1 cup milk
- 8 large eggs
- 2 cup half-and-half
- Butter, for pan
- 1 loaf French bread (13 to 16 ounces)
- 1/2 pound (2 sticks) butter
- 1 cup packed light brown sugar
- 2 tablespoons caramel topping ( I used Smuckers squeezable Caramel topping)
- 1/2 teaspoon ground cinnamon
- 1/2-teaspoon ground nutmeg
- a Dash of Sea Salt (if desired)
- a Dash of confectioners Sugar (if desired)
- Caramel Ice Cream Topping for Drizzling.
- Slice French bread into 20 slices, 1-inch thick each. Arrange slices in a generously buttered 9X13 casserole dish in 2 or 3 rows. You can overlap the slices if necessary.
- In a large bowl, combine the eggs, half-and-half, milk, sugar, vanilla, cinnamon, nutmeg and salt and beat with a whisk until blended but not too bubbly. Pour mixture over the bread slices, making sure all are covered evenly with the milk-egg mixture. Flip each slice of bread to ensure fully soaked. Spoon some of the mixture in between the slices. Cover with foil and refrigerate overnight.
- The next day, preheat oven to 350 degrees F. Spread Praline Topping evenly over the bread or on each slice and bake for 45 minutes, until puffed and lightly golden. Cool for 10 minutes and drizzle with caramel topping and a sprinkling of Sea Salt and confectioners sugar.
- Combine all ingredients in a medium bowl and blend well. Spread over bread as directed above.
- You may add pecans to this dish before baking and substitute the caramel for maple syrup (omit the sea salt if using maple syrup)