Salted Caramel & Chocolate Bread Pudding

Salted Caramel & Chocolate Bread Pudding

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Ingredients (Serves 10)

For the Caramel

• 1 1/2 cups white sugar
• 1/2 cup water
• 1 Tablespoon salt
• 1 1/2 cups heavy cream
• 8 Tablespoons butter

For the pudding

• 6 1/2 cups cubed challah or brioche
• 5 eggs
• 2 cups milk
• 2/3 cup white sugar
• 1 teaspoon vanilla extract
• 12 ounces semisweet chocolate chips
• 1 stick butter, melted
• 1/4 cup raw sugar (optional)

Instructions

For the caramel

• Mix the sugar, salt, vanilla, and water together in a large, heavy-bottomed pot.
• Set out your butter and cream.
• Heat over medium-high heat, stirring occasionally to dissolve the sugar.
• Once the sugar is dissolved, DO NOT STIR!!
• Boil the sugar mixture until a caramel color develops. This happens quickly, so keep a close eye on it!
• Stir in the cream and butter, and whisk until the foaming goes down. Simmer until it looks like caramel (a light brown color) and transfer to a heat-safe container (NOT GLASS!!!!)

For the bread pudding

• Pre-heat the oven to 350°F.
• Toss the bread cubes with the melted butter. Make sure each cube has at least some butter on it.
• Layer in a large baking dish: Half the bread cubes, half the chocolate chips, the other half of the bread, and the rest of the chocolate chips.
• Mix in a bowl: milk, eggs, vanilla, and sugar
• Pour the milk mixture over the bread. Allow it to sit a few minutes, pressing down on the bread to allow all of it to soak up some of the milk mixture.
• Sprinkle the top with raw sugar.
• Bake for 30 to 35 minutes, until the pudding no longer jiggles and the top is brown.
• Pour the caramel sauce over the top of the pudding, return to the oven for about 10 minutes, then serve with fresh whipped cream.